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Peanut Butter Ice Cream Sandwiches

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  • Prep 60 min
  • Total 2 hr 0 min
  • Servings 18
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Nothing could be simpler—or more delicious—to have on hand when a peanut butter craving strikes!
Created May 21, 2018
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Ingredients

  • 1 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

Steps

  •  
    1
    Heat oven to 375ºF. 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.
  •  
    2
    Bake 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.
  •  
    3
    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. Store in freezer.

Expert Tips

  • Tip 1
    Time Saver Pressed for time? Pick up ready-made peanut butter cookies at your supermarket or bakery.
  • Tip 2
    Planned-Overs Be sure to make extra sandwiches to keep in the freezer for a quick dessert.

Nutrition Information

230 Calories, 11g Total Fat, 4g Protein, 30g Total Carbs, 20g Sugars

Nutrition Facts

Serving Size: 18 ice cream sandwiches
Calories
230
Total Fat
11g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
25mg
Sodium
170mg
Total Carbs
30g
Dietary Fiber
0g
Sugars
20g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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