Peanut Butter Ice Cream Sandwiches

fast.cook's picture

Sep. 21, 2011

Ingredients

Coffee ice cream/Ice cream brick 1/2 Gallon
All purpose flour 1 1/4 Cup (20 tbs) , sifted
Baking powder 1/2 Teaspoon
Baking soda 3/4 Teaspoon
Salt 1/4 Teaspoon
Butter/1 butter stick or margarine 1/2 cup
Chunk style peanut butter 1/2 Cup (8 tbs)
Granulated sugar 1/2 Cup (8 tbs)
Light brown sugar 1/2 Cup (8 tbs)
Egg 1
Peanuts 1/2 Cup (8 tbs) , chopped

Directions

GETTING READY

1. Preheat oven to 350 Degrees Fahrenheit.

2. Grease the bottom of a 15 1/2X101/2X1 inch jelly-roll pan lightly.

3. Using a sieve, sift together flour, baking powder, soda and salt; keep aside.

MAKING

4. In a large bowl, beat butter with peanut butter using a portable electric mixer at medium speed.

5. Gradually add sugar and beat until the mixture is light and fluffy.

6. Add egg and beat well.

7. Gradually add the flour mixture and beat at low speed until well combined.

8. Pour the batter into the prepared pan and spread evenly.

9. Sprinkle chopped peanuts over the top.

10. Place the pan in the oven and bake for 15 minutes or until lightly browned.

FINALISING

11. Shift the pan to a rack and cool for 5 minutes.

12. Using a sharp knife, lengthwise cut the cake into five parts.

13. Then, cut crosswise into eight pieces to make 40 bars.

14. Uncover ice cream from the carton.

15. Using a long sharp knife, crosswise cut the ice cream into 5 even slices.

16. Then cut each slice into 4 equal pieces to get 20 slices.

17. Sandwich 1 slice ice cream between 2 slices of peanut butter bars.

18. Freeze them in the refrigerator for 2 hours until they are firm.

SERVING

19. Serve chilled Peanut Butter Ice Cream Sandwiches as dessert.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 20

Nutrition Facts

Serving size

Calories 308Calories from Fat 145

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 121 mg5.04%

Total Carbohydrates 36 g12%

Dietary Fiber 1 g4%

Sugars 27 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet