There's nothing better than ice cream sandwiches on a hot day. While you could go to the store and buy them, we prefer to make them from scratch. Both the chocolate chip cookies and the peanut butter fudge ice cream are fantastic on their own, so be careful that you don't eat the separate parts before you assemble the ice cream sandwiches. We know it will be difficult, trust us — we've been there.
Chocolate chip cookies
Makes 18 cookies
- 1/2 cup shortening
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
- Cream together shortening, sugars, egg and vanilla.
- Sift together dry ingredients and blend into the creamed mixture.
- Stir in chocolate chips.
- Bake at 375 degrees F for 10 to 12 minutes. Let cool for a few minutes and then transfer to wire racks and allow cookies to cool completely.
Peanut butter fudge ice cream
Makes 4 cups
- 1-1/2 cups whole milk
- 1-1/2 cups heavy cream
- 1/2 cup creamy peanut butter (try homemade peanut butter)
- 2 whole eggs
- 3 egg yolks
- 3/4 cup sugar
- 1/4 cup creamy peanut butter
- 1/4 cup fudge sauce
- Combine milk, cream and peanut butter in a medium saucepan. Bring the mixture to a slow boil over medium heat. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
- Combine the eggs, egg yolks and sugar in a medium bowl. Using a hand mixer, beat on medium speed until the mixture is thick, smooth and pale yellow in color, about 1-1/2 to 2 minutes.
- Pour out 1 cup of the hot milk/cream liquid. With the mixer on low, slowly add the hot liquid to the egg mixture. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the hot milk/cream mixture and stir to combine. Cook the mixture over medium low heat, stirring constantly until the mixture is thick enough to coat the back of a spoon.
- Transfer the custard to a bowl, cover with a sheet of plastic wrap directly on the custard and put in the refrigerator to chill completely.
- Once completely chilled, transfer to your ice cream maker and follow manufacturer's directions to thicken.
- During the last 5 minutes of chilling in the ice cream maker, warm the peanut butter and fudge sauce separately on the stove in small saucepans.
- When the ice cream is ready to transfer to a freezer-safe bowl, scoop a thin layer of the ice cream into the bowl, drizzle with a bit of the melted peanut butter, add another layer of ice cream and drizzle with a bit of the melted fudge sauce. Do this until all of the ice cream, peanut butter and fudge have been used. Using a butter knife, gently swirl the ice cream and store in the freezer.
Chocolate chip cookie peanut butter fudge ice cream sandwich
- Chocolate chip cookies
- Peanut butter fudge ice cream
- Place cooled chocolate chip cookies in a Ziploc bag and put in the freezer for 30 minutes to firm before assembling ice cream sandwiches.
- Remove the peanut butter fudge ice cream from the freezer and let it thaw for about 5 minutes to make scooping the ice cream easier.
- Using a small muffin or ice cream scooper, scoop out 2 or 3 small scoops of the peanut butter fudge ice cream and place on the underside of a chocolate chip cookie. Top with another chocolate chip cookie.
- Press the cookies together until the ice cream reaches the outside of the cookies and use a butter knife or a spatula to smooth out any spots where the ice cream is sticking out.
- Repeat as needed until you have assembled as many ice cream sandwiches as desired. Place in the freezer for 15 to 30 minutes to firm before enjoying.
^ Want more ice cream sandwich recipes? Check out these snickerdoodle dulce de leche ice cream sandwiches, chocolate chocolate chunk cookies with cherry ice cream sandwiches and shortbread cookies with strawberry ice cream sandwiches.