Food: Peanut butter and strawberry ice cream sandwich

 
Peanut butter and strawberry ice cream sandwich
Peanut butter and strawberry ice cream sandwich

So last week I told you about  my memories of homemade strawberry ice cream and peanut butter cookies.  I shared my strawberry ice cream recipe - so here is the icing on the cake - the cookies. And with the cookies comes the peanut butter and strawberry ice cream sandwich.

A crispy, slightly salty, buttery, cookie sandwich, filled with proper strawberry ice cream - the perfect summer treat. Note the 'treat' these are certainly not low in calories or sugar. The cookies keep in an air tight box for over a week and the ice cream will keep several months in the freezer.

If you don't like peanuts then try a chocolate chip cookie instead - but I love the slight saltiness of these with the sweet ice cream.

Peanut butter and strawberry ice cream sandwich
Peanut butter and strawberry ice cream sandwich

To make your own you will need:

110g butter 3/4 cup smooth peanut butter (I don't see why you couldn't use crunchy though if that's all you have) 1/2 cup caster sugar 1/2 cup dark brown sugar (pack it in well) 1 large egg 1/2 teaspoon vanilla extract 1 cup plain flour 3/4 teaspoon baking powder

Makes 24 cookies

Ice cream to serve.

Method

Preheat your oven 175c and line two large baking sheets with baking paper. When I say large I mean the size of the ones that come in your oven.

Cream together the butter, peanut butter and sugars until light and fluffy (this mixture tastes a-mazing - I may have eaten a bit too much of it and ended up feeling a tiny bit nauseous). Add the egg and vanilla and beat until combined.

Peanut butter and strawberry ice cream sandwich
Peanut butter and strawberry ice cream sandwich

Sift the flour and baking powder together and add to the butter mixture, mix until just combined, don't beat the hell out of it because you'll end up with tough horrid old cookies. Give it an extra mix with a spatula to make sure the flour is all stirred in at the at the bottom of the bowl.

Scoop out heaped teaspoonfuls of the dough and roll into balls. I actually have a cookie scoop, which is basically a small ice cream scoop - you can find a similar one here. It just helps to make all the cookies roughly the same size. It's also great for kids ice creams - you can give them a couple of little scoops and they think they're getting an extra treat (mean aren't I?).

Peanut butter cookies 3 Really Pretty Useful
Peanut butter cookies 3 Really Pretty Useful
Peanut butter and strawberry ice cream sandwich
Peanut butter and strawberry ice cream sandwich

Evenly space the cookies on the baking sheets with a bit of growing room around them. Flatten each dough ball with the back of a fork, dipping the fork in water every few cookies to stop it sticking. Bake for 12-15 minutes until golden. Rotate the baking sheets halfway through the cooking time.

Peanut butter and strawberry ice cream sandwich
Peanut butter and strawberry ice cream sandwich
Peanut butter and strawberry ice cream sandwich
Peanut butter and strawberry ice cream sandwich

The cookies will be very soft when they first come out of the oven but they crisp up as the cool. Leave them on the baking sheets on a wire rack to cool and then store in an air tight container.

Peanut butter and strawberry ice cream sandwich
Peanut butter and strawberry ice cream sandwich

To make an ice cream sandwich squash a scoop of slightly softened strawberry ice cream (full size of course) between two cookies. Then try to eat without getting messy.

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Peanut butter and strawberry ice cream sandwich
Peanut butter and strawberry ice cream sandwich

Peanut butter and strawberry ice cream sandwiches

Ingredients

110g butter 3/4 cup smooth peanut butter (I don't see why you couldn't use crunchy though if that's all you have) 1/2 cup caster sugar 1/2 cup dark brown sugar (pack it in well) 1 large egg 1/2 teaspoon vanilla extract 1 cup plain flour 3/4 teaspoon baking powder

Makes 24 cookies

Ice cream to serve

Method

Preheat your oven 175c and line two large baking sheets with baking paper.

Cream together the butter, peanut butter and sugars until light and fluffy. Add the egg and vanilla and beat until combined.

Sift the flour and baking powder together and add to the butter mixture, mix until just combined. Give it an extra mix with a spatula to make sure the flour is all stirred in at the bottom of the bowl.

Scoop out heaped teaspoonfuls of the dough and roll into balls. I actually have a cookie scoop, which is basically a small ice cream scoop - you can find a similar one here. It just helps to make all the cookies roughly the same size.

Evenly space the cookies on the baking sheet with a bit of growing room around them. Flatten each dough ball with the back of a fork, dipping the fork in water every few cookies to stop it sticking. Bake for 12-15 minutes until golden. Rotate the baking sheets halfway through the cooking time.

The cookies will be very soft when they first come out of the oven but they crisp up as the cool. Leave them on the baking sheets on a wire rack to cool and then store in an air tight container.

To make an ice cream sandwich squash a scoop of slightly softened strawberry ice cream (full size of course) between two cookies. Then try to eat without getting messy.