Best 6 Chocolate Peanut Butter Sheet Pan Ice Cream Sandwiches Recipes

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Indulge in a symphony of flavors with these delectable chocolate peanut butter sheet pan ice cream sandwiches - a harmonious blend of creamy peanut butter ice cream sandwiched between rich chocolate chip cookies. This delightful treat is sure to tantalize your taste buds with its contrasting textures and irresistible flavors. In this comprehensive guide, you'll embark on a culinary journey to create these frozen masterpieces from scratch. Discover the secrets behind the velvety smooth peanut butter ice cream, the chewy chocolate chip cookies, and the art of assembling these delectable ice cream sandwiches. We'll provide you with detailed instructions, essential tips, and helpful variations to customize your ice cream sandwiches to perfection. Get ready to impress your friends and family with this irresistible dessert that combines two classic flavors in a refreshing and unforgettable way.

Here are our top 6 tried and tested recipes!

PEANUT BUTTER AND CHOCOLATE ICE CREAM SANDWICHES



Peanut Butter and Chocolate Ice Cream Sandwiches image

For a modern grown-up version of the chocolate-chip cookie ice cream sandwich, I scooped ice cream into sliced baguettes, then drizzled it with sea-salt-strewn chocolate nut spread. The result is sweet, savory, sophisticated and laughably easy, just like grasshopper pie - even if its color isn't quite as dramatic.

Provided by Melissa Clark

Yield 8 to 10 ice cream sandwiches

Number Of Ingredients 6

1 long baguette
Peanut butter
Chocolate nut spread, like Nutella
About 1 pint vanilla, chocolate or other ice cream, softened for 10 minutes
2 ripe bananas (optional)
Flaky sea salt

Steps:

  • Slice the baguette in half lengthwise without cutting all the way through. Then cut into 3-inch-long pieces.
  • Spread the insides of the baguette pieces with a thin layer of peanut butter on one cut side and a thin layer of chocolate spread on the other cut side. Spoon some ice cream in the center and top with banana slices if using; sprinkle with a few flakes of sea salt before closing into sandwiches.

"ICE CREAM" SANDWICHES



Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 4

3/4 cup peanuts
1/2 teaspoon sea salt
12 peanut butter cookies from a bakery
2 pints peanut butter-and-fudge sorbet, such as Talenti

Steps:

  • Place the peanuts in a small sauté pan and toast over medium-low heat until golden. Sprinkle with sea salt, toss and set aside to cool. Place the peanuts in a food processor fitted with the steel blade and pulse until finely chopped. Transfer to a plate and set aside.
  • Place 6 cookies, flat side up, on a sheet pan covered with parchment paper. Soften the sorbet for about 15 seconds in the microwave, until it's pliable but not defrosted. Place a large scoop of the sorbet on top of each cookie and place a second cookie on top of the sorbet, flat side down. Lightly press down on the top cookie until the sorbet reaches the edge. Roll the edge of the cookies in the chopped peanuts and place in the freezer for about one hour before serving.

CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICH DESSERT



Chocolate Peanut Butter Ice Cream Sandwich Dessert image

Whipped cream mixed with sweetened condensed milk and crunchy peanut butter is spread on a base of ice cream sandwiches, frozen, and served in squares topped with hot fudge and peanuts.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 4h20m

Yield 12

Number Of Ingredients 7

9 frozen ice cream sandwiches
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
¾ cup JIF® Extra Crunchy Peanut Butter
2 cups heavy cream
1 tablespoon vanilla extract
1 (12 ounce) jar Smucker's® Hot Fudge Topping
Cocktail peanuts

Steps:

  • Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
  • Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
  • Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.

Nutrition Facts : Calories 606.2 calories, Carbohydrate 49.6 g, Cholesterol 80.8 mg, Fat 35.1 g, Fiber 2.4 g, Protein 10.3 g, SaturatedFat 16 g, Sodium 214.5 mg, Sugar 36.5 g

CHOCOLATE-PEANUT BUTTER SHEET CAKE



Chocolate-Peanut Butter Sheet Cake image

I love peanut butter and chocolate, so I combined recipes to blend the two. This chocolate peanut butter cake is heavenly served plain or topped with ice cream. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 17

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup butter, cubed
1/2 cup creamy peanut butter
1/4 cup baking cocoa
3 large eggs, room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
FROSTING:
3 cups confectioners' sugar
1/2 cup creamy peanut butter
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1/2 cup chopped salted or unsalted peanuts

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth., Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.

Nutrition Facts : Calories 482 calories, Fat 20g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 337mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 2g fiber), Protein 9g protein.

