There might be such a thing as eating too many ice cream sandwiches. But there is no such thing as eating too many toasted marshmallow peanut butter ice cream sandwiches.
I won’t admit to you how many of these things I’ve eaten without blinking in the last few days, but the answer is greater than 1 and less than 100, to narrow it down. The point is, my heart now beats for a sandwich, and it’s a sandwich in the form of ice cream and cookies.
I have exciting news to share, and that news is that I’ve partnered with Immaculate Baking Company to create fun, family-friendly recipes using their products! What I love about Immaculate’s stuff is that they have options for everyone – organic, gluten free, wholesome, etc. Their gluten free peanut butter cookie dough is no exception. I love it because a) it makes JUMBO SIZE peanut butter cookies, which are really just normal-size peanut butter cookies for moi, b) it may be gluten free but you cannot tell at all and c) it’s freaking delicious. So soft, so peanut buttery, so easy to eat the whole batch on one’s own. I MEAN. Moving on.
While I certainly could be satisfied by the cookies alone, I went all in and added a toasted marshmallow peanut butter ice cream and combined them into sandwiches. And let me tell you – best. decision. ever. For peanut butter lovers, for cookie lovers, for ice cream lovers, for sandwich lovers, for ice cream sandwich lovers everywhere, this recipe was made for you. You’re welcome.
Of course, I’ve done all the heavy lifting of testing this recipe for you, ahem, so now your job is just to make it and enjoy it. Thankfully, it’s easy – the cookies are place-and-bake and the ice cream is prepared in a blender. All you have to do is bake the cookies, churn the ice cream and assemble the sandwiches. And eat them, obviously. I can tell you from experience that’s the easiest part.
The hardest part? Not eating all of them at once. Pace yourself. Maybe eat two at a time.
- 1 package (14 oz) Immaculate Baking Co. gluten free peanut butter cookie dough
- 7 ounces (about three-quarters of 10 oz bag) marshmallows
- 1 cup natural creamy no-stir peanut butter
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2¾ cups half and half
- ½ teaspoon vanilla
- Heat oven to 325°F. Remove cookies from package and place 2 inches apart on ungreased cookie sheet. Bake 16 to 18 minutes until golden brown. Cool 2 minutes on cookie sheet, then transfer to cooling rack to cool completely.
- Heat oven broiler. Line cookie sheet with parchment paper. Arrange marshmallows in single layer on cookie sheet. Broil 5 to 6 inches from broiler flame, rotating cookie sheet as needed until marshmallows are evenly toasted.
- To blender, add toasted marshmallows, peanut butter, sugar, salt, half and half and vanilla. Blend on high 1 minute until smooth. Pour mixture into airtight container. Seal and refrigerate 3 hours until thoroughly chilled.
- Pour chilled mixture into ice cream maker. Churn according to manufacturer’s directions. Transfer to airtight container. Seal and freeze 3 hours until firm.
- Scoop 3 to 4 tablespoons firm ice cream onto bottom side of 6 cookies. Top with remaining 6 cookies to form sandwiches. Working quickly, wrap each sandwich tightly in plastic wrap and store in freezer 1 hour.
Disclosure: I received compensation from Immaculate Baking Co. for recipe development purposes. All opinions are my own.