Introduction:

There’s nothing quite like the dreamy combination of chocolate, peanut butter, and ice cream on a hot summer day. This Peanut Butter Cup Ice Cream Sandwich recipe will surely be a hit in your household. Create unforgettable memories as you indulge in the perfect balance of creamy peanut butter ice cream sandwiched between two mouthwatering chocolate cookies studded with mini peanut butter cups.

Ingredients:

– 2 cups all-purpose flour

– 1/2 cup unsweetened cocoa powder

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1 cup unsalted butter, softened

– 3/4 cup granulated sugar

– 3/4 cup brown sugar, packed

– 2 large eggs

– 2 teaspoons vanilla extract

– 1 cup mini peanut butter cups, chopped

For the Peanut Butter Ice Cream:

– 2 cups heavy cream

– 1 cup whole milk

– 3/4 cup granulated sugar

– 1 tablespoon pure vanilla extract

– Pinch of salt

– 1 cup creamy peanut butter

Instructions:

1. Start by making the peanut butter ice cream. In a medium saucepan, combine the heavy cream, milk, sugar, vanilla, and a pinch of salt. Heat over medium heat until it starts to steam slightly but not boiling. Remove from heat and whisk in the peanut butter until smooth and well combined. Let it cool at room temperature for about an hour.

2. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions to churn the ice cream. Once it reaches your desired consistency, transfer it into an airtight container and store it in the freezer to harden for at least four hours or overnight.

3. Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.

4. In a medium bowl, whisk together the dry ingredients (flour, cocoa powder, baking soda, and salt). Set aside.

5. Using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing until well combined. Stir in the vanilla extract.

6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chopped mini peanut butter cups.

7. Use a cookie scoop or spoon to form balls of dough and place them on the prepared baking sheets. Leave about 2 inches of space between each cookie.

8. Bake for 10–12 minutes or until the edges are set but still slightly soft in the center. Allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

9. Once the cookies have cooled and the ice cream has hardened, assemble your ice cream sandwiches. Scoop some peanut butter ice cream onto one cookie and gently press another cookie on top to create a sandwich. Repeat this process with all remaining cookies and ice cream.

10. Wrap each sandwich individually with plastic wrap or aluminum foil, then store your ice cream sandwiches in the freezer for at least one hour before enjoying them.

Conclusion:

With this delicious recipe in hand, get ready to delight your friends and family with these scrumptious Peanut Butter Cup Ice Cream Sandwiches! Enjoy their smiles as they savor every single bite of this heavenly treat that’s perfect for any summertime gathering or simply for enjoying in your backyard under a warm sun!