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Peanut Butter Ice Cream Sandwiches

Course: Dessert
Cuisine: American
Keyword: ice cream sandwich, peanut butter cookie
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 12
Calories: 795kcal
There is something so indulgent about a homemade ice cream sandwich! This Peanut Butter Cookie and Strawberry Ice Cream Sandwich is a surprisingly delicious combo you can't fully appreciate until you bite into it!
Print Recipe


Peanut Butter Cookies

  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted Challenge butter softened
  • 1 cup creamy peanut butter I used natural
  • 1/4 cup honey
  • 3/4 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • additional sugar for rolling

Ice Cream

  • 1/2 gallon strawberry ice cream or any other flavor you prefer


Peanut Butter Cookies

  • Preheat oven to 350F. Line baking sheets with parchment paper or a silicone baking mat. Set aside.
  • In a medium sized bowl, add flour, baking soda and salt. Whisk together, then set aside.
  • In the bowl of an electric mixer, blend softened butter, peanut butter and honey. A
  • dd brown sugar and (white) sugar and continue to blend. Add eggs, one at a time, then vanilla and beat all ingredients until well incorporated.
  • While mixing, slowly add the bowl of flour. Blend just until all the flour is incorporated.
  • If the dough is very soft, chill dough (in the fridge) about 15 minutes.
  • Roll just 1 tablespoon of dough into a small ball, then flatten (with the bottom of a glass) to about 1/3 of an inch tall.  You want the cookies to be pretty flat so the finished sandwich is not too giant to bite into. Create a criss-cross (hashtag) pattern on the top of the cookies with a fork (before baking) if desired.
  • Bake cookies for 8 to 10 minutes. Remove from oven as soon as the tops are cracked, but the cookies appear slightly underdone. The cookies will continue to bake on the baking sheet as they cool. Cool 1 to 2 minutes on the baking sheet, then carefully move to a cooling rack.


  • When the cookies have fully cooled and you are ready to assemble the sandwiches, match up pairs of cookies that are very similar in size, scoop a generous scoop of strawberry ice cream on one cookie, top with another cookie and enjoy immediately.


I do not recommend preparing the sandwiches a head of time and storing in the freezer.  I tried this and although they were still delicious, the cookie became a bit too firm and then the ice cream was pushed out of the sandwich with eat bite.
I used Tillamook Strawberry Ice Cream and it is truly my favorite!  If you can find it, I would highly recommend it with this recipe (or anytime!).


Calories: 795kcal | Carbohydrates: 108g | Protein: 15g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 104mg | Sodium: 347mg | Potassium: 505mg | Fiber: 4g | Sugar: 38g | Vitamin A: 899IU | Vitamin C: 12mg | Calcium: 222mg | Iron: 2mg