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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

Author Maryanne Cabrera


  • 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


  1. 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.

  2.  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.

  3. 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.

  4. 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:

  1. In a medium sauce pot, combine heavy cream, milk and 1 tablespoon sugar to a boil.  Remove from heat.

  2. 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.

  3. 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.

  4. Strain mixture and transfer to an airtight container. Let mature in the fridge overnight.

  5. 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.

Recipe Notes

* 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.