Peanut Butter Capn' Crunch Cookie Ice Cream Sandwich

Spread The Love Peanut Butter jar with Peanut Butter Capn’ Crunch Cookie Ice Cream Sandwich on top
We borrowed our favorite Ice Cream Sandwich recipe from our friends at Cool Haus to give you an extra magical recipe-of-the-week. This is the perfect ice cream sandwich to enjoy on a hot summer day or a tasty treat after dinner. The sweet cinnamon sugar goodness will make you wanting more! Disclaimer: Making and eating this might turn you into a real unicorn.


    • 2 cups packed light brown sugar
    • 1/2 cup NAKED CRUNCH Organic Peanut Butter
    • 1 large egg plus 1 large egg yolk
    • 2 sticks unsalted butter
    • 1 teaspoon natural vanilla extract
    • 3 tablespoon granulated sugar
    • 1 tablespoon ground cinnamon
    • 2 1/2 cup sifted pastry flour, or 2 cups sifted all-purpose flour plus 1/2 cup sifted cake flour (sift before measuring)
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon baking soda
    • 1 1/2 cup Cap'n Crunch cereal
    • For Ice Cream Sandwich Assembly:
    • 1 scoop Cool Haus Chocolate Molten Cake Ice Cream
    • 1 tablespoon Spread The Love® NAKED Organic Peanut Butter for drizzling


    • Step 1 - Mix Wets
      Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes.
    • Step 2 -
      Pour cooled butter into a large bowl. Add brown sugar and whisk to combine. Add peanut butter and whisk to combine. Whisk in egg and yolk, one at a time, then whisk in vanilla. Set aside.
    • Step 3 - Mix Dries
      In a small bowl, whisk together granulated sugar and cinnamon. Set aside.
    • Step 4 -
      In a medium bowl, whisk together flour, salt, and baking soda.
    • Step 5 -
      Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine. Add cereal, mixing until evenly distributed. Be careful not to overmix or overcrush cereal.
    • Step 6 -
      Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.
    • Step 7 -
      Preheat oven to 325 degrees, with racks in upper and lower thirds. Line two half-sheet baking pans with parchment paper.
    • Step 8 -
      Form dough into balls about the size of whole walnuts, roll in reserved cinnamon-sugar mixture, and place 2 inches apart on prepared baking sheets.
    • Step 9 -
      Bake for 10 to 12 minutes, or until edges are light brown and centers are still wet – don't overbake.
    • Step 10 -
      Immediately transfer cookies to a cooling rack. Let cool for 1 hour.
    • Step 11 -
      Assembly: Place 1 cookie on a plate, place 1 scoop of ice cream, drizzle creamy peanut butter, then place 1 more cookie on top of ice cream. Enjoy!
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