Peanut Butter Ice Cream Sandwiches

1. 1

   Swirl peanut butter into ice cream. Place in freezer 30 minutes or until firm enough to spread.

2. 2

   Spread 1/4 cup ice cream mixture onto each of 8 gingersnaps. Top with remaining 8 gingersnaps. Place sandwiches on a 15- x 10-inch jelly-roll pan; freeze until firm. Wrap sandwiches in plastic wrap, and store in freezer.

3. 3

   To soften ice cream in the microwave, remove top and liner (if any) of carton. Microwave on HIGH (power level 10) in 10-second intervals, checking in between, until ice cream reaches desired consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.