Crumb Scene Investigates: Let’s Scream for Ice Cream Sandwiches

(Last Updated On: July 27, 2015)

It is definitely a HOT HOT Summer, so let’s cool down with some easy hand held treats. I don’t know about you, but I love peanut butter and chocolate together. And, I decided to take my two favorite cookies and put some ice cream in the middle. Trust me it was a really good decision. The great news is you don’t have to use vanilla ice cream with this combination. These cookies would work great with caramel, coffee or chocolate ice cream. Now everybody, scream! and, let’s get into it. We have two recipes to make.

Note 1: If you have a favorite peanut butter cookie recipe, you can use that; but please note that both of these recipes make soft and chewy cookies.

Note 2: I make the full recipes and portion them out as if I am going to bake them and place them on cookies sheets. I then freeze them until hard, and  place in freezer bags. This way, when the mood strikes me, I can quickly fresh bake my cookies without the work. Oh yeah. Wink! You can bake frozen cookies straight out of the freezer at 300F for about 20-30 minutes. I also use unbleached all-purpose flour in my baking. The result is a better quality baked creation.

First – Chocolate Cookies:

2 cups all-purpose flour
½ cup Dutch processed cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 cup Dutch processed powder
1 cup + 2 tbsp granulated sugar
2/3 cup shortening, melted (butter flavored)
1 ¼ stick unsalted butter, melted
4 large eggs
2 teaspoon vanilla extract
2 teaspoons instant coffee or espresso powder
1 ½ cup packed light brown sugar
½ cup granulated sugar.

Cooking Instructions: Preheat oven to 350 degrees.

Sift together the first 4 ingredients – Set aside. Combine the eggs, vanilla and instant espresso – Set aside. Combine cocoa powder, granulated sugar, shortening and butter in a heat proof bowl, microwave to melt the sugar and some cocoa for 30 seconds; about 1-2 minutes total. Stir into bowl with a mixer on low speed and mix to cool the mixture. Once cooled a little, add the egg mixture and combine on low speed. Add the sugars and mix until combined for 1-2 minutes. Add the flour and cocoa mixture to the batter on low speed until combined. The batter needs to rest for 30 minutes in order to thicken. Next – portion out into 2 tablespoon portions; roll into balls and bake for 10-13 minutes on parchment lined cookie sheet. While cookies are hot, use a cup with a large bottom to gently flatten the cookies some. Cool completely on cookie sheet on a rack. Best chocolate cookies ever!

Second – Peanut Butter Cookies:

1 ¼ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ cup unsalted butter
½ cup peanut butter (creamy or crunchy)
½ cup packed dark brown sugar
1 large egg
1 ½ teaspoon vanilla extract
½ cup ground salted dry roasted peanuts (optional-Note 3)

Note 3: I like to take dry roasted peanuts; grind them in a food processor, and add to the batter. It gives the cookies a stronger peanut flavor, but this is totally optional. 

Cooking Instructions: Preheat oven to 350 degrees.

Combine the dry ingredients, and set aside.

Cream the butter and peanut butter together in a mixer bowl until smooth. Add the sugars and mix until smooth. Scrap down the bowl. Add the egg and vanilla until completely combined. Stir in the ground dry roasted peanuts (if used) until completely combined. Portion out into 2 tablespoon portions, then roll into balls and space 2 inches apart on a parchment lined cookie sheet. Bake for 10-13 minutes. Remove from oven. While cookies are still hot, use a cup or jar with large base to gently flatten cookies some. Allow to cool completely on cookie sheet on a rack.

To make Your Ice Cream Sandwiches:

Scoop ice cream of your choice and place between two of your freshly baked cookies that are the same size. Smash together, wrap in wax paper or plastic wrap, and freeze for at least 1 hour or until ready to enjoy. You can also roll your ice cream sandwiches in ground nuts, sprinkles or cookies before wrapping them up and freezing them. Plan ahead and make plenty because they won’t last long.

About Chef Mariea Cobb

I come from a long line of women who share the gift cropped mariea cobbof food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef I am still passionate about the art of good food and the magic of a great dessert. My team and I are bringing Crumb Scene to life in 2015 and hope you will join us.

Mariea Cobb – crumbscene@gmail.com

Crumb Scene Investigates: Let’s Scream for Ice Cream Sandwiches