Peanut Butter Mocha Oreo Ice Cream Sandwiches
Ingredients
- 1 stick (8 tablespoons) salted butter, at room temperature
- 3/4 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1 egg, at room temperature
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 stick (8 tablespoons) salted butter at room temperature
- 1 2/3 cups confectioners' sugar
- 1 tablespoon vanilla extract
- 2-3 tablespoons milk or heavy cream
- 3/4 cup creamy peanut butter
- 1 quart espresso ice cream
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons coconut oil
Shop ingredients
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Instructions
- 1. Preheat oven to 350° F.
- 2. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg, mix until combined. Add the flour, cocoa powder, baking soda, and salt. Beat until combined and the dough forms a ball. If your dough feels too wet to roll out, add an additional 2 tablespoons of flour.
- 3. Divide the dough in half and flatten each half into a disk. Roll out the dough out between 2 floured pieces of wax paper to about 1/4 inch thickness. Cut 24 (2 1/4 inch) circles. Carefully use the wax paper to lift and transfer the cookies to a parchment-lined baking sheet. Then peel away the wax paper. Roll out the leftover scraps, and repeat with the remaining disk of dough.
- 4. Bake the cookies for 9-10 minutes. Cool on the baking sheet.
- 5. To make the frosting, beat together the butter, vanilla, and confectioners' sugar until light and fluffy. Add the cream and a pinch of salt, beat until combined.
- 6. Divide the cookies in half and set aside one half for later. Next, take the cream filling and spread it on the bottom of 12 cookies. Now take the ice cream and place one scoop of ice cream onto the filling. Place the cookies onto a baking sheet and freeze 20 minutes. While the ice cream freezes, grab the half of the cookies that were set aside and spread peanut butter on top. Remove the cookies from the freezer and sandwich the ice cream cookies together with the peanut butter cookies.
- 7. To make the magic shell. Melt the chocolate and coconut oil together in the microwave. Cook on intervals, stirring every 30 seconds until smooth. Let cool 10 minutes. Remove the sandwiches from the freezer and dip in chocolate. Keep in the freezer until ready to eat!
Source
Original recipe: View Original
