I don’t think that this post needs a sentimental explanation as to why I actually wanted to create this recipe… because to me, it’s pretty self explanatory. Peanut Butter Ice Cream Sandwiches. Nuff said.
Although, I will say that I have been cranking out some ice cream lately (yes, it’s still snowing here in Ohio), and I fell head over heels with this PB version I came up with. Smooshing the ice cream between two chocolate wafer cookies seemed like a logical evolution.
You can easily just make one of the recipes listed below, rather than combine them both, and still have an easy nostalgic treat.
Whether you go for the peanut butter ice cream, the chocolate wafer cookies, or both (and I highly recommend both) you will most certainly have a happy tummy.
Peanut Butter Ice Cream Sammies ~ Vegan & Gluten Free
makes about ten (2″x 5″) ice cream sandwiches
Chocolate Cookie Ingredients:
- 3/4 cup vegan margarine, cold
- 1 tsp vanilla extract
- 1 cup organic sugar
- 1 cup sorghum flour
- 3/4 cup cocoa powder
- 1/2 cup potato starch
- 1 tsp xanthan gum
- 1/4 tsp baking soda
- 1/8 of a cup almond milk
In a large mixing bowl, cream together margarine, sugar and vanilla extract. In separate, smaller mixing bowl combine sorghum flour, cocoa powder, potato starch, xanthan gum and baking soda until very very very well combined. I could simply say “sift” here, but I want to really drive the point home that you should mix together well to ensure no lumps of cocoa powder or baking soda blobs are lurking in the flour mix. ;)
Gradually incorporate all the flour mixture into the sugar mixture until crumbly. Once crumbly, add in 1/8 cup almond milk until completely combined. If using an electric mixer, just let it ride on low as you add in the almond milk. Your dough should get nice and stiff at this point.
Next, shape into a rectangular log, about 2″ x 10″. It’s easy to do this with the help of wax paper and a pastry scraper/hands/spatula/whatever to flatten and form the sides.
It doesn’t have to be perfect. (Eh-hem.) :)
Wrap loosely with wax paper and chill in freezer about 30 minutes… or until very cold.
Preheat your oven to 350 °F.
Once the dough is well chilled, cut the log in half, making two even sized bricks (about 2″ x 5″ each). Flip each brick on its side, and then slice lengthwise very thinly… to emulate a cookie from a store-bought ice cream sandwich.
Be sure you cut the dough using a very sharp knife and secure the cookie dough with one hand as it is being cut with your other hand. These guys aren’t terribly fragile, but I don’t think they would take well to rough treatment. I cut mine somewhere between 1/8 and 1/4 of an inch thick.
As you slice the cookies, place each slab of thin dough gently onto parchment paper or a silpat mat.
Bake in preheated oven for about 14-16 minutes. The longer you cook them, the crunchier they will get. I like them baked for 14 minutes exactly… so they remain soft like the cookies found in a traditional ice cream sandwich.
Remove from oven and LET COOL COMPLETELY. Toss ‘em in the freezer for a while, even. This will ensure no melting of your ice cream ever occurs- until you are ready to eat them, of course.
Once the cookies are cool… store them in fridge while you make the ice cream. Seriously, you want your cookies cold when assembling.
Ice Cream Ingredients:
- 2 cans full fat coconut milk- the creamier the better (I love Whole Foods’ brand for ice cream makin’) 13.5 oz each
- 1/2 cup creamy peanut butter (with no added sugar)
- 1 cup organic sugar
- 1 tsp vanilla extract
- dash of salt (optional and really best if your PB is unsalted)
First, chill your coconut milk well, until cold. This step isn’t crucial, but it helps speed things along while your ice cream maker is churning.
Then, in small saucepan, combine 1 cup coconut milk with organic sugar, peanut butter, vanilla and salt. Cook over medium heat stirring often, just until all sugar crystals have dissolved completely. Transfer peanut butter mixture to bowl and chill in the freezer for a few minutes to kick back the heat… essentially, make sure its cold, not hot.
Mix cooled peanut butter concoction with the rest of the chilled coconut milk, and place into ice cream maker, following your machine’s instructions.
I also made smaller wafers to eat along the ice cream in a bowl… and made these extra crunchy. The ice cream got a tad melty while shooting the photo below- but it firms up nicely after being in the freezer a while.
Assemblage of Ice Cream Sammies:
Make sure cookies are cool, and ice cream is soft (straight from ice cream maker works best).
Then, sort through your baked and cooled cookies and find the ones that are most even in size and shape. Pair those cookies together.
Take one cookie, and plop a few spoonfuls of the ice cream on top. Smoosh down the ice cream with another cookie and run a spoon around the edge to ensure even distribution of ice cream. Some will escape–it’s okay– just eat it!
Return to freezer and chill until firm. Once firm, have fun gift wrapping them in wax paper and re-living those childhood memories.