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teddie-ice-cream-sandwiches-made-with-teddie-peanut-butter-ice-cream

Teddie Ice Cream Sandwiches, made with Teddie Peanut Butter Ice Cream

INGREDIENTS:
Teddie Peanut Butter Cookies:
1 stick unsalted butter, room temperature
½ cup smooth Teddie peanut butter
½ cup brown sugar
½ cup granulated sugar
1 large egg, room temperature
1 tsp vanilla
1 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp kosher salt
¾ cup semi-sweet chocolate chips (optional)

Ice Cream:
One recipe (1 ½ quarts) of Teddie Peanut Butter Ice Cream

Dipping:
1 cup semi-sweet chocolate chips
1 tablespoon of coconut oil

INSTRUCTIONS:
Ice Cream Discs:
Follow directions for the Teddie Peanut Butter Ice Cream recipe. Freeze completed ice cream for at least an hour. Once your ice cream is solid, use a round cookie cutter the same size as your cookies to make ice cream discs.
If you are not using our Teddie Peanut Butter Ice Cream recipe and instead are using another kind of ice cream, you will need to soften the ice cream for a few minutes. Once soft, scoop the ice cream into a cake pan and spread it into an even layer. Refreeze for at least an hour. Once the ice cream is solid, use a round cookie cutter the same size as your cookies to make ice cream discs.

Teddie Peanut Butter Cookies:
In a medium bowl, mix butter, Teddie peanut butter, and sugars with a hand mixer or stand mixer until light and fluffy, about 3 minutes.
Add eggs, vanilla, baking powder, and salt, and mix until well combined. Add in chocolate chips, if desired.
Add the flour in ½ cups at a time to the peanut butter mixture, mixing until barely combined; do not over mix.
Divide the dough into two balls. Place each ball onto a piece of plastic wrap and shape it into a round disc. Refrigerate the dough discs for at least 2 hours.
Once the dough has chilled, preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
Lightly flour your work surface. Using a floured rolling pin, roll the first disc of dough out to be ⅛-¼” thick. Cut out cookies with a round 2” cookie cutter (dip in flour if it is sticking). Re-roll the dough and continue to cut out cookies until the first set of cookie sheets are full (about 10-12 cookies per sheet).
Bake for 8-10 minutes, or until edges are barely golden brown and the centers are gooey and soft.
Repeat with the remaining dough. You should end up with around 48 cookies in total.
Cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool to room temperature.
Once cookies have cooled, freeze for at least one hour before assembling the ice cream sandwiches.

Assembly:
Remove cookies from the freezer.
Place an ice cream disc onto the flat side of one cookie and top with a second cookie. Press together lightly.
Freeze ice cream sandwiches for 30-60 minutes.
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals until melted and smooth, stirring in between. Let cool for a few minutes.
Dip half of the ice cream sandwich into the chocolate and allow the extra chocolate to drip into the bowl.
Chocolate will begin to set within 60 seconds.
Place ice cream sandwiches in the freezer for one hour before serving.

SERVINGS: 12 sandwiches