These Peanut Butter Ice Cream Sandwiches are heaven in a bite. The sweet peanut butter and the salty and crunchy cracker are meant to be together.
As promised, I made something super special with the peanut butter ice cream from yesterday. I have named these peanut butter ice cream sandwiches my official summertime treat. Well, until I come up with something better…
So you know how people say you shouldn’t go grocery shopping hungry? I tend to stick to that motto, however on this particular errand-filled day, I went to the market on an empty stomach.
And when you go to the market on an empty stomach… well, bad things are bound to happen. Instead of shopping around the perimeter of the store (where all the good-for-you food is at: fruits, vegetables, dairy), my stomach took me to the snack aisle.
To my left I see potato chips and think, oh its been too long since I’ve had that. [Grabs a bag and sets in the shopping basket.]
Cereal section? Hi, Cinnamon Toast Crunch, it has been ages since I’ve had you for breakfast. [Immediately grabs a box and it ends up in the shopping basket.]
And just as I was about to leave that aisle, to my right I see that Ritz crackers are on sale. What? A giant box is the same price as the small box? Okay in my basket it goes.
I really just needed milk, a head of lettuce, and chicken broth but I ended up with a whole lot of other stuff. Have I learned my lesson? Nope. Because of that hunger induced grocery trip, I came up with these little peanut butter ice cream sandwiches.
Growing up, peanut butter Ritz bits was one of my favorite afternoon snacks. The sweet and creamy peanut butter with the salty and crunchy cracker was a parade in my mouth.
As I was putting away all the groceries, it hit me. I could make peanut butter Ritz better with peanut butter ice cream!
These ice cream sandwiches are super simple to make. If you don’t have the time to make peanut butter ice cream, any store-bought ice cream will do. Plus, there are all sorts of peanut butter ice cream variations out there- peanut butter swirl, chocolate peanut butter, Reese’s peanut butter ice cream.
Let the ice cream sit out for 5 minutes or so to soften before scooping. Hard ice cream is difficult to scoop, plus hard ice cream causes broken sandwiches when you try to press the two crackers together.
While you can totally use a tablespoon to scoop the ice cream, I used this handy little ice cream scooper to get the perfect size. (It’s a size 40. Ever wonder what the sizes of scoops mean? It refers to how many scoops it will take to fill a quart. Interesting, huh? That’s a little culinary school knowledge.)
Ritz crackers are the perfect compliment to the ice cream. The salty and crunchy cracker just makes the ice cream taste creamier, richer, and sweeter.
While you could stop at this point and enjoy the ice cream sandwiches as is, there is one more crucial step that makes a world of a difference.
You have to dip the ice cream sandwich into a bowl of melted dark chocolate. I can’t imagine a more perfect treat!
Peanut Butter Ice Cream Sandwiches
Ritz crackers are the perfect compliment any ice cream. The salty and crunchy cracker just makes the ice cream taste creamier, richer, and sweeter. Add in a little melted chocolate and you have heaven in a bite!
Yield: makes 24 mini sandwiches
- 48 Ritz Crackers
- 5 oz dark chocolate, melted
- Peanut Butter Ice Cream
Peanut Butter Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup + 1 Tablespoon granulated sugar
- 6 large egg yolks
- 3 Tablespoon creamy peanut butter (no sugar added)*
- pinch of fine sea salt
Arrange 24 crackers on a parchment line baking sheet. Using a small cookie scoop place a mound of peanut butter ice cream on each cracker. Top with remaining crackers and gently press together.
Cover with plastic wrap and freeze for at least 15 minutes. While ice cream sandwiches are setting up, melt chocolate. Melt chocolate over a bain-marie (double boiler) or at half-power 20 second intervals in the microwave.
Remove ice cream sandwiches from freezer. Dip sandwich half way into melted chocolate. Let any excess chocolate run off and then place ice cream sandwich back on parchment line baking sheet. Continue with remaining ice cream sandwiches. If dipping chocolate cools too fast and starts to thicken, reheat to loosen.
Freeze chocolate dipped peanut butter ice cream sandwiches for at least 15 minutes before serving. Keep sandwiches stored in an airtight container or wrap individually in plastic wrap.
Peanut Butter Ice Cream:
In a medium sauce pot, combine heavy cream, milk and 1 tablespoon sugar to a boil. Remove from heat.
In a large bowl, whisk together remaining 1/2 cup sugar and egg yolks. Temper hot milk into sugar yolk mixture. Slowly add hot milk about 1/4 cup at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the pot.
Place pot over medium-low heat. Stir until mixture reaches nappé consistency, or 180 degrees F on a kitchen thermometer. Let mixture sit at 180-185 degrees for 5 minutes to pasteurize egg yolks. Add peanut butter and salt. Stir to combine until peanut butter has dissolved. Let sit for 5-10 minutes and allow to cool slightly.
Strain mixture and transfer to an airtight container. Let mature in the fridge overnight.
Freeze peanut butter mixture in ice cream maker according to your unit's instructions.** Once the volume has increased by half and reached a soft serve consistency, transfer mixture into an airtight container and let harden in the freezer for at least 30 minutes before serving.
* I used natural peanut butter made without sugar. If you are using a sweetened peanut butter, I would suggest decreasing the amount of sugar to 1/4 cup.
**In my ice cream maker, it takes about 20 minutes to get to soft-serve consistency.