Nutty Ice Cream Sandwiches

It’s an odd thing, creating new dishes to share. Instead of merely making a menu for the week, or a list of dishes for a party, you are forced to constantly think of new ideas. New ways to use ingredients. Ways to make good things fantastic. That kind of thinking is where dishes like these Nutty Ice Cream Sandwiches come from. My internal dialogue goes something like this, “I haven’t made peanut butter cookies for a while. What can I make with peanut butter cookies? Oh, I can add chopped peanuts to the dough and give them some crunch and even more peanut flavor. Oh, and I can make them into sandwiches with vanilla ice cream. Oh, even better, I can use vanilla bean ice cream. Oh, and I can add some more chopped peanuts and mini chocolate chips to make my own version of a Chipwich.”

This happens quite often in my blogging brain. And, sometimes I get it right on the first try and other times, I have to try a few rounds before I get it right. This time I got it right on the first try. I originally thought of adding butterscotch chips but when I was looking at the chips on the baking aisle at the store, I decided to go with semi-sweet chocolate mini chips instead. That was a good decision. I love it when I make good decisions. I wish I could say I always make good decisions but that would be a lie and lying is a bad decision, so I’ll speak the truth.

One thing that shocked me during my grocery store trip is I could not find any chopped peanuts. Not in the baking aisle, not in the nut aisle, they were nowhere to be found. I found chopped walnuts, chopped pecans, chopped almonds, but no chopped peanuts. What does the baking aisle have against chopped peanuts? I ended up purchasing a can of lightly salted peanuts and threw them in the food processor and put it on pulse until they were very roughly chopped. That was all fine, but it would have been much easier to pick up a bag of already chopped peanuts. Chopping them in the food processor created extra dishes to wash. I’m not a fan of washing extra dishes. I use enough dishes out of necessity, I don’t like to dirty extra dishes for things like chopping nuts that should come in a bag, already chopped. Ok, let’s move on now.

I started by baking a batch of peanut butter cookies. I like to criss-cross them with a fork and sprinkle with a little sugar before I bake them. The sugar adds just a touch of extra sweetness.

While I allowed the cookies to cool, I took the vanilla bean ice cream (you can use French vanilla, but I suggest you follow my lead and use the vanilla bean instead) out of the freezer and let it soften. I assembled by sandwiches by adding about 1.5 scoops of ice cream between the two cookies, then lightly pressed down on the top cookie until the ice cream started to peak out of the edges, then rolled them in the chopped peanuts and chocolate chips. Then I put them back in the freezer for about 20-30 minutes for the ice cream to harden.

I didn’t take process photos, since there isn’t much to making these. Baking the cookies is the most time consuming part, and it’s a pretty simple recipe.

I hope you will make these delicious Nutty Ice Cream Sandwiches and come back and leave me a comment and let me know how you like them. Take a photo of your creation and tag #ketchumkitchen on Social Media.

Nutty Ice Cream Sandwiches

Ingredients

• 1/2 cup softened butter
• 1/2 cup peanut butter (I like using the smooth and then adding freshly chopped peanuts to the dough)
• 1 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 2/3 cups chopped peanuts
• Extra sugar for sprinkling on baked cookies

Instructions

1. Preheat oven to 375 degrees
2. In a mixing bowl, beat the butter and peanut butter on medium to high speed until combined (about 30 seconds.) Add 1/2 cup of the flour, the sugars, egg, baking soda, baking powder and vanilla. Beat until thoroughly combined. Beat in the remaining flour. Stir in the chopped peanuts. If the dough is too soft to handle, soften it in the refrigerator for about 15-20 minutes.
3. Shape the dough into 1 inch balls (just roll the dough around between your palms.) Place 2 inches apart on an ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork. Sprinkle with sugar.
4. Bake for 7-10 minutes or until the bottoms are lightly browned. Makes about 24 cookies.
5. Sandwich Ingredients
6. Vanilla bean ice cream
7. Chopped peanuts
8. Mini semi-sweet chocolate chips
9. To Assemble Sandwiches
10. Allow cookies to cool. Add about 1.5 cups of the ice cream to the underside of one cookie and top with another cookie. Press down until the ice cream starts to spread out of the sides of the two cookies. Roll the edges in chopped peanuts and chocolate chips. Press nuts and chocolate chips down into the ice cream if necessary. Place in the freezer for about 20-30 minutes before serving to allow the ice cream to freeze.

Nutrition Facts

Nutty Ice Cream Sandwiches

Serves:

Amount Per Serving:
Calories		906.25 kcal
% Daily Value*
Total Fat 53.13 g		81.5%
	Saturated Fat 19.88 g	95%
	Trans Fat 0.96 g
Cholesterol 107.51 mg		35.7%
Sodium 242.24 mg		10.1%
Total Carbohydrate 95.5 g		31.7%
	Dietary Fiber 4.74 g	16%
	Sugars 58.68 g
Protein 19.32 g

Vitamin A 214.09 µg		Vitamin C 0.0 mg
Calcium 123.36 mg		Iron 3.99 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ketchum Kitchen

© 2024 This recipe was created by ketchumkitchen.com

https://ketchumkitchen.com/nutty-ice-cream-sandwiches/

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