Peanut Butter Ice Cream Sandwiches – a delicious recipe with flour, baking soda, salt, unsalted butter, sugar, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F. Line 2 large baking sheets with parchment.
2
Sift flour, baking soda and salt together. Using an electric mixer on medium speed, beat butter and sugar together until light, about 2 minutes. Add egg; mix well. Beat in peanut butter and vanilla. Beat flour mixture into butter mixture.
3
Roll dough into 1 1/2-inch balls; place 2 inches apart on sheets. Flatten with a fork in a crisscross design. Bake until golden, 12 to 15 minutes. Let cool on sheets for 5 minutes; transfer to a rack to cool.
4
Place 1 scoop of ice cream on a cookie, top with another cookie and carefully press down. Wrap in plastic wrap and freeze. Repeat with remaining cookies and ice cream. Freeze for 45 minutes; serve.
1008
kcal
Calories
56
g
Fat
111
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, Pinch of salt, 8 tablespoons (1 stick) unsalted butter, at room temperature, and more.
Yes, Peanut Butter Ice Cream Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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