Peanut Butter Ice Cream Sandwiches II

Store-bought ice cream treats can't hold a candle to homemade ones. This frozen dessert is fantastic.


16 servings


1/2 cup shortening
1/2 cup creamy peanut butter
3/4 cup granulated (white) sugar, divided
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces dark chocolate candy coating, chopped
1 quart vanilla ice cream, softened


Preheat oven to 350°F (177°C).

In a large bowl, cream the shortening, peanut butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.

Roll into 1-inch balls; roll in remaining sugar. Place 1 inch apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern.

Bake for 9 to 11 minutes or until set (do not overbake). Remove to wire racks to cool completely.

In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on wax paper until set.

To make sandwiches, place 1/4 cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic wrap; freeze.

Estimated Time

Preparation Time: 45 minutes
Bake Time: 10 minutes
Cool Time: 30 minutes

Nutritional Information

Amount per serving: Calories 389, Fat 20 g (Saturated Fat 10 g), Cholesterol 28 mg, Sodium 223 mg, Carbohydrate 49 g, Fiber 1 g, Protein 5 g.

Recipe Courtesy Of

Taste of Home

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