Name: Peanut Butter Cookie & Chocolate Ice Cream Sandwich
Prep time: 30 min
Cook time: 12 min
Total time: 6 h 45 min
Cuisine: American
Ingredients: 1 cup creamy peanut butter; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/4 tsp salt; 2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 4 oz semisweet chocolate, chopped or chips; 1 tsp vanilla extract; 4 large egg yolks

Peanut Butter Cookie & Chocolate Ice Cream Sandwich

Why You’ll Love This Recipe

This recipe is a delicious harmony of textures and flavors. The peanut butter cookies offer a soft, nutty, slightly salty base that pairs beautifully with the smooth richness of chocolate ice cream. Whether you’re serving it as a fun summer dessert or a make-ahead treat for special occasions, it’s always a crowd-pleaser. Plus, it’s easy to prepare in advance and customize to your liking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the peanut butter cookies:

Creamy peanut butter
Unsalted butter (softened)
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt

For the chocolate ice cream:

Heavy cream
Whole milk
Granulated sugar
Unsweetened cocoa powder
Semisweet chocolate (chopped or chips)
Vanilla extract
Egg yolks

Directions

Prepare the chocolate ice cream: In a saucepan over medium heat, whisk together milk, cocoa powder, and sugar. Stir until warm and combined. In a separate bowl, beat egg yolks, then slowly temper them with the warm mixture. Return the custard to the pan and cook until slightly thickened. Remove from heat, add chopped chocolate and vanilla, and stir until smooth. Stir in the heavy cream. Chill completely, then churn in an ice cream maker according to manufacturer’s instructions. Freeze until firm.
Make the peanut butter cookies: Preheat oven to 350°F (175°C). Cream together peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking soda, and salt until fully combined. Scoop dough onto a baking sheet and flatten slightly with a fork. Bake for 10–12 minutes or until golden. Cool completely.
Assemble the sandwiches: Allow the ice cream to soften slightly. Scoop and spread ice cream onto the flat side of one cookie, then top with another cookie. Press gently. Smooth the edges if desired and place in the freezer until firm.

Servings and timing

This recipe yields approximately 8–10 ice cream sandwiches.
Preparation time: 30 minutes
Chilling/freezing time: 4–6 hours
Baking time: 10–12 minutes
Total time: about 6 hours 45 minutes

Variations

Use crunchy peanut butter for added texture in the cookies
Add mini chocolate chips to the cookie dough
Roll sandwich edges in crushed peanuts or mini M&Ms for extra flair
Use dark chocolate or mint chocolate chip ice cream for a flavor twist
Make mini sandwiches for bite-sized treats

Storage/Reheating

Store assembled sandwiches in a single layer or wrapped individually in parchment or plastic wrap inside an airtight container. Keep frozen for up to 2 weeks.
Do not reheat. Let sit at room temperature for 3–5 minutes before eating for easier biting.

FAQs

Can I use store-bought cookies?

Yes, store-bought peanut butter cookies work fine if you’re short on time, though homemade gives the best flavor and texture.

What kind of chocolate is best for the ice cream?

Semisweet chocolate is ideal, but you can also use bittersweet or milk chocolate depending on your preference.

Can I make this without an ice cream maker?

Yes, pour the custard into a shallow dish and freeze, stirring every 30 minutes until creamy. The texture may be less smooth but still delicious.

How can I make the cookies softer?

Do not overbake and store them in an airtight container with a slice of bread to maintain softness before assembling.

Can I use chunky peanut butter?

Absolutely. Chunky peanut butter adds a great texture and a bit more nuttiness to the cookies.

Can I make the ice cream in advance?

Yes, the ice cream can be made and stored in the freezer up to 3 days ahead before assembling the sandwiches.

What if I don’t want to use eggs in the ice cream?

You can make an egg-free version using just cream, milk, sugar, and chocolate, though it will be less custard-like.

Can I freeze just the cookies?

Yes, baked cookies freeze well. Store them in a freezer-safe bag or container for up to 2 months.

How long do the sandwiches need to freeze before serving?

Freeze assembled sandwiches for at least 1–2 hours to set fully before serving.

Can I make these gluten-free?

Yes, substitute the flour with a gluten-free all-purpose baking blend and ensure all other ingredients are gluten-free.

Conclusion

Peanut Butter Cookie & Chocolate Ice Cream Sandwiches are a delightful blend of sweet and salty, creamy and chewy. Whether you’re enjoying them as a nostalgic childhood treat or impressing guests with a homemade dessert, this recipe delivers comfort and flavor in every bite. Simple, satisfying, and endlessly customizable, it’s a dessert worth repeating all year round.