Coconut peanut butter cookies are the perfect base to these peanut butter ice cream sandwiches that feature a rich chocolate coating and a creamy vanilla ice cream filling.—they’re impossible to resist!
You KNOW it’s summer when the first ice cream dessert of the year hits the blog!!
Wisconsin has not been playing with summer the past few weeks, folks. We’ve been well into the 90s + humidity and ice cream is the overall mood right now.
Inviting cookies to the ice cream party and dipping the whole beaut in chocolate just seemed like a solid move. Thus, chocolate-dipped coconut peanut butter ice cream sandwiches were born.
My freezer is currently PACKED with these as we speak and life really couldn’t get much better than that.
Also, These ice cream sandwiches are nearly impossible to mess up, but would you like to hear how I did anyways with the first batch? ??
Y’all, I left the freezer open. I had literally just finished dipping these babies in chocolate, I was gonna let ’em chill out for a little bit, life was PEACHY.
And I left the freaking freezer door open. And they proceeded to melt into what I can only describe as being an ice cream lake with little cookie islands.
Don’t be like me, guys. Double and triple check to make sure you closed the dang freezer door. ?
Prep for these peanut butter ice cream sandwiches are as follows:
1) Coconut peanut butter cookies. Make the cookie base WAY in advance because we want these to be completely cooled, obviously before stuffing with ice cream.
It’s just a simple peanut butter cookie with a bunch of coconut thrown in the dough for texture. They’re soft, chewy and BOMB by themselves, but let’s take it a step further. >>
2) Ice cream filling. I keep it simple here and just use a high-quality vanilla ice cream because we really want the PB + coconut + chocolate flavors to shine through. Sandwich a few scoops between two cookies and let them freeze until firm.
Please note, you MUST let them have at least 30 minutes in the freezer before proceeding to the chocolate-dipping step. Otherwise you’ll have a melty mess.
3) Chocolate. Nothing fancy here, we’re just melting semisweet chocolate and grabbing some flaky sea salt + flaked coconut for garnish. Make sure you have all these components ready before you start dipping because you’ll need to move fast before the ice cream melts.
And this part does NOT need to be perfect. I typically just dip one half of each ice cream sandwich in the melted chocolate. Garnish with either salt or coconut and stick it back in the freezer.
….AND CLOSE THE FREEZER DOOR. ?
And HEELLO, gorgeous! We’re talking crispy, peanut-buttery cookies with the most insane texture + creamy ice cream filling + rich, crunchy chocolate coating. Literally a flavor/texture DREAM.
And that tower down there is what real summer dreams were MADE of, y’all. >>
Need more frozen treats? Try these ones next time! ♥
Chocolate-Dipped Coconut Peanut Butter Ice Cream Sandwiches
Ingredients
Coconut Peanut Butter Cookies
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1/3 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup flaked sweetened coconut
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Ice Cream Sandwiches
- 1 cup vanilla ice cream
- 6 oz semisweet chocolate
- Flaky sea salt and additional flaked coconut for topping
Instructions
Coconut Peanut Butter Cookies
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- In a large bowl, beat softened butter and sugar until completely creamy. Beat in peanut butter, egg, and vanilla until smooth.
- In a separate bowl, combine flour, coconut, baking soda, and salt. Fold flour mixture into liquid until dough is just combined.
- Scoop dough into 1-in balls and place 2-in apart on prepared baking sheet. Bake cookies at 350F 10-12 minutes until edges are browned. Cool cookies completely on a wire cooling rack.
Ice Cream Sandwiches
- Prepare a baking sheet with parchment paper. Once cookies are cooled completely. Place about 3 tablespoons-worth of a scoop of vanilla ice cream on bottom of half of cookies. Top each with remaining cookies to form a sandwich and place on baking sheet.. Freeze ice cream sandwiches 30-45 minutes until fairly firm.
- Using a double-boiler method over medium heat, melt chocolate. Working quickly, dip half of partially-frozen ice cream sandwiches in melted chocolate and place back on parchment paper baking sheet. Sprinkle each sandwich with flaky sea salt and coconut, again working quickly before the chocolate solidifies.
- Return ice cream sandwiches to freezer and freeze at least 1 more hour. Store ice cream sandwiches in freezer until just before serving. Enjoy!
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