-
1
For the ice cream:
-
2
Pour the sweetened condensed milk into a medium bowl, add the peanut butter and stir until smooth and well mixed. Into a separate bowl, pour the heavy whipping cream. Use a mixer and beat on high speed until firm peaks form.
-
3
Fold the whipped cream into the peanut butter mixture until well mixed. Fold in the peanut butter cup pieces and fold once more for even distribution. Finally, add the chocolate syrup and lightly stir just so the chocolate is swirled but not mixed in. Pour into an airtight container and place in the freezer overnight or for at least 8 hours.
-
4
Preheat oven to 350 F. Spray 2 baking sheets with baking spray and set aside.
-
5
In a large bowl using a mixer, beat the butter until creamy. Beat in both sugars until light and fluffy. Add the eggs, vanilla extract, and cocoa powder and mix to combine.
-
6
In a separate bowl, whisk together the flour, salt and baking soda. Slowly add the flour to the egg and butter mixture until well mixed. Fold in the chocolate chips.
-
7
Place a tablespoon or your desired amount of cookie dough balls on the cookie sheet, spacing about 1 inch apart and bake for 10 minutes. Allow the cookies to completely cool.
-
8
Once your ice cream has set remove it from the freezer and set it out so the ice cream can thaw. Once the ice cream has thawed well enough to spread onto the cookie, spread about a spoonful of the ice cream onto the bottom of a cookie and top with another. Repeat process for all cookies. Place the sandwiches on a tray and place it in the freezer for at least an hour before serving.
