Calling all peanut butter lovers! These easy Peanut Butter Cookie Ice Cream Sandwiches are made with flourless peanut butter cookies and homemade peanut butter swirl ice cream. This is the ultimate summer dessert!
Molly from Molly’s Works! I’ve been sharing a new recipe every month on The Stay at Home Chef since January, and I hope you all enjoy them! Don’t worry if you missed some, you can check them out in Rachel’s archives!
My latest cookbook is Peanut Butter Pretzel Blondies, and I’m obviously obsessed with peanut butter. I absolutely love all peanut butter desserts, I think they must be my favorite! Even higher than chocolate or lemon recipes. Although these are close to 2nd and 3rd!
Today I’m sharing a killer summer dessert. Is there anything better than a giant ice cream sandwich on a hot summer day?
The cookies are sweet and chewy, the ice cream is cold and smooth, I promise they won’t disappoint you on a warm afternoon!
Not to mention you’ll impress all your friends and family when you whip out your homemade ice cream sandwiches! Even the peanut butter is made from scratch. But don’t let that fool you! Because these Flour Free Peanut Butter Cookie Ice Cream Sandwiches are so easy to make.
These ice cream sandwiches come in two parts:
first, Flourless Peanut Butter Cookies! You’ll need a bowl to make these, and they’re perfect for your gluten-free friends!
These delicious peanut butter cookies contain no butter or flour. Start with butter and sugar, then add eggs, vanilla, baking soda and salt, and that’s it! Roll out the dough into tablespoon-sized balls and use the back of a fork to push them down crosswise.
I like to sprinkle sparkling sugar on top of my peanut butter cookies because I think it looks super pretty, but it’s not required to make the recipe. You’ll still get all that delicious peanut butter flavor!
Once you have the dough on the cookie sheet (parchment line), all you have to do is bake it for about 10 minutes. No refrigeration required!
As you watch them bake, don’t worry they will start to spread in the last few minutes and look perfect.
expert tips: Do your best to make each cookie the same size. They’ll all bake more evenly, and it’s a lot easier to assemble ice cream sandwiches when they’re the same size.
The second part of these sandwiches is No Churn Peanut Butter Ice Cream。 This ice cream is made with three ingredients and all you need is a blender.
The basis of the recipe is cream and sweetened condensed milk. Whip the cream like traditional whipped cream, then stir in the sweetened condensed milk.
From there, melt the peanut butter slightly and swirl it into the ice cream base after pouring it into the pan. Freeze and you’re ready to make sandwiches! Make the base and swirl in the peanut butter and freeze.
Once you have these two all you have to do is assemble them! Take two cookies and a big scoop of ice cream and put them together. You can even add extra peanut butter chips on top if you think the peanut butter is a little too much.
Tips ahead: Make the ice cream and cookies a few days in advance and keep them both in the refrigerator. Assemble all the ice cream sandwiches individually and wrap each one in foil. Put them back in the freezer until you’re ready to eat! You can even pack them in a cooler and take them to the pool or picnic.
My favorite part about this recipe is that it works for everyone on my family’s diet. My mom went gluten-free years ago when her doctor told her it would help her arthritis.She still eats gluten for special occasions, but I like to make gluten free desserts Integrate into her lifestyle as much as possible.
I also love that this ice cream sandwich recipe doesn’t have any butter. It’s definitely not dairy free, but reducing the fat in the cookie by eliminating the butter makes up for the dairy in the ice cream! At least we don’t have double dairy 🙂
Speaking of ice cream sandwiches, you have to try them! Especially if you’re a peanut butter lover like me!