When I was little I wasn’t really a fan of jelly, I know it’s crazy. I’m glad I have seen the error of my ways. But back in the day, it just didn’t do anything for me. This posed a problem when the regular Peanut Butter and Jelly sandwiches were being made for lunches. I have nothing but love for peanut butter. Obviously.
To solve this conundrum I was introduced to the awesome combo of Peanut Butter and Honey. It solved all my issues of the PB & J which every kindergartner must eat. It’s in the job description. If you haven’t discovered this yet, jump on that band wagon. You won’t be disappointed. To combine these flavors in ice cream?! Yes, it’s brilliant. I know. You should really use the best honey you can find, ours os from a Maryland farm that is perfect. This ice cream is great because the honey is sweet enough that not that much extra sugar is required. I’m probably going to combine all the snacks of my childhood into ice cream sandwiches. Oh childhood.
Now that its summer and all I want to eat ice cream and popsicles, ice cream sandwiches are my new favorite thing to make. I’ve always been a fan. Ever since my first attempt, I have been sold and I spend hours dreaming up new flavor combinations. I can’t wait until the next one and I know you can’t either. You’re welcome.
Peanut Butter Cookies
*makes 36-50 cookies
- 1 cup brown sugar, firmly packed
- 1 cup white sugar
- 1 cup Margarine
- 1 cup creamy peanut butter
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla
- 2 teaspoons baking soda
- 2 cups flour
- Cream together the sugars, Crisco, peanut butter.
- Add the eggs and vanilla.
- Sift the dry ingredients together and add gradually until blended well.
- Roll into tablespoon size balls.
- Roll cookie dough balls into sugar.
- Place on cookie sheets- do not mash with fork in normal “peanut butter cookie” fashion!
- Bake at 350° oven for 11-13 minutes.
Honey Ice Cream
makes 1 quart
- 1/2 cup pine nuts
- 1/2 cup honey
- 1/8 cup sugar
- 2 large eggs
- 1 cup whole milk
- 1/4 teaspoon salt
- 1 1/2 cups heavy cream
- 1/2 teaspoon vanilla extract
- Combine the hot nuts, honey, and sugar in a food processor and process for 2 minutes or until the mixture is smooth. Add the eggs and process until well blended, about 30 seconds.
- Bring the milk to a boil in a heavy sauce pan. With food processor running, slowly pour the hot milk into the nut mixture through the feed tube. Process 30 seconds or until the nut custard is smooth. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from heat. Pour the hot nut custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
- Stir the chilled custard, then freeze in one or two batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours, but overnight is best.
Finally. . .
put your ice cream sandwiches together! Use a full scoop of ice cream for each cookie pair. After all have been assembled, place in freezer so they can be hardened and then devoured.
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