Ice Cream Sandwiches with Slice and Bake Peanut Butter Sandies

Name: Ice Cream Sandwiches with Slice and Bake Peanut Butter Sandies
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 24
Cuisine: Global
Ingredients: 0 teaspoons baking soda; 237 milliliters all-purpose flour; 946 milliliters your favorite ice cream, softened slightly; 79 milliliters packed light brown sugar; 12 peanuts, halved; 0 teaspoons fine salt; 79 milliliters smooth peanut butter; 5 Tbsps unsalted butter, softened

This recipe serves 24. One portion of this dish contains approximately 3g of protein, 8g of fat, and a total of 155 calories. If you have baking soda, peanuts, salt, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes about 2 hours and 30 minutes.

Instructions

Whisk together the flour, baking soda and salt in a medium bowl.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Combine the butter, peanut butter and brown sugar in another medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes.

Ingredients you will need

Peanut Butter

Brown Sugar

Butter

Equipment you will use

Hand Mixer

Bowl

Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.

Ingredients you will need

Candy

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper.

Ingredients you will need

Equipment you will use

Baking Paper

Baking Sheet

Oven

Remove the plastic wrap from the dough and use a sharp knife to slice the dough into 1/8-inch-thick rounds.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Knife

Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut in to the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together.

Ingredients you will need

Peanuts

Dough

Equipment you will use

Baking Sheet

Bake the cookies until the edges are very lightly browned, 10 to 12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Cool the cookies slightly on the baking sheets for 5 minutes, and then transfer to a cooling rack and cool completely.

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack

Sandwich the cooled cookies between large scoops of your favorite ice cream.

Ingredients you will need

Ice Cream

Equipment

Ingredients

Servings:

0teaspoons

baking soda 237milliliters

all-purpose flour 946milliliters

your favorite ice cream, softened slightly 79milliliters

packed light brown sugar 12

peanuts, halved 0teaspoons

fine salt 79milliliters

smooth peanut butter 5Tbsps

unsalted butter, softened

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.