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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!
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Chocolate-Dipped Coconut Peanut Butter Ice Cream Sandwiches

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!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 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!