Ice Cream Sandwiches & Chocolate Peanut Butter
Introduction
There’s something about sinking your teeth into an ice cream sandwich that instantly transports you back to sun-warmed sidewalks, backyard laughter, and the unmistakable hush of a spoon gliding through frozen sweetness. These Chocolate Peanut Butter Ice Cream Sandwiches marry rich, fudgy cookies with a creamy, peanut-butter-spiked ice cream center. Close your eyes and imagine the warm cocoa-scented cookies giving way to cool, velvety ice cream studded with chocolate — a contrast of temperatures and textures that sings on the palate. The aroma is cocoa and butter, the first bite is crisp-edge cookie and pillowy center, and the finish is nutty, chocolatey comfort.
This recipe is perfect for summer barbecues, casual dessert trays at gatherings, cozy movie nights, or when you want a simple homemade treat that looks special but is surprisingly easy. If you’re a fan of chocolate-peanut butter combos, you might also enjoy a twist on that flavor profile in our creamy garlic butter shrimp bowl (it’s an unexpected pairing that shows how versatile salty-sweet combos can be).
At a Glance
- Prep Time: 20 minutes (plus chilling time for ice cream if needed)
- Cook Time: 10–12 minutes per cookie batch
- Total Time: ~1 hour 30 minutes (includes cooling and freezing)
- Servings: About 8 sandwiches
- Difficulty Level: Easy–Intermediate (basic baking skills and assembly)
Nutrition Highlights
Estimated nutrition per serving (1 sandwich). These values are estimates calculated using USDA FoodData Central values and typical ice cream nutrition labels; actual values will vary by brand and exact scoop size. For precise tracking consult product labels or a nutrition calculator.
- Calories: 465 kcal
- Protein: 5 g
- Carbohydrates: 59 g
- Fat: 23 g
- Saturated Fat: 12 g
- Sugar: 28 g
- Fiber: 2 g
- Sodium: ~150 mg
Notes: This is an indulgent treat. For general dietary guidance on calorie and nutrient needs, refer to reputable sources such as the CDC and Mayo Clinic. Adjust portion size or ingredients (e.g., lower-fat ice cream or less sugar) to meet specific dietary goals.
Why You’ll Love It
- Irresistible Taste & Texture: The slightly crisp edges of the cookies contrast beautifully with cold, creamy ice cream. The chocolate cookie base deepens the peanut butter-forward flavors and keeps each bite interesting.
- Crowd-Pleaser: These are handheld, shareable, and visually appealing — perfect for kids’ parties, potlucks, or dessert platters where convenience matters.
- Emotionally Comforting: Chocolate and peanut butter is a nostalgic combo for many; serving these feels like handing someone a warm, familiar hug in dessert form.
- Flexible & Quick: Once the cookies are baked and cooled, assembly is fast. You can make cookies ahead of time and freeze sandwiches for easy entertaining.
Step-by-Step Instructions
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1 pint peanut butter chocolate ice cream
Optional ingredients / substitutions
- Use 1/2 cup creamy peanut butter folded into softened ice cream for extra peanut flavor.
- Swap chocolate chips for chopped roasted peanuts or peanut butter chips.
- For a gluten-free version, use a 1-to-1 gluten-free flour blend (note texture may vary).
- Vegan option: replace butter with vegan butter, egg with a flax egg, and use dairy-free peanut butter ice cream.
Method & Process
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- In a separate large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes with a hand mixer).
- Add the large egg and vanilla extract to the butter-sugar mixture, mixing until incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep cookies tender.
- Fold in the chocolate chips gently with a spatula.
- Use a cookie scoop (or tablespoon) to portion dough onto the prepared baking sheet, spacing about 2 inches apart. For sandwich cookies, aim for uniform sizes so sandwiches line up neatly.
- Bake for 10–12 minutes, watching the edges — cookies should be set but still soft in the center. A toothpick inserted should come out with a few moist crumbs, not wet dough.
- Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Cooling completely is essential so the ice cream doesn’t melt during assembly.
- Soften the peanut butter chocolate ice cream slightly on the counter for 5–10 minutes until scoopable but not melted.
- Scoop approximately 1/4 cup (or desired amount) of ice cream onto the flat side of one cookie; gently press with another cookie to form a sandwich. Wipe any excess from the edges.
- Place assembled sandwiches on a baking sheet lined with parchment and freeze for at least 1 hour to firm up before serving.
Practical tips:
- Avoid overbaking: cookies continue to set as they cool; pull them when centers look slightly underdone.
- For even sandwiches, weigh or uniformly scoop cookies and ice cream.
- Chill scoops for faster assembly; very soft ice cream will leak.
- If you want neater edges, trim excess ice cream with a warm knife before firming in the freezer.
Best Pairings
- Beverages: A rich espresso or cold-brew coffee balances sweetness; a glass of cold milk is classic and comforting.
