Peanut Butter Cookies & Strawberry Ice Cream

PB&J ice cream sandwiches

Endless Summer: 54 quick and creative
ice cream and dessert recipes

Ice cream is one of America’s favorite treats and peanut butter is a steadfast pantry staple. To celebrate the publication of my new cookbook, Endless Summer: 54 quick and creative ice cream and dessert recipes, I’m publishing my recipes for peanut butter cookies and strawberry ice cream. Make some PB&J ice cream sandwiches!

 

The story behind Endless Summer is an interesting one. The Monday before Christmas (2013) I got a call from my client at Zoku LLC. They had a new product, individual ice cream makers, and wanted to know if I’d like to write an ice cream book to accompany this new venture. Having worked with them before, I knew they operate on a tight deadline and this one was particularly challenging.

Ice Cream Recipe Book

Write a book in six weeks! Endless Summer is available exclusively at Williams-Sonoma stores and online. The book is sold separately from the Zoku Ice Cream Maker and is also written for traditional ice cream machines. There are 54 recipes for ice cream, gelato, sorbet, granita and some dairy-free frozen desserts and recipes for sauces, apple pie, profiteroles, ice cream cones and more. I am particularly pleased with, well all of them J, but a couple of favorites are the Pumpkin Pie, White Chocolate & Fudge Swirl and Coconut Milk, Lemongrass, Ginger & Jalapeño (one of the dairy-free desserts). With Zoku’s permission, I’m reprinting the strawberry ice cream recipe here and providing a peanut butter cookie recipe for PBJ ice cream sandwiches. Check out Zoku’s website to see all their fun individual appliances, such as the Quick Pop Maker and the Slush and Shake Maker. Great recipe books for these, too!

Peanut Butter Cookies and Strawberry Ice Cream

Strawberry Ice Cream

Strawberry ice cream from the ice cream machine.

Just made strawberry ice cream.

 

Tip: To maximize the strawberry flavor, cut large strawberries in quarters and small one in half to get a full measure.

1 1/2 cups rinsed and hulled fresh strawberries
1/2 cup granulated sugar
2 tablespoons freshly squeezed lime juice
1 teaspoon vanilla extract
1/4 teaspoon Kosher salt
1 1/4 cup heavy cream
1 1/4 cup milk

One and one-half cups strawberries cut into pieces to maximize flavor.

One and one-half cups strawberries cut into pieces to maximize flavor.

 

Puree the strawberries, sugar, lime juice, vanilla and salt in a blender or food processor. Add the cream and milk and pulse to combine. Chill ice cream mixture and stir well before using.

Strawberry ice cream base.

Strawberry ice cream base.

 

Follow the instructions included with your ice cream maker for churning and freezing.

Peanut Butter Cookies

The small cookies are about two inches wide and the large cookies about four inches wide. To assemble the ice cream sandwiches, use a medium (1/4 cup or 4 ounce) ice cream scoop for the large cookie and a small (1/8 cup or 2 ounce) scoop for the small cookie. Put the scoop on the bottom side of the first cookie, top with the bottom side of another and gently press to spread the ice cream to the edges.

If using the crushed peanuts, roll the side of the cookie through the crushed peanuts laid out on a piece of wax paper. To mix it up a little, use mini chocolate morsels, a combination of crushed peanuts and mini chocolate morsels or sprinkles instead of crushed peanuts.

Scoop with a spoon and quickly roll into a ball.

Scoop with a spoon and quickly roll into a ball.

 

Scoop cookie dough with a spoon and roll into 2-inch balls for large cookies or 1-inch balls for small cookies. Place about 2 inches apart on the cookie sheet. Put a spoonful of flour on a piece of wax paper and dip in a fork, tapping off the excess, each time before pressing gently on the cookie ball to flatten half way; turn cookie sheet 180º and press again to create a crisscross pattern.

Flattening the cookies with a fork in a crisscross pattern.

