Best 5 Peanut Butter Blondie Ice Cream Sandwiches Recipes

SUNNY'S EASY PEANUT BUTTER COOKIE WAFFLE ICE CREAM SANDWICHES

Steps:

• Preheat a square waffle iron.
• In a large bowl, add the pancake mix and just enough water to make the batter slightly stiffer than pancake batter. Gently fold in the egg whites.
• Spray the bottom and top of the waffle iron with cooking spray and immediately pour half of the batter onto the iron, starting at the center and moving to the edges. Spread the batter to the edges and sprinkle on about half of the chopped cookies, then close the iron without pressing too hard. Cook until the top is golden and a peek beneath reveals a golden crust as well, about 7 minutes; remove to a wire rack to cool completely. Spray the iron again and repeat with the remaining batter and cookies. When cooled, separate the waffle sections into 4 pieces.
• Make the sandwiches by scooping ice cream onto one waffle square, then pressing another waffle square on top. Cut the sandwiches in half and press each edge into the chopped peanuts. If the ice cream is too soft, freeze the sandwiches until set. Eat right away or wrap in plastic and store in the freezer.

PEANUT BUTTER ICE CREAM SANDWICHES

Steps:

• Heat oven to 375°F. Make cookie mix as directed on pouch, using water, oil and egg. Shape dough into 36 balls, about 1 inch each. On ungreased cookie sheet, place balls 2 inches apart (or drop dough by rounded teaspoonfuls). Flatten in crisscross pattern with fork.
• Bake 8 to 10 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• For each ice cream sandwich, press about 1/4 cup ice cream between 2 cookies. Roll the ice cream edges in chopped peanuts or candies. Wrap sandwiches individually in plastic wrap. Freeze about 30 minutes or until firm. Store in freezer.

ICE CREAM SANDWICHES WITH SLICE AND BAKE PEANUT BUTTER SANDIES

Steps:

• Whisk together the flour, baking soda and salt in a medium bowl.
• Combine the butter, peanut butter and brown sugar in another medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and blend until just combined. Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around. Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
• When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper. Remove the plastic wrap from the dough and use a sharp knife to slice the dough into 1/8-inch-thick rounds. Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut in to the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together.
• Bake the cookies until the edges are very lightly browned, 10 to 12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom.
• Cool the cookies slightly on the baking sheets for 5 minutes, and then transfer to a cooling rack and cool completely.
• Sandwich the cooled cookies between large scoops of your favorite ice cream.

PEANUT BUTTER COOKIE WAFFLE ICE CREAM SANDWICHES

Steps:

• Mix 2 1/2 cups just-add-water pancake mix with enough water to make a stiff pancake batter. Beat 2 egg whites to medium peaks and fold into the batter. Spread half of the batter in a hot square waffle iron coated with cooking spray. Sprinkle with 1 cup chopped peanut butter sandwich cookies and cook until golden. Spray the waffle iron with more cooking spray and repeat to make more waffles; let cool. Separate the waffles into 8 squares. Sandwich with softened chocolate ice cream. Halve the sandwiches; press the edges in chopped peanuts.

PEANUT BUTTER ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening, peanut butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well., Roll into 1-in. balls; roll in remaining sugar. Place 1 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. , Bake 9-11 minutes or until set (do not overbake). Remove to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on waxed paper until set., To make ice cream sandwiches, place 1/4 cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic; freeze on a baking sheet overnight.