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.
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!
