Peanut Butter Ice Cream Sandwiches

Nothing could be simpler – or more delicious – to have on hand when a peanut butter craving strikes!

Yield

18 servings

Ingredients

1 (1 pound 1.5 ounces) pouch Betty Crocker® peanut butter cookie mix
1 tablespoon water
3 tablespoons vegetable oil
1 egg
4 1/2 cups chocolate or vanilla ice cream, slightly softened
chopped peanuts or tiny candies, if desired

Directions

Preheat oven to 375°F (177°C). Make cookie mix as directed on pouch, using water, oil and egg. Shape dough into 36 balls, about 1 inch each. On ungreased baking sheet, place balls 2 inches apart (or drop dough by rounded teaspoonfuls). Flatten in crisscross pattern with fork.

Bake for 8 to 10 minutes or until edges begin to brown. Cool 2 minutes; remove from baking sheet to cooling rack. Cool completely, about 30 minutes.

For each ice cream sandwich, press about 1/4 cup ice cream between 2 cookies. Roll the ice cream edges in chopped peanuts or candies. Wrap sandwiches individually in plastic wrap. Freeze about 30 minutes or until firm.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 10 minutes
Cool Time: 30 minutes
Freeze Time: 30 minutes

Additional Information

Pressed for time? Pick up ready-made peanut butter cookies at your supermarket or bakery.

Be sure to make extra sandwiches to keep in the freezer for a quick dessert.

Storage

Store in freezer.

Nutritional Information

Amount per serving: Calories 230 (Calories from Fat 90), Total Fat 11 g (Saturated Fat 4 g, Trans Fat 0 g), Cholesterol 25 mg; Sodium 170 mg; Total Carbohydrate 30 g (Dietary Fiber 0 g, Sugars), Protein 4 g; Exchanges: 1 Starch; 1 Other Carbohydrate; 2 Fat; Carbohydrate Choices: 2

Recipe Courtesy Of

Betty Crocker

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map