Flattening the cookies with a fork in a crisscross pattern.

 

Large Cookies

Bake in preheated 350ºF oven for 24 minutes, or until golden brown on the edges. Let the cookie sheet sit two minutes on a cooling rack, then transfer to a cooling rack.

Cookies just out of the oven.

Cookies just out of the oven.

 

Small Cookies

Bake in preheated 350ºF oven for 16 minutes, or until golden brown on the edges. Let the cookie sheet sit two minutes on a cooling rack, then transfer to a cooling rack. Store in an airtight container.

Strawberry Ice Cream
Prep time: 
Total time: 
Makes: 1 quart
 
Tip: To maximize the strawberry flavor, cut large strawberries in quarters and small one in half to get a full measure.
Ingredients
  • 1½ cups rinsed and hulled fresh strawberries
  • ½ cup granulated sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon Kosher salt
  • 1¼ cup heavy cream
  • 1¼ cup milk
Method
  1. Puree the strawberries, sugar, lime juice, vanilla and salt in a blender or food processor. Add the cream and milk and pulse to combine. Transfer to a storage container and refrigerate for at least five hours or overnight. Stir well before using.

 
Peanut Butter Cookies
Makes: ~30 mini cookies or 16 large cookies
 
Ingredients
  • 2 sticks (8 ounces) unsalted butter
  • ⅔ cup (4.4 ounces) granulated sugar
  • ⅔ cup (4 ounces) brown sugar
  • 2 large eggs
  • 1 cup (9 ounces) salted natural peanut butter (creamy or chunky)
  • 1 teaspoon vanilla extract
  • 3 cups (14 ounces) unbleached all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • Garnish: crushed peanuts (optional)
Method
  1. Set up:
  2. Preheat the oven to 350ºF
  3. Lightly grease a large cookie sheet or line with parchment paper
  4. Beat the butter in a medium-size mixing bowl with the paddle attachment until smooth. Add the sugars and beat, scraping the sides and beater as needed, until light and fluffy. Add the eggs and beat, scraping the sides and beater as needed, until combined. Add the peanut butter and vanilla and beat until combined.
  5. Add the flour, baking powder and salt and beat on low until the dry ingredients are moist, scraping the sides and beater as needed. Beat one last time, on medium high until smooth, about 10 seconds.
  6. Scoop cookie dough with a spoon and roll into 2-inch balls for large cookies or 1-inch balls for small cookies. Place about 2 inches apart on the cookie sheet. Put a spoonful of flour on a piece of wax paper and dip in a fork, tapping off the excess, each time before pressing gently on the cookie ball to flatten half way; turn cookie sheet 180º and press again to create a crisscross pattern.
  7. Large Cookies:
  8. Bake in preheated 350ºF oven for 24 minutes, or until golden brown on the edges. Let the cookie sheet sit two minutes on a cooling rack, then transfer to a cooling rack.
  9. Small Cookies:
  10. Bake in preheated 350ºF oven for 16 minutes, or until golden brown on the edges. Let the cookie sheet sit two minutes on a cooling rack, then transfer to a cooling rack. Store in an airtight container.

3 comments on “Peanut Butter Cookies & Strawberry Ice Cream

  1. Shelley on

    Hi– I’ve just bought the zoku ice cream maker (Individual size), and was looking around the web to see what people do with it… i saw the book here, and the strawberry recipe, but I only see the peanut butter cookie recipe… Did you have the strawberry ice cream recipe up at some point? I can’t seem to find any portions listed here. Thank you! I’m looking forward to trying this new gadget!

    Reply
    • Trish Lobenfeld on

      Hi Shelley,

      Thanks for bringing that to my attention. We revamped the website and some pages need tweaking. I’ve reinserted the strawberry ice cream recipe. Also check out the appliance website: http://www.zokuhome.com. Enjoy your new ice cream maker!

      Reply

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