Ok folks. I have a confession to make. This isn’t a new recipe. It’s…two years old.
Here’s the deal. I have been super busy with some other stuff, and haven’t been devoting as much time to the kitchen – particularly baking. So I dug through my files of Ami recipes for a fun summery treat that y’all might not have seen. This recipe was published over two years ago…how many of you were even reading this blog then?!
Well, just cause it aint new, doesn’t mean it isn’t really delicious. The title might be a bit misleading, because it’s not *really* ice cream in the middle, but it’s creamy and served frozen so I’m taking my creative license to bat here.
Anywho. This recipe is really two in one. Just want some amazing cookies? These chocolate-peanut butter cookies will knock your socks off. Looking for a yummy peanut butter mousse recipe? Serve this in little cups (over some chocolate cake or brownies!) and your guests will be drooling.
Or, of course, you can make these Chocolate Peanut Butter Ice Cream Sandwiches just like these photos. Because some things are just too delicious to turn down!
- 1 cup (2 sticks) margarine
- 1 cup brown sugar
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons vanilla extract
- 2 eggs
- 2 cups flour
- 1⁄2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- Pinch salt
- 1 cup peanut butter chips
- 1½ cups parve whip, divided
- 1 8-oz package cream cheese, Tofutti works great
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- Preheat oven to 375. Grease a cookie sheet or line with parchment paper and set aside.
- In the bowl of your mixer, cream together the margarine, brown sugar and white sugar until smooth. Add the vanilla and eggs, one at a time, beating well to combine after each addition.
- In a small mixing bowl, whisk together the flour, cocoa, baking soda and salt. Add the dry mixture to the wet mixture in your mixer, and mix on low just until all of the dry ingredients have been incorporated. Add in the peanut butter chips and stir to distribute evenly.
- Drop the cookies using a medium cookie scoop (or a heaping tablespoon) onto the prepared cookie sheet. The cookies will spread, so make sure they aren’t too close together.
- Bake the cookies at 375 for 10 minutes. Remove from the oven and set aside to cool completely.
- In the bowl of your electric mixer, beat 1 cup of the parve whip until stiff. Remove from mixer and set aside.
- Beat the cream cheese and peanut butter together until smooth. Add the powdered sugar and beat until combined.
- Add the remaining half a cup of parve whip and beat until it is incorporated and mixture is smooth. Fold the peanut butter mixture into the reserved whip and stir gently until fully combined.
- Pour the ice cream into a 9x13” pan and freeze the ice cream for at least an hour or two, or overnight, until it is firm enough to shape.
- To Assemble the cookies:
- When the ice cream is firm enough to work with, spoon some of it onto the bottom of a cookie.
- Place it in the center, then press another cookie down over it and squeeze gently to force the ice cream to the edge of the cookie. Use more or less ice cream for the center, depending on your taste. Freeze ice cream sandwiches until ready to serve.
Like this recipe? You’ll also love:
- Chocolate Peanut Butter Crunch Cookies
- Peanut Butter Bundt Cake with Chocolate Filling
- Chocolate Caramel Ice Cream Parfait
Thanks for stopping by my lovely friends. Don’t worry about new recipes…I’ve got an amazing new one coming at you soon! -Miriam