Peanut Butter Ice Cream Chocolate Cookie Sandwiches

Peanut Butter Ice Cream Chocolate Cookie Sandwiches

Peanut Butter Ice Cream

• 4 cups heavy cream

• 8 egg yolks

• 2 cups half and half

• 1 cup sugar

• 1 cup creamy peanut butter

Chocolate Chocolate Chip Cookies

• 3/4 cup of unsalted room temperature butter

• 1 cup of sugar

• 1 egg

• 2 teaspoons vanilla

• 1 1/2 cups flour

• 1/2 cup unsweetened chocolate coco powder

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 3/4 cup semisweet chocolate chips

1. Chill the heavy cream in a metal bowl over another larger metal bowl full of ice and place in the refrigerator.

2. In a large heavy 4 quart pot, warm the half and half and sugar over medium heat. It should be scalding hot but not boiling.

3. Next whisk together the 8 egg yolks and begin to gently temper the egg yolks by pointing in the scalded milk into the bowl- whisking constantly and vigorously.

4. Once all is whisked in, return the eggs and milk mixture back into the large pot in medium low heat, stirring constantly with a wooden spoon for about 8 minutes or until the custard are thickened.

5. Return the hot custard into cold heavy whipping cream, whisking in the egg mixture to stop the cooking.

6. Now in a separate large bowl measure in 1 cup of peanut butter. Whisk the peanut butter and slowly add in the ice cream base, whisking vigorously to incorporate the ice cream base into the peanut butter until smooth.

7. Once smooth, return the ice cream base back into the refrigerator to cool for 2 hours.

8. After 2 hours, spin the ice cream. After churned, place the ice cream into the freezer for at least another 2 hours before handling to make the sandwiches.

As the ice cream is chilling, make your cookies!

1. Cream together the butter and sugar until smooth, about 3 minutes. Next add in the egg and vanilla and cream until smooth.

2. Mix together the dry ingredients and whisk them together until it is all incorporated.

3. Turn the mixer on low and gently add in the dry ingredients to the wet ingredients in thirds, allowing the mixture to come together after each addition.

4. Once the cookies have come together add in the chocolate chips. Mix just until incorporated.

5. Roll the dough out into a log shape about 8 inches long and wrap with saran or parchment paper. Refrigerate for 2 hours before slicing into 1/2 inch pieces.

6. After two hours, use a sharpe knife to cut through the cookies, each a 1/2 inch thick. You should have a total of 16 cookies.

7. Place them on a baking sheet about an inch apart in parchment paper. Bake at 350º for 15 minutes.

8. Let them coo completely before assembling the ice cream sandwiches.

9. Time to assemble! Pretty simple and fun to put together! Just a little scoop of ice cream between two cookies and you’re set! But you gotta eat them quickly so they don’t melt!

So yummy! With love + salt