Get ready to indulge in a dessert that’s as fun to make as it is to eat! The Monster Cookie Ice Cream Sandwich combines the rich flavors of peanut butter and chocolate in a way that will leave you craving more. With just a few simple ingredients and a total prep time of only 30 minutes, you can whip up these delightful treats that are perfect for any occasion. Whether you’re hosting a summer barbecue or just looking for a sweet way to cool off, these sandwiches are sure to impress. So, grab your apron and let’s dive into the world of gooey cookies and creamy ice cream that will make your taste buds dance with joy!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 8 sandwiches
Ingredients
- 1 cup peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 3 cups rolled oats
- 1 cup chocolate chips
- 1 quart ice cream
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your cookies bake evenly and come out perfectly golden brown.
- In a large mixing bowl, combine 1 cup of peanut butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Using an electric mixer or a whisk, beat the mixture until it is smooth and creamy.
- Add 2 eggs and 1 teaspoon of vanilla extract to the bowl. Continue to mix until the eggs are fully incorporated and the mixture is well combined.
- In a separate bowl, whisk together 1 teaspoon of baking soda and 3 cups of rolled oats. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in 1 cup of chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto a baking sheet lined with parchment paper. Leave enough space between each ball, as they will spread while baking.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- While the cookies are cooling, take your quart of ice cream out of the freezer to soften slightly. This will make it easier to scoop and spread between the cookies.
- Once the cookies are completely cooled, take one cookie and place a generous scoop of ice cream on the flat side. Top with another cookie, flat side down, to create a sandwich.
- Repeat this process with the remaining cookies and ice cream until all sandwiches are assembled.
- If desired, you can roll the edges of the ice cream sandwiches in extra chocolate chips or crushed nuts for added texture and flavor.
- For the best experience, place the assembled ice cream sandwiches in the freezer for about 30 minutes to firm up before serving.
- Enjoy your delicious Monster Cookie Ice Cream Sandwiches as a fun dessert treat!
Tips
- Prep Ahead: To save time, you can prepare the cookie dough in advance and refrigerate it for up to 24 hours. This can enhance the flavors and make the cookies even more delicious!
- Cookie Size Matters: Use a cookie scoop for uniform cookie sizes. This ensures that your ice cream sandwiches are consistent and look professionally made.
- Experiment with Ice Cream Flavors: While vanilla is classic, don’t hesitate to try different ice cream flavors like chocolate, cookie dough, or even mint chocolate chip to elevate your sandwiches.
- Add Texture: Roll the edges of your ice cream sandwiches in mini chocolate chips, crushed nuts, or sprinkles for an extra crunch and a fun presentation.
- Storage Tips: If you have leftovers (which is rare!), wrap each sandwich in plastic wrap and store them in an airtight container in the freezer to keep them fresh.
- Serve with a Twist: For an extra special treat, drizzle some warm chocolate sauce over the top of the sandwiches right before serving!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
