Extra Peanut Buttery Ice Cream Brownie Sandwiches

I love getting new ideas and suggestions for new ice cream flavors (P.S. saying strawberry ice cream every week with enthusiasm does not make it a new idea, Josh!).  So, Tyler the bf, came up with the idea of peanut butter, chocolate, banana ice cream.  But, since my ice cream sandwiches were so good, I decided to create another sandwich.

First, I started with making brownies.  I love the brownie mix, No Pudge, because they are easy, healthier, and have ingredients that I understand.


Next, I made the peanut butter ice cream.

1 cup full fat milk
1/2 cup heavy cream
2 egg yolks
3/4 cup sugar
1 1/4 cups peanut butter
*if I had had chopped peanuts I would have added them to the ice cream

Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam, but not boil.

Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture whilst whisking continuously.

To prevent the egg from scrambling. Return the mixture to the saucepan and place over low heat, stirring frequently until the custard thinly coats the back of a wooden spoon. Do not allow to boil.
Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature.

Once cooled, cover the mixture and refrigerate, ideally overnight, but  at least for 6 hours, until thoroughly chilled (at least 4 degrees C).

Blend in 3/4 cup of the peanut butter using a stick blender, then pour the mixture into an ice cream machine and churn according to manufacturer’s instructions.

When the churning is complete, put the remaining peanut butter into a heatproof dish and microwave for 20 seconds until warm but not hot. Fold into the ice cream. Use a spoon or spatula to scrape the ice cream into a freezer proof container with a lid. Freeze for at least 2 hours.

The ice cream was super creamy!  The swirls and chunks of peanut butter was amazing.  This recipe does not make very much.  Next time I will double the recipe.  Enjoy!!

Homemade Chocolate Chip Cookie Ice Cream Sandwiches

Summer is fast approaching and that means ice cream sandwich time!  I decided to make a large batch of chocolate chip cookies and vanilla ice cream for sandwiches.  I thought this would be great because they would last through the summer.  As I write this post, there is exactly one sandwich left in the freezer!  Guess I will have to make a couple more batches this summer!

So here we go....

Make a batch of chocolate chip cookies.  I used dark chocolate chips and the recipe on the bag.

Then make a batch of vanilla ice cream.
I was exhausted from making the cookies so I slacked on the ice cream.  I made an egg-less, non-cook recipe.  The ice cream got a little grainy, so I would advise making a more time consuming batch of ice cream.

Make sure everything is nice and chilled.  Lay out pieces of plastic wrap.  Pair cookies with similar size cookies.  Put a nice glob of ice cream in the middle.  Squish cookie on top, wrap and put directly into the freezer.

I also put the wrapped cookies into large freezer bags.

And enjoy while you can because they will not last long!