- Dessert Board: Add fresh berries, salted caramel sauce, or roasted peanuts for variety.
- Serving Styles: Roll the ice cream edge in chopped peanuts, mini chocolate chips, or crushed pretzels for texture and visual appeal.
- For a lighter touch, serve a mini sandwich with a small scoop of berry sorbet on the side to cut richness.
Keeping it Fresh
- Room temperature: Cookies only — up to 2 days in an airtight container (do not store assembled sandwiches at room temp).
- Refrigeration: Assembled sandwiches are best kept frozen; in the fridge they will soften and become messy within a few hours.
- Freezer: Store assembled sandwiches in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag with parchment between layers. Freeze up to 2 months for best quality. Thaw for 5–10 minutes before serving for scoopable softness.
Chef’s Advice
- Texture balance: Aim for cookies that are slightly underbaked so they remain tender after freezing; over-crisp cookies can become rock-hard with frozen ice cream.
- Flavor boost: Toast a few peanuts and fold them into the dough or press a few on the cookie top before baking for depth and crunch.
- Uniformity: Use an ice cream scoop (same size as your cookie scoop) to keep assembly consistent — presentation improves instantly.
- Prevent freezer burn: Wrap individual sandwiches in plastic wrap before placing in a container to keep freezer odors and ice crystals out.
Creative Twists
- Salted Caramel Drizzle: After assembling and firming, drizzle lightly with salted caramel sauce and freeze briefly so the drizzle sets.
- Peanut Butter Swirl Ice Cream: Mix 2–3 tablespoons of creamy peanut butter into softened ice cream for a heavier peanut profile and ripple effect.
- Vegan & Gluten-Free: Use a 1:1 gluten-free flour blend, swap butter for dairy-free spread, use a flax "egg" (1 tbsp ground flax + 3 tbsp water), and choose dairy-free ice cream to make this plant-based.
- Mint-Chocolate Variation: Use mint chocolate chip ice cream and add Andes chips in place of chocolate chips for a refreshing counterpoint.
- Mini Sandwiches: Make smaller cookies (tablespoon-sized) for bite-sized party treats — adjust baking to 8–9 minutes.
Recipe Q&A
Q: Can I make the cookies ahead of time?
A: Yes — baked cookies keep for 2 days at room temperature in an airtight container, or up to a week in the freezer. Bring them to room temp before assembling if frozen.
Q: How can I keep sandwiches from getting too hard in the freezer?
A: Use a slightly softer ice cream or let the sandwich sit at room temperature for 5–10 minutes before serving. Also, slightly underbaked cookies create a more pleasant bite when frozen.
Q: What if I don’t have peanut butter ice cream?
A: Swap in a compatible flavor like plain vanilla with a swirl of peanut butter, or use chocolate ice cream for a double-chocolate experience.
Q: Healthier option — can I reduce sugar or fat?
A: Yes — use reduced-sugar sweeteners, lower-fat butter substitutes, and a lighter ice cream. Nutrition will change, so recalculate if needed.
Q: How do I avoid messy sandwiches during assembly?
A: Make sure cookies are fully cool and ice cream is just softened (not melted). Work on a cold baking sheet and freeze assembled sandwiches promptly.
Conclusion
These Chocolate Peanut Butter Ice Cream Sandwiches are a delightful blend of nostalgia and indulgence — easy enough for a weeknight treat, yet special enough for gatherings. Try the recipe, personalize it with one of the creative twists above, and share your results with friends and family.
For more inspiration on peanut butter ice cream sandwiches, see Hummingbird Thyme’s peanut butter ice cream sandwich recipe, and for another take on this classic, check out The Boy Who Bakes’ peanut butter ice cream sandwiches.
If you enjoyed this recipe, don’t forget to share photos and tips — I love hearing how readers make it their own. And if you’re curious about other chocolate-peanut butter combos, try my take on the chocolate peanut butter quick bread recipe for more ideas.
Print
Chocolate Peanut Butter Ice Cream Sandwiches
- Total Time: 90 minutes
- Yield: 8 sandwiches 1x
- Diet: Vegetarian
Description
Indulge in these decadent chocolate peanut butter ice cream sandwiches made with fudgy cookies and creamy ice cream, perfect for summer gatherings and cozy nights.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1 pint peanut butter chocolate ice cream
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in chocolate chips gently.
- Use a cookie scoop to portion dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until cookies are set but soft in the center.
- Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Soften the peanut butter chocolate ice cream until scoopable.
- Scoop approximately 1/4 cup of ice cream onto the flat side of one cookie, press with another cookie to form a sandwich.
- Place sandwiches on a baking sheet and freeze for at least 1 hour before serving.
Notes
For extra peanut flavor, fold in creamy peanut butter into the ice cream. Make cookies ahead of time and freeze for easy entertaining.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 465
- Sugar: 28g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
