Best Chocolate Peanut Butter Sheet Pan Ice Cream Sandwiches Recipes

CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICH DESSERT

Steps:

• Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
• Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
• Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.

PB-CHOCOLATE ICE CREAM SANDWICHES

Steps:

• Line 8-inch square pan with plastic wrap. Spread ice cream in pan. Freeze until firm, about 2 hours.
• Heat oven to 375°F. In small bowl, place 1/2 cup of the dry cake mix; set aside. In medium bowl, stir together remaining 1 cup cake mix, the cookie mix, butter and egg until soft dough forms. Shape dough into 24 (1 1/2-inch) balls. Roll in reserved cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
• Bake 8 to 10 minutes or just until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
• Invert ice cream out of pan onto large plate or cutting board; remove plastic wrap. With 2-inch round biscuit cutter, cut 12 rounds from ice cream. For each sandwich, place 1 ice cream round on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll edges of cookies in chopped peanut butter cup candies. Freeze 1 hour.

CHOCOLATE-PEANUT BUTTER COOKIE ICE CREAM SANDWICHES

Steps:

• Using a 1-tablespoon ice cream scoop, scoop the peanut butter into 12 mounds onto a small baking pan lined with parchment paper. Make sure they are rounded on top and no bigger than the circumference of a quarter. Freeze until frozen solid, 35 to 40 minutes.
• Combine the butter, both sugars, and cocoa powder in a stand mixer fitted with the paddle attachment and cream on low speed until light and fluffy, 2 to 3 minutes. Stop and scrape the bowl. Whisk the egg with the coffee extract in a small bowl. While the mixer is running on low speed, add the egg mixture and mix just until incorporated. Stop and scrape the bowl.
• Stir together the flour, cornstarch and baking soda in another small bowl. Add it to the stand mixer and mix on low speed until incorporated. Stop and scrape the bowl. Mix briefly until all of the dry ingredients have been fully incorporated. Add the milk and chocolate chips. Mix to combine.
• Scoop the dough into 12 mounds, each 3 tablespoons (1.5 ounces), on a sheet pan lined with parchment paper. Place in the freezer for 25 minutes.
• Position racks in the upper and middle thirds of the oven and preheat to 350 degrees F.
• Remove the cookie dough and peanut butter from the freezer. Flatten 1 of the cookies with the palms of your hands, place 1 mound of peanut butter in the center then wrap the dough around it until fully enclosed in a ball of cookie dough. Repeat with the remaining dough and peanut butter. Please work swiftly before the peanut butter gets soft. If so, return the peanut butter to the freezer.
• Divide the dough among 2 sheet pans lined with parchment paper (6 cookies on each). Sprinkle with the fleur de sel.
• Bake on the upper and lower racks for 10 minutes. Rotate the sheet pans and bake 4 to 5 minutes. Allow the cookies to cool on the sheet pans for 15 minutes.
• Sandwich the cookies with ice cream and serve immediately.

PEANUT BUTTER AND CHOCOLATE ICE CREAM SANDWICHES

Steps:

• Slice the baguette in half lengthwise without cutting all the way through. Then cut into 3-inch-long pieces.
• Spread the insides of the baguette pieces with a thin layer of peanut butter on one cut side and a thin layer of chocolate spread on the other cut side. Spoon some ice cream in the center and top with banana slices if using; sprinkle with a few flakes of sea salt before closing into sandwiches.