- 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
- 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.