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Toasted Marshmallow Peanut Butter Ice Cream Sandwiches
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Prep Time:
45 minutes
Total Time:
8 hours
Indulgent peanut butter ice cream sandwiched between soft peanut butter cookies.
Ingredients:
  • 1 package (14 oz) Immaculate Baking Co.™ gluten free peanut butter cookie dough
  • 7 ounces (about three-quarters of 10 oz bag) marshmallows
  • 1 cup natural creamy no-stir peanut butter
  • 3/4 cup granulated sugar
  • 2 3/4 cups half and half
  • 1/2 teaspoon vanilla
Instructions:
  • 1. Preheat your oven to 325°F. 2. Take the cookies out of the package and place them 2 inches apart on an ungreased baking sheet. 3. Bake for 16 to 18 minutes until they turn golden brown. 4. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.
  • Preheat broiler. Line a cookie sheet with parchment paper and place marshmallows in a single layer. Broil 5 to 6 inches from the flame, rotating as needed until marshmallows are evenly toasted.
  • In a blender, combine toasted marshmallows, peanut butter, sugar, salt, half and half, and vanilla. Blend on high for 1 minute until smooth. Transfer the mixture to an airtight container, seal it, and chill in the refrigerator for 3 hours until cold.
  • Pour the cold mixture into the ice cream maker and churn following the manufacturer's instructions. Once churned, transfer the mixture into an airtight container, seal it, and freeze for 3 hours until it becomes firm.
  • Place generous scoops of firm ice cream on the bottom side of 6 cookies. Top with the remaining 6 cookies to create sandwiches. Swiftly wrap each sandwich tightly in plastic wrap and freeze for 1 hour.

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