Peanut Butter Ice Cream Sandwiches

June 2007
Peanut Butter Ice Cream Sandwiches

by 5 people

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Adapted from chef Tracy Miller at Local restaurant in Dallas.

Makes: 8 servings

Prep: 30 mins

Cook: 30 mins

  • 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 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup crunchy peanut butter
  • 3/4 cup semisweet chocolate chips
  • 1 teaspoon 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 degrees . 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 inches 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 stir 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.
Tip Fast times
  • Use store-bought ice cream.