Peanut Butter Ice Cream Sandwiches

This page from a Rachael Ray magazine fell out of my messy cookbook today & little E said, “Mommy, can you make this sometime?”

1 3/4 cups sugar

4 large eggs

1 cup milk

1/2 cup creamy peanut butter

2 cups heavy cream

1/2 cup chopped peanuts

2 tsp vanilla

1/4 tsp salt

1 cup crunchy peanut butter

3/4 cup semisweet chocolate chips

1 tsp baking soda

1. Whisk together 3/4 cup sugar and 3 eggs until thick. In a medium saucepan, bring the milk to a simmer. Whisk a few tablespoons warm milk into the egg mixture, then pour the mixture into the pan. Cook over low heat, stirring constantly, until the mixture coats a spoon, about 6 minutes. Remove from the heat and whisk in the creamy peanut butter. Strain into a bowl. Stir in 1 1/2 cups cream, the peanuts, vanilla, and salt and refrigerate for 2 hours.

2. Scrape the chilled peanut butter mixture into an ice cream maker and prepare according to the manufacturer’s directions.

3. Preheat the oven to 350. Line 2 baking sheets with parchment paper. Using an electric mixer, combine the crunchy peanut butter, the remaining 1 cup sugar and 1/4 cup chocolate chips on medium speed. Whisk together the remaining egg and the baking soda, then mix into the crunchy peanut butter mixture until combined. Place tablespoon-size balls of dough 2″ apart on the baking sheets. Bake until golden, about 16 minutes. Let cool on the baking sheets.

4. In a small saucepan, bring the remaining 1/2 cup cream to a boil. Remove from the heat and store in the remaining 1/2 cup chocolate chips until smooth. Cover to keep warm.

5. Assemble the ice cream sandwiches and drizzle with the chocolate sauce before serving.


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Filed under Chocolate, Cookies, Dessert, Ice Cream, Kid friendly

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