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

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources