Peanutty Ice-cream Sandwiches

Name: Peanutty Ice-cream Sandwiches
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 9
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 177 milliliters firmly packed dark brown sugar; 158 milliliters butter or margarine; 118 milliliters finely chopped dry-roasted peanuts; 237 milliliters coarsely chopped dry-roasted peanuts; 1 large egg, lightly beaten; 59 milliliters all-purpose flour; 118 milliliters chunky peanut butter; 473 milliliters quick-cooking oats, uncooked; 0 teaspoons salt; 1 teaspoon vanilla extract; 710 milliliters vanilla ice cream, softened

This recipe makes 9 servings with 599 calories, 15g of protein, and 40g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. Only Head to the store and pick up chunky peanut butter, egg, vanillan ice cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Melt butter in a Dutch oven over medium heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Remove from heat, and stir in oats and next 7 ingredients.

Ingredients you will need

Oats

Drop oat mixture by tablespoonfuls 3 inches apart onto a parchment paper-lined baking sheet.

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Baking Paper

Baking Sheet

Spread each dollop of cookie batter to form a 3-inch circle.

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Spread

Bake at 350 for 9 to 11 minutes or until edges are golden.

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Oven

Remove from pan, and cool completely on a wire rack.

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Wire Rack

Frying Pan

Swirl peanut butter into softened ice cream. Freeze 30 minutes. Scoop ice cream evenly on flat sides of half of cookies; top with remaining cookies, flat sides down.

Ingredients you will need

Peanut Butter

Ice Cream

Roll sides of sandwiches in coarsely chopped peanuts.

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Peanuts

Roll

Place in plastic or wax paper sandwich bags, and freeze at least 1 hour.

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Wax Paper

Note: Do not substitute a greased baking sheet for parchment paper. Cookies will slide and tear.

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Equipment you will use

Baking Paper

Baking Sheet

Equipment

Ingredients

Servings:

0teaspoons

baking powder 177milliliters

firmly packed dark brown sugar 158milliliters

butter or margarine 118milliliters

finely chopped dry-roasted peanuts 237milliliters

coarsely chopped dry-roasted peanuts 1large

egg, lightly beaten 59milliliters

all-purpose flour 118milliliters

chunky peanut butter 473milliliters

quick-cooking oats, uncooked 0teaspoons

salt 1teaspoon

vanilla extract 710milliliters

vanilla ice cream, softened

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks 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. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.