Ice cream sandwich with sliced peanut butter shortbread cookies
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Quantity: 12 sandwich cookies
Complexity: easily
Quantity: 12 sandwich cookies
For this dessert, you can use any ice cream you like, or several types if you're hosting. A scoop of ice cream is sandwiched between two peanut butter shortbread cookies. These cookies are crisp, crumbly, and melt-in-your-mouth perfect for ice cream, and their peanut flavor is sure to delight. You can bake the cookies ahead of time and assemble the sandwiches just before serving. The ice cream should be slightly softened to prevent the shortbread cookies from cracking when sandwiched. If you don't plan to serve right away or are making the dessert in advance, you can freeze the sandwiches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup premium flour
- 1/4 tsp baking powder
- 1/8 tsp fine salt
- 70 g unsalted butter, softened
- 1/3 cup creamy peanut butter
- 1/3 cup firmly packed light brown sugar
- 24 peanut halves
- 1 liter of your favorite ice cream, slightly softened
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Cooking the dish according to the recipe:
- In a medium bowl, combine flour, baking soda and salt.
- In another medium bowl, combine the butter, peanut butter, and brown sugar. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and knead into a dough. Form the dough into a log and place it on a 18-inch piece of plastic wrap.
- Using your hands, form the dough into a log about 7 inches long and 2 inches in diameter. Wrap the dough in plastic wrap. Twist both ends like a candy bar and tighten both ends to ensure the dough is tightly wrapped (your log may shrink to 6 inches long, but that's okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
- When the cookies are ready to bake, preheat the oven to 350°F (175°C) and position two racks on the middle shelf. Line two baking sheets with parchment paper. Remove the plastic wrap from the dough and, using a sharp knife, cut the log into 0.3cm-thick round slices. Place the slices on the baking sheets, spacing them about 1 inch (2.5cm) apart, with about 12 cookies per baking sheet. Press a peanut half into the center of each cookie. If the dough is still very cold, it may crack slightly around the peanut. Simply press it with your finger.
- Bake the cookies until the edges are deep golden brown, 10-12 minutes. Halfway through baking, rotate the baking sheets, also rotating them. Cool the cookies slightly on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Sandwich two cooled cookies with a scoop of your favorite ice cream to make sandwiches.
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