Source: Recipe courtesy of Häagen-Dazs
Ice cream sandwiches are a fun way to deconstruct dessert flavors into a new format. These start with simple, house-made sugar cookies. Nestled between them is chocolate ice cream dressed up with crunchy peanut butter. Fruit preserves, dark or white chocolate chips, or other small candies could be substituted for the peanut butter. And just about any flavor ice cream can be used.
3 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter
1 cup sugar
1 egg, beaten
1 tbsp. milk
Smooth or crunchy peanut butter
About 2 qt. chocolate ice cream
- Sift together flour, baking powder and salt. In electric mixer, blend butter and sugar; blend in egg and milk. Reduce mixer speed; slowly incorporate flour mixture. Divide dough in half; wrap in waxed paper and chill at least 2 hr.
- Sprinkle work surface and rolling pin with confectioners’ sugar. Roll 1 portion dough to 1/4-in. thickness. Cut with 3-in. round cookie cutter; place cookies 1 in. apart on parchment-lined sheet pan. Repeat rolling and cutting with remaining dough.
- Bake in 375°F oven 7 to 9 min. or until cookies are golden around the edges and firm to the touch. Cool on sheet pan 2 min.; transfer to wire rack to cool completely.
- To make ice cream sandwiches: Spread bottom side of each cookie with 1 1/2 tbsp. peanut butter. Place 6-oz. scoop of ice cream on peanut buttered-side of one cookie; top with a second cookie and press gently to form a sandwich. Serve immediately or wrap and freeze.