Peanut Butter Mocha Oreo Ice Cream Sandwiches Recipe

Our Peanut Butter Mocha Oreo Ice Cream Sandwiches are a handcrafted twist on a childhood favourite, topped with a chocolate shell. Chocolate cookies are crisp on the edges yet soft and brownie-like in the middle. The cookies have vanilla cream icing, mocha ice cream, and peanut butter swirls.

Ingredient

– 1 stick (8 tablespoons) salted butter, at room temperature – 3/4 cups granulated sugar – 2 teaspoons pure vanilla extract – 1 egg, at room temperature – 1 1/4 cups all-purpose flour – 1/2 cup unsweetened cocoa powder – 1/4 teaspoon baking soda – 1/4 teaspoon kosher salt CREAM FILLING – 1 stick (8 tablespoons) salted butter at room temperature – 1 2/3 cups confectioners' sugar – 1 tablespoon vanilla extract – 2-3 tablespoons milk or heavy cream – 3/4 cup creamy peanut butter – 1 quart espresso ice cream MAGIC SHELL – 8 ounces semi-sweet chocolate, chopped – 2 tablespoons coconut oil

Direction

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1

Preheat oven to 350°F. Mix the butter, sugar, and vanilla in a large bowl for 3-5 minutes until frothy. Mix egg in.

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2

Combine flour, cocoa powder, baking soda, and salt. Mix until dough forms a ball. If your dough is too wet to roll, add 2 tablespoons of flour.

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3

Flatten each dough half into a disc. Roll dough 1/4 inch thick between two floured wax papers. Cut 24 2 1/4-inch circles. Carefully lift biscuits to a parchment-lined baking sheet with wax paper.

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4

Wax paper removal. Repeat with remaining dough disc and scraps. Bake cookies 9-10 minutes. Cool on baking sheet.Beat butter, vanilla, and confectioners' sugar until frothy to make frosting. Beat in cream and a teaspoon of salt.

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5

Reserve half the cookies. Fill 12 cookie bottoms with cream. Add one scoop of ice cream to the filling. On a baking sheet, freeze cookies for 20 minutes.

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6

To make magic shell. Melt chocolate and coconut oil in microwave. Cook smooth, stirring every 30 seconds. Let cool 10 minutes. Remove and chocolate-dip frozen sandwiches. Freeze till eating!

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also see

also see

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