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PB-Chocolate Ice Cream Sandwiches
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Prep Time:
25 minutes
Total Time:
4 hours
Indulgent chocolate ice cream between soft, cake mix cookies with a peanut butter twist - a decadent dessert.
Ingredients:
  • 3 cups chocolate ice cream, softened
  • 1 1/2 cups from 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 pouch Betty Crocker™ peanut butter cookie mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1 cup Reese's peanut butter cups miniatures (from 8-oz bag), finely chopped
Instructions:
  • Prepare an 8-inch square pan lined with plastic wrap. Evenly spread the ice cream in the pan. Place in the freezer and chill until solid, approximately 2 hours.
  • Preheat the oven to 375°F. In a small bowl, set aside 1/2 cup of the dry cake mix. In a medium bowl, mix together the remaining 1 cup of cake mix, cookie mix, butter, and egg until a soft dough forms. Roll the dough into 24 (1 1/2-inch) balls, coat them evenly by rolling in the reserved cake mix. Then, place the balls 2 inches apart on an ungreased cookie sheet.
  • Bake for 8 to 10 minutes until just set. Let cool for 1 minute, then transfer from the cookie sheet to a cooling rack. Cool completely.
  • Turn the ice cream onto a sizable plate or cutting board, remove the plastic wrap, and cut out 12 rounds using a 2-inch round biscuit cutter. Make sandwiches by placing one ice cream round on the bottom of one cookie, then topping it with another cookie (bottom side down) and lightly pressing them together. Finish by rolling the edges of the cookies in chopped peanut butter cup candies. Freeze for 1 hour.

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