Chocolate-Dipped Peanut Butter Ice Cream Sandwiches are a summertime treat that will get the entire table to say ahhh, all at the same time!
- 32 soft and chewy peanut butter cookies freshly baked and at room temperature)
- 1 ½ quart chocolate ice cream
- 10 ounce unsalted, dried roasted peanuts (roughly chopped)
- 16–20 ounce semi-sweet chocolate (melted and slightly cooled)
Put the room temperature cookies into the freezer for at least 1 hour. Pour chopped peanuts into a large bowl. Place bowl and peanuts in the freezer for at least 10 minutes.
Meanwhile, soften the ice cream by either moving it from the freezer to the refrigerator for 20–30 minutes, or let it stand at room temperature for 10–15 minutes. Once the ice cream has softened somewhat, scrape it in several additions, into the bowl with the chopped peanuts, stirring after each addition until all the ice cream has been added and the peanuts are well distributed. Return the ice cream to the freezer if it begins to get too melted.
When ready to assemble, soften the ice cream slightly once again if necessary.
Lay half the frozen cookies onto a clean counter, topside down. Place a big dollop of ice cream in the center of one cookie. The ice cream should have softened enough that it scoops with very little effort, but is not yet drippy. Next, use the back of the scoop to slightly flatten the ice cream, then place another cookie on top, topside up. Gently and evenly twist and press the top cookie down with the flat palm of your hand to create the sandwich. Use your finger to clean up the edges and redistribute some of the oozing ice cream. Place the finished ice cream sandwich onto a fresh from the freezer baking sheet. Then repeat, repeat, repeat until all the sandwiches are made. Place the sandwiches in the freezer at least 20 minutes before proceeding.
Place the melted chocolate into 4 or 5‑inch bowl to create a deep well of chocolate for dipping. Dip half of each sandwich into the chocolate and quickly move it to a chilled parchment-lined baking sheet, standing it on its side. Hold in place a moment, the chocolate will dribble down creating a stable base. Very cold cookies assists in the quick hardening of the chocolate. Repeat with all the sandwiches. There will be extra chocolate because you need plenty of it in the bowl to effectively dip. Save the extra for another use.
Return the chocolate-dipped sandwiches to the refrigerator at least 20 minutes before serving. You may also freeze them solid, then wrap them individually in parchment.