Bee-Nut Butter Ice Cream Sandwiches

  • serves 0

 

7 Ratings
Directions for: Bee-Nut Butter Ice Cream Sandwiches

Ingredients

Honey Ice Cream

3 eggs, well beaten

1 cup whole milk

2 cup half-and-half cream, divided

¾ cup good-quality honey

¼ tsp salt

1 Tbsp Vanilla

1 cup whipping (heavy) cream

Bee-Nut Butter Cookies

½ cup good-quality honey

½ cup smooth peanut butter

½ cup unsalted butter, at room temperature

¼ cup packed brown sugar

1 egg

1 ½ tsp vanilla

2 ¼ cup all-purpose flour

½ tsp baking soda

½ tsp salt

1 cup peanut butter chips (or chocolate if you prefer)

Ice Cream Sandwiches

½ cup roasted peanuts, coarsely chopped and spread out on a plate

Directions

Honey Ice Cream

1. Beat eggs and milk together well in large saucepan. Stir in honey and salt.

2. Cook and stir over low heat about 10 minutes or until thickened – do not over cook or it might curdle.

3. Cool. Stir in whipping cream and vanilla. Refrigerate until cold. Freeze in ice cream maker according to manufacturer's directions. Makes 2 quarts of deliciously rich honey infused ice cream.

4. If you are like me and don’t have any more room for appliances, you can make this without an ice cream maker. Put cold cream mixture from step 3 into metal bowl and freeze for about three hours. Remove from freezer, mix and return to freezer. Repeat every few hours until it starts to thicken. Whip one last time and put into a sealable container. Remove from freezer 10 minutes before serving.

Bee-Nut Butter Cookies

1. Combine honey, peanut butter, butter and brown sugar in the bowl of a mixer and beat until light and fluffy. Add egg and vanilla and mix thoroughly.

2. Sift together flour, soda and salt; stir into peanut butter-honey mixture. Stir in peanut butter chips. Refrigerate for about 15 minutes.

3. On a generously floured surface, knead dough for about a minute. Roll out to ¼” and cut circles with a round, 3” cookie cutter. Pull together scraps, roll again and cut again. Place cut cookies onto ungreased cookie sheet and freeze for 10 minutes or refrigerate for about 30 minutes.

4. Preheat the oven to 350°F and bake cookies straight from the freezer for 10 – 12 minutes or until very lightly browned. Remove to rack and cool.

Ice Cream Sandwiches

1. Make sure ice cream is softened – remove from the freezer for at least 10 minutes.

2. Take one cookie, scoop about a ¼ cup ice cream and pack on top of cookie. Top with another cookie and squeeze together carefully. Roll edges of sandwich in peanuts (they will stick to the ice cream) and store in a container in the freezer until about 5 minutes before serving.

3. If you are only making the cookies you don't need to roll them out - that is just so they're all the same size for the sandwiches. Omit ¼ cup of flour as well and just drop them from a spoon onto the cookie sheet before baking.

See more: Eggs/Dairy, Party Favourites, North American, Nuts, Bake, Barbeque, Dessert, Summer, Canada Day, Grill


https://www.foodnetwork.ca/recipe/bee-nut-butter-ice-cream-sandwiches/9848/

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