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two chocolate peanut butter ice cream sandwiches stacked on top of each other
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Chocolate Peanut Butter Ice Cream Sandwiches
Prep Time
1 hr 30 mins
Cook Time
10 mins
Chill Time
1 hr 30 mins
Total Time
3 hrs 10 mins
 
These Chocolate Peanut Butter Ice Cream Sandwiches are made soft and chewy peanut butter cookies, rich chocolate ice cream, and finished with chocolate magic shell. These cookie ice cream sandwiches are the perfect summer dessert!
Course: Dessert
Cuisine: American
Keyword: chocolate peanut butter ice cream sandwiches
Servings: 12 ice cream sandwiches
Author: Michelle
Ingredients
Peanut Butter Cookies
  • 1/2 cup unsalted butter, room temperature
  • 1 cup creamy peanut butter (like Skippy or Jif)
  • 3/4 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 egg, large
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups all purpose flour
  • 1/3 cup granulated sugar, for rolling
Ice Cream
  • 5-6 cups of chocolate ice cream**
Chocolate Magic Shell
  • 2 cups dark chocolate chips (you can use semi-sweet as well)
  • 1/4 cup coconut oil
Toppings
  • mini chocolate chips
  • chopped peanuts
Instructions
Peanut Butter Cookies:
  1. Preheat the oven to 350 degrees. Line baking trays with parchment paper.
  2. With a standing mixer or a hand mixer, beat butter and peanut butter together, until light and fluffy.
  3. Add in the granulated sugar and the brown sugar, and beat until light and fluffy.
  4. Add in the egg, and beat until combined.
  5. Next, add in vanilla extract, baking soda, and salt. Mix until well combined.
  6. Lastly, add in flour and mix until combined.
  7. Roll dough into 1 Tbsp sized balls, then roll in granulated sugar. Place on the baking sheet, evenly spaced apart (about 2” between each cookie).
  8. Use a fork to make the traditional ‘criss-cross’ pattern on each cookie.
  9. Bake for 10-12 minutes, or until the cookies have just set on top (the cookies will continue to bake and set on the tray as they cool).
  10. Allow to cool completely before assembling ice cream sandwiches.
Ice Cream:
  1. Spread plastic wrap in a 1/2 cup circular measuring cup (or something circular that’s similar in size). Spoon ice cream into the measuring cup, pressing down to make sure it forms into a disc shape.**
  2. Fold the plastic wrap over to cover the ice cream. Remove from the measuring cup. Repeat until you have 12 discs.
  3. Freeze until ready to use. (I suggest freezing at least 30-1 hour, especially if the ice cream is soft.)
Magic Shell:
  1. Melt chocolate chips and coconut oil together until smooth. You can melt in the microwave, stirring after each hit in the microwave (I suggest doing 30 second increments at 50% power), or you can melt in a double broiler.
  2. Allow the magic shell to cool 10-15 minutes, stirring every couple of minutes.
Assembly:
  1. Place 12 cooled peanut butter cookies on a parchment lined baking sheet.
  2. Unwrap the ice cream, and place one ice cream disc on each cookie.
  3. Top each with the remaining 12 cookies to form a sandwich.
  4. *If the ice cream has melted at all during this process, place the sandwiches in the freezer for 15-20 minutes, or until the ice cream is frozen.
  5. Dunk each ice cream sandwich about halfway into the magic shell, and place on the parchment lined baking sheet. Sprinkle with chopped peanuts and mini chocolate chips, if desired.
  6. Freeze for 30 minutes to 1 hour before serving (I put the baking tray directly into the freezer and freeze).***
Recipe Notes

**4-6 cups of ice cream is about 1 - 1 1/2 quarts of ice cream. The amount of ice cream you need will vary on how much ice cream you want in each sandwich. If you fill your 1/2 cup measuring cup to the top, you will need roughly 6 cups. If you fill those only 1/2-2/3 of the way full, you will need roughly 4-5 cups.

***If you don’t serve right away, do freeze for 1 hour after assembly a baking tray. Then store in an airtight container and freeze for later use. Flash freezing for 1 hour keeps the ice cream sandwiches from sticking to one another.