No Churn Peanut Butter & Chocolate Ice Cream Sandwiches
These Ice Cream Sandwiches are irresistible — and easy! No-Churn chocolate ice cream requires nothing but a mixer, and peanut butter cookies are among the simplest (and tastiest!) to make. Together, they're a match made in heaven. Just plan well ahead, and you'll have a sweet treat to rock any summer party!
If you want to mix in an ingredient (e.g., chopped peanut butter cups), freeze ice cream until thick and creamy (like soft-serve), about 2 hours, then swirl in any desired mix-ins with a spoon, cover, and freeze 3 hours more.
Preheat oven to 350°. Line baking sheets with parchment and place a 9×5-inch metal loaf pan in the freezer.
Whisk together flour, baking soda, and 1 tsp. salt.
Cream peanut butter, brown sugar, granulated sugar, shortening, and butter with a mixer until light and fluffy, 3 minutes.
Beat in eggs and vanilla. Stir in flour mixture.
Drop dough by #30 scoop (about 2 Tbsp.) onto prepared baking sheets spaced 2 inches apart. Flatten cookies with a fork in a crisscross pattern.
Heat chocolate in a bowl set over a pan of simmering water until melted. Off heat, stir in sweetened condensed milk, cocoa, vanilla, and ⅛ tsp. salt.
Whip cream with a mixer on medium-high speed until firm peaks form, about 3 minutes. Fold about 1 cup whipped cream into chocolate mixture until combined. Fold chocolate mixture into remaining whipped cream until well blended; pour into chilled loaf pan. Freeze ice cream, covered, until solid and scoopable, about 5 hours.
Scoop ice cream with a #20 scoop (about 3 Tbsp.) onto flat side of one cookie. Place flat side of a second cookie on top of ice cream and press until ice cream meets edges of cookie; wrap in plastic wrap and freeze, at least 4 hours. Repeat scooping and pressing with remaining ice cream and cookies.
% Daily Value*
Total Fat 33g 50%
Saturated Fat 13g 65%
Cholesterol 63mg 21%
Sodium 388mg 16%
Carbs 55g 18%
*Percent Daily Values are based on a 2,000 calorie diet.