Chocolate-Peanut Butter Ice Cream Sandwiches

Serves: 
12

Ice cream sandwiches are a fun way to deconstruct dessert flavors into a new format. These start with simple, house-made sugar cookies. Nestled between them is chocolate ice cream dressed up with crunchy peanut butter. Fruit preserves, dark or white chocolate chips, or other small candies could be substituted for the peanut butter. And just about any flavor ice cream can be used.

Ingredients

3 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter
1 cup sugar
1 egg, beaten
1 tbsp. milk
Confectioners’ sugar
Smooth or crunchy peanut butter
About 2 qt. chocolate ice cream

Steps

  1. Sift together flour, baking powder and salt. In electric mixer, blend butter and sugar; blend in egg and milk. Reduce mixer speed; slowly incorporate flour mixture. Divide dough in half; wrap in waxed paper and chill at least 2 hr.
  2. Sprinkle work surface and rolling pin with confectioners’ sugar. Roll 1 portion dough to 1/4-in. thickness. Cut with 3-in. round cookie cutter; place cookies 1 in. apart on parchment-lined sheet pan. Repeat rolling and cutting with remaining dough.
  3. Bake in 375°F oven 7 to 9 min. or until cookies are golden around the edges and firm to the touch. Cool on sheet pan 2 min.; transfer to wire rack to cool completely.
  4. To make ice cream sandwiches: Spread bottom side of each cookie with 1 1/2 tbsp. peanut butter. Place 6-oz. scoop of ice cream on peanut buttered-side of one cookie; top with a second cookie and press gently to form a sandwich. Serve immediately or wrap and freeze.
     
Source: Recipe courtesy of Häagen-Dazs

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources