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Recipe

Chocolate Dipped Peanut Butter Ice Cream Sandwiches

  • Yield: 2 dozen cookies

Ingredients

  • FOR THE COOKIES:
  • 1 stick of butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1/2 cup peanut butter
  • 1 egg
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup finely chopped roasted peanuts
  • FOR THE ICE CREAM:
  • 1 cup granulated sugar
  • 1 cup smooth peanut butter
  • 1 quart of heavy cream
  • 8 egg yolks
  • TO FINISH:
  • 6 ounces semi-sweet chocolate, melted

Directions

  • For the cookies: Preheat the oven to 375ºF.
  • Using an electric mixer, combine the butter and the sugars. Beat until smooth. Add the peanut butter and continue to beat until smooth. Add the egg and mix well. Add the flour, baking powder, baking soda, salt, vanilla and peanuts. Mix well. Shape the dough into 2-inch balls. Place on a parchment lined baking sheet, 2 inches apart. Using the tines of a fork, flatten the balls making a criss-cross pattern. Bake until lightly browned, about 8 to 10 minutes. Remove from the oven and cool completely.
  • For the ice cream: In a saucepan over medium heat, add the sugar, peanut butter and cream, whisk well. Bring the liquid to a gentle boil. Whisk the egg yolks together. Whisk 1 cup of the hot cream into the egg yolks. Mix thoroughly. In a steady stream, slowly add the egg mixture into the hot cream. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Strain the mixture. Add the mixture to an electric ice cream maker.Process according to manufacturer's directions.
  • Yield: 1 quart
  • To finish: Place a scoop of the ice cream in between two cookies and place on a parchment lined baking sheet. Freeze until firm. Dip half of each sandwich into the melted chocolate. Place back on the baking sheet and freeze until firm. Remove and serve.
  • Yield: 12 servings