Ingredients with Measurements:
- 1 cup creamy peanut butter
- 1 cup marshmallow fluff
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 pint vanilla ice cream
- 1/2 cup chopped peanuts (optional)
Special equipment needed:
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
- Ice cream scoop
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together the peanut butter, marshmallow fluff, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the flour mixture to the peanut butter mixture, mixing until just combined.
5. Add the softened butter and mix until the dough comes together.
6. Using an ice cream scoop, scoop out balls of dough and place them on the prepared baking sheet, leaving about 2 inches between each ball.
7. Bake for 10-12 minutes, or until the edges are lightly golden brown. Allow the cookies to cool completely on the baking sheet.
8. Once the cookies are cooled, scoop a generous amount of vanilla ice cream onto the bottom of one cookie. Top with another cookie and press down gently to form a sandwich.
9. If desired, roll the edges of the ice cream sandwich in chopped peanuts.
10. Repeat with the remaining cookies and ice cream.
11. Place the ice cream sandwiches in the freezer for at least 1 hour before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Freezing time: 1 hour
Temperature:
Preheat oven to 350°F
Serving size:
Makes 12 ice cream sandwiches
Nutritional information:
Calories per serving: 460
Total fat: 26g
Saturated fat: 9g
Cholesterol: 55mg
Sodium: 380mg
Total carbohydrate: 50g
Dietary fiber: 2g
Total sugars: 35g
Protein: 10g
Substitutions for ingredients:
- Creamy almond butter can be used instead of peanut butter.
- Chocolate chips or chopped chocolate can be added to the cookie dough.
- Chocolate ice cream can be used instead of vanilla ice cream.
Variations:
- Use different flavors of ice cream, such as chocolate, strawberry, or mint chip.
- Add chopped bacon to the cookie dough for a sweet and savory twist.
- Drizzle melted chocolate over the top of the ice cream sandwiches.
Tips and tricks:
- Make sure the cookies are completely cooled before adding the ice cream, or the ice cream will melt too quickly.
- Use a cookie scoop to ensure that the cookies are all the same size.
- Freeze the cookies before adding the ice cream to make them easier to handle.
- Use a sharp knife to cut the ice cream sandwiches in half for smaller portions.
Storage instructions:
Store the ice cream sandwiches in an airtight container in the freezer for up to 1 week.
Reheating instructions:
The ice cream sandwiches can be reheated in the microwave for 10-15 seconds, or until the ice cream is slightly softened.
Presentation ideas:
Serve the ice cream sandwiches on a platter with a scoop of ice cream and a drizzle of chocolate sauce.
Garnishes:
Chopped peanuts, chocolate chips, or a drizzle of chocolate sauce.
Pairings:
Serve with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Fresh fruit salad or a side of potato chips.
Troubleshooting advice:
- If the cookie dough is too dry, add a tablespoon of milk to help it come together.
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with raw cookie dough.
Food history:
The Fluffernutter sandwich, made with peanut butter and marshmallow fluff, is a classic American treat. This recipe takes that flavor combination to the next level with the addition of ice cream and cookies.
Flavor profiles:
Sweet, creamy, and nutty.
Serving suggestions:
Serve the ice cream sandwiches as a fun and nostalgic dessert for a summer barbecue or picnic.
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Taste: Sweet, Creamy, Nutty, Marshmallowy