This peanut butter ice cream sandwich recipe creates the ultimate homemade frozen treat that’s even better than store-bought versions! With just 30 minutes of prep time, you’ll have creamy no-churn peanut butter ice cream sandwiched between soft chocolate cookies that won’t crack when frozen.
Peanut butter ice cream sandwich lovers, this recipe is about to become your new obsession! There’s nothing quite like biting into a homemade frozen treat on a hot summer day. These chocolate peanut butter ice cream sandwiches combine rich, creamy no-churn peanut butter ice cream with soft chocolate cookies for the ultimate dessert experience.
Unlike store-bought versions, this peanut butter ice cream sandwich recipe uses simple ingredients you probably already have in your pantry. The best part? No ice cream maker required! Each peanut butter ice cream sandwich delivers the perfect balance of creamy, sweet, and satisfying flavors that will have everyone asking for seconds.
Why You’ll Love This Peanut Butter Ice Cream Sandwich Recipe
This recipe creates the perfect balance of flavors and textures that make chocolate peanut butter sandwiches irresistible:
- No-churn ice cream means no special equipment needed
- Soft chocolate cookies that don’t crack when frozen
- Creamy peanut butter flavor with chunks of Reese’s cups
- Make-ahead friendly – perfect for entertaining
- Customizable – swap cookies or add-ins to your liking
For more summer dessert inspiration, check out these no-churn ice cream recipes from Food Network or learn about the science behind perfect ice cream sandwiches from Serious Eats.
Ingredients for Peanut Butter Ice Cream Sandwiches
For the No-Churn Peanut Butter Ice Cream:
- 2 cups heavy whipping cream
- 7 oz sweetened condensed milk (half of a 14 oz can)
- 1 cup creamy peanut butter
- 1/4 cup chocolate syrup
- 16 Reese’s Peanut Butter Cups, diced
For the Chocolate Cookies:
- 2 sticks (1 cup) butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 12 oz bag chocolate chips

How to Make Peanut Butter Ice Cream Sandwiches
Step 1: Make the No-Churn Ice Cream
- In a medium bowl, whisk together the sweetened condensed milk and peanut butter until smooth and well combined.
- In a separate large bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form (about 3-4 minutes).
- Gently fold the whipped cream into the peanut butter mixture using a rubber spatula, being careful not to deflate the cream.
- Fold in the diced Reese’s cups for even distribution.
- Drizzle the chocolate syrup over the mixture and gently swirl with a knife for a marbled effect – don’t overmix.
- Transfer to an airtight container and freeze for at least 8 hours or overnight.
Step 2: Make the Chocolate Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream the softened butter with both sugars until light and fluffy (about 3 minutes).
- Beat in eggs one at a time, then add vanilla extract and cocoa powder.
- In a separate bowl, whisk together flour, salt, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are set. Let cool completely on the baking sheet.
Step 3: Assemble Your Peanut Butter Ice Cream Sandwiches
- Remove ice cream from freezer and let soften for 5-10 minutes for easier scooping.
- Place a generous scoop of ice cream on the flat side of one cookie.
- Top with another cookie, flat side down, and gently press to spread the ice cream to the edges.
- Repeat with remaining cookies and ice cream.
- Place assembled peanut butter ice cream sandwiches on a parchment-lined baking sheet and freeze for at least 1 hour before serving.

Pro Tips for Perfect Peanut Butter Ice Cream Sandwiches
- Make cookies slightly underbaked – they’ll be softer and won’t crack when frozen
- Let ice cream soften slightly before assembling for easier spreading
- Wrap individually in plastic wrap for easy grab-and-go treats
- Store properly in an airtight container in the freezer for up to 3 months
Variations and Customizations
Transform your chocolate peanut butter sandwiches with these creative variations:
- Cookie options: Try graham crackers, snickerdoodles, or even brownies
- Mix-ins: Add mini chocolate chips, crushed pretzels, or caramel swirls
- Nut-free version: Use sunflower seed butter instead of peanut butter
- Smaller portions: Make mini sandwiches using cookie cutters
Storage and Serving Tips
Store your peanut butter ice cream sandwiches in the freezer wrapped individually in plastic wrap, then placed in an airtight container. They’ll keep fresh for up to 3 months.
For serving, let them sit at room temperature for 2-3 minutes to soften slightly for easier eating. This prevents the cookies from being too hard and the ice cream from being too frozen.

