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
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources