Homemade Ice Cream Sandwiches
These Homemade Ice Cream Sandwiches are a fun, nostalgic frozen treat made with simple homemade peanut butter cookies, creamy ice cream, and rolled in colorful sprinkles for a colorful crunch. They're easy, customizable, and perfect for summer celebrations!
Servings 10
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 quarts vanilla ice cream softened slightly
- 1/2 cup sprinkles
Instructions
- In a large bowl, beat together softened butter, peanut butter, granulated sugar, and brown sugar until light and creamy.Add the egg and vanilla extract, then mix until smooth.In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing just until a soft dough forms.
- Cover the dough and refrigerate for at least 30 minutes. Chilling helps the cookies hold their shape and keeps them soft and thick.
- Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop dough into 1 ½-tablespoon portions and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
- Use a fork to gently press a crisscross pattern into each cookie. Bake for 8–10 minutes, until the edges are lightly set but the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Let vanilla ice cream sit at room temperature for about 5–10 minutes, just until soft enough to scoop and spread. It should be soft but not melted.
- Place one cooled peanut butter cookie upside down. Scoop about ¼ cup softened vanilla ice cream onto the flat side. Top with another cookie, flat side down, then gently press together until the ice cream reaches the edges.Repeat with the remaining cookies and ice cream.
- Pour sprinkles onto a small plate. Roll the exposed ice cream edges of each sandwich in sprinkles until coated.
- Place the finished ice cream sandwiches on a parchment-lined baking sheet. Freeze for at least 2 hours, or until firm.Wrap individually before storing for an easy grab-and-go frozen treat.