Make-Ahead Tips for Entertaining
These peanut butter ice cream sandwiches are perfect for summer parties and gatherings:
- Prep ahead: Make both components 1-2 days in advance
- Assembly line: Set up all cookies and have family help assemble
- Freezer space: Clear space in advance for proper storage
- Serving station: Create a fun ice cream sandwich bar with toppings
The Perfect Summer Treat
These homemade peanut butter ice cream sandwiches are the ultimate summer dessert that combines the nostalgic appeal of childhood treats with gourmet homemade quality. The creamy, no-churn peanut butter ice cream paired with soft chocolate cookies creates a perfect balance of flavors and textures that will have everyone asking for seconds.
Whether you’re hosting a backyard BBQ, celebrating a birthday, or just want to beat the heat with something special, these chocolate peanut butter sandwiches deliver every time. The best part? They’re surprisingly easy to make and can be prepared well in advance, making them ideal for entertaining.
So grab your ingredients and get ready to create a frozen treat that’s guaranteed to become a family favorite. Your taste buds (and your guests) will thank you!
Commonly Asked Questions
When stored properly in the freezer, homemade peanut butter ice cream sandwiches will stay fresh for up to 3 months. Wrap each sandwich individually in plastic wrap and store in an airtight container to prevent freezer burn.
Absolutely! While homemade cookies give you more control over texture and flavor, you can use store-bought chocolate cookies. Look for soft-baked varieties that won’t crack when frozen.
Work quickly and keep the ice cream slightly softened but not melted. If it gets too soft, pop it back in the freezer for 10-15 minutes. Having all your cookies ready and working in batches helps too.
Yes! Substitute the heavy cream with coconut cream (the thick part from a chilled can), use dairy-free condensed milk, and ensure your peanut butter and cookies are dairy-free.
Similar Recipes
If you like ice cream treat recipes like this, you will enjoy the ones below:
- Mini S’mores Ice-Cream Sandwiches
- Brownie Ice Cream Dippers
- Easy Snickers Ice Cream Cake Recipe
- Simple Vanilla Bean Ice Cream Recipe

Chocolate Peanut Butter Ice Cream Sandwiches
- Total Time: 0 hours
- Yield: 8 hours + 45 minutes 1x
Description
Skip the store-bought version and make these incredible peanut butter ice cream sandwiches at home with just 30 minutes of prep time! This no-churn recipe creates the creamiest peanut butter ice cream sandwiched between soft chocolate cookies that won’t crack when frozen.
Ingredients
ICE CREAM
- 2 c. heavy whipping cream
- 14 oz. can sweetened condensed milk (use half a can)
- 1 c. creamy peanut butter
- 1/4 c. chocolate syrup
- 16 Reese’s Peanut Butter Cups, diced
COOKIE RECIPE
- 2 sticks of butter
- 1 c. sugar
- 1 c. light brown sugar, packed
- 2 large eggs
- 1 tbsp. vanilla extract
- 1/2 c. unsweetened cocoa powder
- 2 1/4 c. flour
- 1 tsp. salt
- 1 tsp. baking soda
- 12 oz. bag chocolate chips
Instructions
- In order to make the ice cream, pour half a can of the sweetened condensed milk in a medium bowl and add the peanut butter and stir until smooth and well mixed. In a separate bowl, pour the heavy whipping cream inside and beat on high speed until firm peaks form.
- Fold the whipped cream into the peanut butter mixture until well mixed. Fold in the peanut butter cup pieces and fold once more for even distribution. Finally, pour the chocolate syrup and lightly stir just so the chocolate is swirled but not mixed in. Pour into an air tight container and place in the freezer overnight or, at least, 8 hours.
- Preheat oven to 350 Degrees: Spray baking sheets with baking spray and set aside.
- In a large bowl, beat the butter until creamy. Beat in both sugars until light and fluffy. Add the eggs, vanilla extract, and cocoa powder. In a separate bowl, whisk together the flour, salt and baking soda. Slowly add the flour to the egg and butter mixture until well mixed. Fold in the chocolate chips.
- Place spoonful of the cookie dough balls on the cookie sheet, spacing about 1 inch apart and bake for 10 minutes. Allow the cookies to completely cool.
- Once your ice cream has set remove from the freezer and set out so the ice cream can thaw. Once the ice cream has thawed well enough to spread onto the cookie, spread about a spoonful of the ice cream onto a cookie and top with another. Repeat process for all cookies. Place the sandwiches back into the freezer for, at least, and hour before serving.
- Prep Time: 30 mins + 8 hours for freezing
- Cook Time: 12 minutes (for cookies)
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 38g
- Fat: 24g
- Carbohydrates: 48g
- Protein: 8g
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