PB-CHOCOLATE ICE CREAM SANDWICHES



PB-Chocolate Ice Cream Sandwiches image

Chocolate ice cream sandwiched in cookies made with Betty Crocker™ Super Moist™ cake mix and peanut butter cookie mix gives you a delicious dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 12

Number Of Ingredients 6

3 cups chocolate ice cream, softened
1 1/2 cups from 1 box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix
1 pouch Betty Crocker™ peanut butter cookie mix
1/2 cup butter, softened
1 egg
1 cup Reese's peanut butter cups miniatures (from 8-oz bag), finely chopped

Steps:

  • Line 8-inch square pan with plastic wrap. Spread ice cream in pan. Freeze until firm, about 2 hours.
  • Heat oven to 375°F. In small bowl, place 1/2 cup of the dry cake mix; set aside. In medium bowl, stir together remaining 1 cup cake mix, the cookie mix, butter and egg until soft dough forms. Shape dough into 24 (1 1/2-inch) balls. Roll in reserved cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
  • Bake 8 to 10 minutes or just until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
  • Invert ice cream out of pan onto large plate or cutting board; remove plastic wrap. With 2-inch round biscuit cutter, cut 12 rounds from ice cream. For each sandwich, place 1 ice cream round on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll edges of cookies in chopped peanut butter cup candies. Freeze 1 hour.

Nutrition Facts : Fat 5 1/2, ServingSize 1 Serving

CHOCOLATE-PEANUT BUTTER COOKIE ICE CREAM SANDWICHES



Chocolate-Peanut Butter Cookie Ice Cream Sandwiches image

While living in the San Francisco Bay Area, one of my favorite nostalgic desserts were ice cream sandwiches. In my opinion, the best ones are sandwiched with slightly warm cookies, so it always feels like you are eating freshly baked cookies. I am recreating that experience in this recipe with decadent chocolate cookies that have a gooey crunchy peanut butter filling.

Provided by Lasheeda Perry

Categories     dessert

Time 1h20m

Yield 6 ice cream sandwiches

Number Of Ingredients 14

12 tablespoons crunchy peanut butter
1/2 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon coffee extract
1 large egg
1 cup all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
1 tablespoon whole milk
1/4 cup mini semisweet chocolate chips
1 teaspoon fleur de sel
1 pint ice cream, slightly softened

Steps:

  • Using a 1-tablespoon ice cream scoop, scoop the peanut butter into 12 mounds onto a small baking pan lined with parchment paper. Make sure they are rounded on top and no bigger than the circumference of a quarter. Freeze until frozen solid, 35 to 40 minutes.
  • Combine the butter, both sugars, and cocoa powder in a stand mixer fitted with the paddle attachment and cream on low speed until light and fluffy, 2 to 3 minutes. Stop and scrape the bowl. Whisk the egg with the coffee extract in a small bowl. While the mixer is running on low speed, add the egg mixture and mix just until incorporated. Stop and scrape the bowl.
  • Stir together the flour, cornstarch and baking soda in another small bowl. Add it to the stand mixer and mix on low speed until incorporated. Stop and scrape the bowl. Mix briefly until all of the dry ingredients have been fully incorporated. Add the milk and chocolate chips. Mix to combine.
  • Scoop the dough into 12 mounds, each 3 tablespoons (1.5 ounces), on a sheet pan lined with parchment paper. Place in the freezer for 25 minutes.
  • Position racks in the upper and middle thirds of the oven and preheat to 350 degrees F.
  • Remove the cookie dough and peanut butter from the freezer. Flatten 1 of the cookies with the palms of your hands, place 1 mound of peanut butter in the center then wrap the dough around it until fully enclosed in a ball of cookie dough. Repeat with the remaining dough and peanut butter. Please work swiftly before the peanut butter gets soft. If so, return the peanut butter to the freezer.
  • Divide the dough among 2 sheet pans lined with parchment paper (6 cookies on each). Sprinkle with the fleur de sel.
  • Bake on the upper and lower racks for 10 minutes. Rotate the sheet pans and bake 4 to 5 minutes. Allow the cookies to cool on the sheet pans for 15 minutes.
  • Sandwich the cookies with ice cream and serve immediately.

Tips:

  • Use a high-quality ice cream. This will make a big difference in the final product. Look for an ice cream that is smooth, creamy, and has a rich flavor.
  • Make sure the ice cream is very cold before assembling the sandwiches. This will help them hold their shape better.
  • Don't overfill the ice cream sandwiches. This will make them difficult to assemble and eat.
  • Freeze the ice cream sandwiches for at least 4 hours before serving. This will help them firm up and make them easier to eat.
  • Get creative with your toppings. You can use anything from chocolate chips and sprinkles to nuts and fruit.

Conclusion:

Chocolate peanut butter sheet pan ice cream sandwiches are a delicious and easy-to-make dessert that is perfect for any occasion. They are sure to be a hit with kids and adults alike. With a few simple ingredients and a little bit of time, you can make this delicious treat at home. So what are you waiting for? Get started today!

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