Tag: Ice cream sandwiches

Peanut Butter Cookies

PB&J ice cream sandwiches

Peanut butter cookies are a classic, popular with both children and adults. It’s also a cookie that just screams for a cold glass of milk.

Use my recipe for strawberry ice cream to make PB&J ice cream sandwiches! Scoop 4 ounces of ice cream onto the back of a cookie and gently press down with another cookie on top.

I like to use natural peanut butter, creamy or crunchy. It doesn’t have the added sugar and oil, retaining more of its natural flavor. Natural peanut butter comes separated, the oil on top and the solids on the bottom. It’s not an easy task to mix it together in the jar, so I scrape it into a food processor and in seconds, it’s completely blended.

This peanut butter cookie recipe is quick and easy to make. Preheat the oven to 350 degrees F and line a couple of baking pans, such as this 13-inch by 18-inch half sheet pan with parchment or a silpat mat.

Beat the butter in a mixer on high until fluffy. Add the white and brown sugars and beat until incorporated, stopping to scrape the sides two or three times.

It’s important the sugar become embedded in the butter, which melts in the oven and the steam acts as a leavening agent. The baking powder is a leavening agent, but the cookie is dense and the sugar has more of an impact.

Add the eggs and beat, scraping the sides several times, until well blended. Add the peanut butter and vanilla, beat to combine.

Finally, add the flour and baking powder. Start at a low speed to prevent the flower from spraying all over. Scrape the sides a few times. Once the batter looks blended, scrape the sides one more time and then beat on high for 15 seconds to smooth out the batter.

I like to use a small, 2 ounce or 2 tablespoon, ice cream scoop to form the cookies. It makes the cookies uniform in size. Place each scoop about 2 inches apart on the baking sheet. Recipe makes about 30 two-inch in diameter cookies.

PB&J ice cream sandwiches

Place a spoonful of all-purpose flour in a small bowl or on a small piece of wax paper.

PB&J ice cream sandwiches

Dip a dinner fork in to the flour, shake to eliminate any excess flour or your cookie looks like this!

PB&J ice cream sandwiches

Gently press down on the cookie to impress the fork tines. Be sure to dip the fork into the flour every couple of cookies to prevent sticking.

Turn the baking sheet 90 degrees and press with the fork again to create the traditional crisscross marks on the cookies.

PB&J ice cream sandwiches

Bake in the preheated oven for 20 minutes. Cool and store in an airtight container.

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Peanut Butter Cookies

PB&J ice cream sandwiches

Peanut butter cookies are a classic, popular with both children and adults. It’s also a cookie that just screams for a cold glass of milk.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 30 two-inch cookies
  • Category: Cookies
  • Method: Baking

Ingredients

1 cup (2 sticks) unsalted butter
2/3 cup granulated sugar
2/3 cup brown sugar
1 teaspoon Kosher salt
2 large eggs
1 cup salted natural peanut butter (creamy or chunky)
1 teaspoon vanilla extract
2 1/2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons baking powder

Instructions

Preheat the oven to 350 degrees F and line a couple of baking pans, such as this 13-inch by 18-inch half sheet pan with parchment or a silpat mat.

Beat the butter in a mixer on high until fluffy. Add the white and brown sugars and beat until incorporated, stopping to scrape the sides two or three times.

It’s important the sugar become embedded in the butter, which melts in the oven and the steam acts as a leavening agent. The baking powder is a leavening agent, but the cookie is dense and the sugar has more of an impact.

Add the eggs and beat, scraping the sides several times, until well blended.

Add the peanut butter and vanilla, beat to combine.

Finally, add the flour and baking powder. Start at a low speed to prevent the flower from spraying all over. Scrape the sides a few times. Once the batter looks blended, scrape the sides one more time and then beat on high for 15 seconds to smooth out the batter.

I like to use a small, 2 ounce or 2 tablespoon, ice cream scoop to form the cookies. It makes the cookies uniform in size. Place each scoop about 2 inches apart on the baking sheet. Recipe makes about 30 two-inch in diameter cookies.

Place a spoonful of all-purpose flour in a small bowl or on a small piece of wax paper. Dip a dinner fork in to the flour, shake to eliminate any excess flour or your cookie looks like this!

Gently press down on the cookie to impress the fork tines. Be sure to dip the fork into the flour every couple of cookies to prevent sticking.

Turn the baking sheet 90 degrees and press with the fork again to create the traditional crisscross marks on the cookies.

Bake in the preheated oven for 20 minutes. Cool and store in an airtight container.

Notes

Use my recipe for strawberry ice cream to make PB&J ice cream sandwiches! Scoop 4 ounces of ice cream onto the back of a cookie and gently press down with another cookie on top.

 

 

 

Coconut Milk Ice Cream

Coconut Milk Ice Cream

I recently had a coconut milk ice cream and I’ll be darned if I can remember where, but I really liked it and fortunately the idea stayed with me.

Use half and half for a slightly lighter version, it reminds me of ice milk in texture. Chop any kind of nuts to garnish the ice cream for crunch; pop them in a bag and gently crush with a meat mallet or the bottom of a heavy-bottomed pan. I chose candy-coated almonds for a little color as well as crunch; other options include chocolate-covered almonds or spiced nuts.

Tip: Set your freezer temperature to 4ºF for ice cream that is easy to scoop.

Coconut Milk Ice Cream

 

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Coconut Milk Ice Cream

Coconut Milk Ice Cream

Jazz up this coconut milk ice cream with some crushed nuts for color and crunch.

  • Author: Trish Lobenfeld
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 1 quart
  • Category: Ice Cream

Ingredients

  • 1 1/2 cups half and half or cream
  • 1 can (15 ounces) coconut milk
  • 2/3 cup granulated sugar
  • 1 tablespoon coconut extract
  • 1/4 teaspoon Kosher salt
  • 3/4 cup sweetened coconut flakes

Instructions

  1. Whisk together the half and half, coconut milk, sugar, coconut extract and salt in a medium-size bowl until sugar is dissolved, about three minutes.
  2. Chill for at least one hour.
  3. Follow the instructions for your ice cream maker. About halfway through the churning, add the coconut flakes and continue churning as directed.
  4. Freeze.

Notes

Use the half and half for a slightly lighter version, it reminds me of ice milk in texture.

Tip: Set your freezer temperature to 4ºF for ice cream that is easy to scoop.

Strawberry Ice Cream

PB&J ice cream sandwiches

Ice cream is one of America’s favorite treats and strawberry ice cream is a classic. To celebrate the publication of my cookbook, Endless Summer: 54 quick and creative ice cream and dessert recipes, I’m publishing my recipe for strawberry ice cream.

Here’s the story behind Endless Summer. 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. Write the book in six weeks!

Ice Cream Recipe Book

Endless Summer is available  at Williams-Sonoma stores and online, as well as amazon.com and other venues. The book is sold separately from the Zoku Ice Cream Maker and works for traditional ice cream machines. There are 54 recipes for ice cream, gelato, sorbet, granita and some dairy-free frozen desserts as well as recipes for sauces, apple pie, profiteroles, ice cream cones and more. I am particularly pleased with, well all of them, 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, here is the recipe for strawberry ice cream.

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!

Strawberry ice cream from the ice cream machine.

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.

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

PB&J ice cream sandwiches

Get our recipe for peanut butter cookies and make PB&J ice cream sandwiches!

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Strawberry Ice Cream

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

  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 1 quart

Ingredients

  • 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

Instructions

  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.

Notes

To make the PB&J ice cream sandwiches, take one cookie and place 4 ounces/1/4 cup ice cream on the backside of the cookie and cover with another cookie and gently press.