Peanut Butter Ice Cream Sandwiches
Cool off from the summer heat with mouthwatering ice cream sandwiched between two delicious peanut butter cookies. This snack is the perfect escape from the summer heat during barbecues and beach days.
1 ½ cups all-purpose flour
½ teaspoon baking soda
Pinch of salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 cup of Hampton Farms Smooth Organic Peanut Butter
1 teaspoon vanilla extract
3 cups chocolate or strawberry ice cream, or a combination, softened
- Step 1: Preheat oven to 375 degrees Fahrenheit. Line 2 large baking sheets with parchment paper.
- Step 2: Sift flour, baking soda and salt together. Using an electric mixer on medium speed, beat butter and sugar together until light, about 2 minutes. Add egg; mix well. Beat in Hampton Farms Organic Peanut Butter and vanilla. Beat flour mixture into butter mixture.
- Step 3: Roll dough into 1 1/2-inch balls; place 2 inches apart on sheets. Flatten with a fork in a crisscross design. Bake until golden, 12 to 15 minutes. Let cool on sheets for 5 minutes; transfer to a rack to cool.
- Step 4: Place 1 scoop of ice cream on a cookie, top with another cookie and carefully press down. Wrap in plastic wrap and freeze. Repeat with remaining cookies and ice cream. Freeze for 45 minutes; serve.