Peanut Butter Cup Ice Cream Sandwiches

Your party guests will swoon over these peanut butter and chocolate ice cream sandwiches. Using from-scratch peanut butter cookies ensures a rich and buttery flavor and the peanut butter-swirled ice cream sweetens the deal.

Serves: 12Prep: 40 minutesCook: 20 minutesTotal: 1 hourDifficulty: Easy

Serves: 12

Ingredients

  • 1 1/3 cups Kroger® All-Purpose Flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 clove granulated sugar
  • 1/2 cup packed brown sugar
  • 1 1/4 cups peanut butter, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup fudge ice cream topping
  • 1 1/2 quarts Kroger® Vanilla Ice Cream
  • 1 cup candy-coated peanut butter pieces, chopped
  • 3 cups chocolate chips, melted

Directions

  • Heat oven to 350°F. Coat baking sheets with cooking spray.
  • To make cookies, in a bowl, combine flour, baking soda, baking powder and salt; mix well.
  • In a large bowl, beat together butter, granulated sugar and brown sugar 3-5 minutes until fluffy. Beat in ½ cup peanut butter, egg and vanilla. Stir in flour mixture just until combined.
  • Drop dough onto baking sheets to make 24 cookies. Bake 18 minutes until browned and set. Cool 2 minutes on baking sheets. Transfer to wire racks to cool completely.
  • Spread bottoms of each cooled cookie with 1 teaspoon fudge topping. In a large bowl, stir together ice cream and ¾ cup peanut butter. Spoon about ½ cup ice cream mixture onto each of 12 cookies; top with remaining cookies, fudge-side down. Freeze 30 minutes until firm.
  • Place chopped candies on plate; roll edges of ice cream sandwiches in candies to coat. Dip portion of each into melted chocolate. Freeze 15 minutes until chocolate is set. Wrap each individually in plastic wrap; freeze 1 hour.

Recipe Information

Serves: 12

Ingredients

  • 1 1/3 cups Kroger® All-Purpose Flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 clove granulated sugar
  • 1/2 cup packed brown sugar
  • 1 1/4 cups peanut butter, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup fudge ice cream topping
  • 1 1/2 quarts Kroger® Vanilla Ice Cream
  • 1 cup candy-coated peanut butter pieces, chopped
  • 3 cups chocolate chips, melted

Directions

  • Heat oven to 350°F. Coat baking sheets with cooking spray.
  • To make cookies, in a bowl, combine flour, baking soda, baking powder and salt; mix well.
  • In a large bowl, beat together butter, granulated sugar and brown sugar 3-5 minutes until fluffy. Beat in ½ cup peanut butter, egg and vanilla. Stir in flour mixture just until combined.
  • Drop dough onto baking sheets to make 24 cookies. Bake 18 minutes until browned and set. Cool 2 minutes on baking sheets. Transfer to wire racks to cool completely.
  • Spread bottoms of each cooled cookie with 1 teaspoon fudge topping. In a large bowl, stir together ice cream and ¾ cup peanut butter. Spoon about ½ cup ice cream mixture onto each of 12 cookies; top with remaining cookies, fudge-side down. Freeze 30 minutes until firm.
  • Place chopped candies on plate; roll edges of ice cream sandwiches in candies to coat. Dip portion of each into melted chocolate. Freeze 15 minutes until chocolate is set. Wrap each individually in plastic wrap; freeze 1 hour.

Nutrition Information

Nutrition Information
Amount per serving
Calories870
Total Fat51g
Saturated Fat25g
Cholesterol75mg
Sodium470mg
Total Carbohydrate90g
Dietary Fiber5g
Sugars71g
Protein16g