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Peanut butter ice-cream sandwiches
Peanut butter ice-cream sandwiches
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Prep Time:
390 minutes
Cook Time:
25 minutes
Total Time:
415 minutes
Irresistible ice cream sandwich dessert with a creamy peanut butter twist.
Ingredients:
  • 4 litres vanilla ice-cream, softened
  • 380g can Top 'n' Fill caramel
  • 60g butter, softened
  • 130.00 gm smooth peanut butter
  • 90.00 gm brown sugar
  • 2.20 gm vanilla extract
  • 1 egg, lightly beaten
  • 187.50 ml plain flour
  • 0.63 gm bicarbonate of soda
  • 250.00 ml granulated nuts (peanuts)
Instructions:
  • Prepare two slice pans by greasing them and lining with baking paper, leaving a 2cm overhang on all sides. In a large bowl, mix half of the ice-cream with half of the caramel. Spread ice-cream mixture into one pan, smoothing the top. Cover with plastic wrap and foil. Repeat the process with the remaining ice-cream and caramel in the other pan. Freeze overnight or until firm.
  • Preheat the oven to 180°C/160°C fan-forced and line 2 large baking trays with baking paper.
  • With an electric mixer, whip butter, peanut butter, sugar, and vanilla until fluffy. Incorporate the egg until mixed. Sift in the flour and bicarbonate of soda, then stir together. Let sit for 15 minutes until it can be shaped into soft balls.
  • Shape dough into 20 balls, flatten each to a 5cm round, place on trays, bake one tray at a time at 350°F for 12 minutes until golden. Let cool on trays for 5 minutes, then transfer to wire rack to cool completely.
  • 1. Take a pan out of the freezer and move the ice-cream to a chopping board. 2. Use a 7.5cm round cutter to cut out 5 rounds of ice-cream. 3. Create ice-cream sandwiches by placing the rounds between biscuits. 4. Put granulated nuts in a small dish. 5. Roll one side of each ice-cream sandwich in the nuts. 6. Repeat the process to make a total of 10 ice-cream sandwiches. 7. Serve and enjoy.

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