These Peanut Nutter Butter Ice Cream Cookie Sandwiches are the easiest and most delicious summer treat you’ve made! It starts with a soft and chewy peanut butter cookie with the perfect amount of crunch from the waffle cones! Sandwiched with a soft and creamy vanilla cream, these ice cream sandwiches are perfect for cooling down your summer!
Why You’ll Love…
You’ll love how easy it is to make my simple ice cream mixture that pairs perfectly with the chewy peanut butter cookies! It’s the perfect summer treat that has a little bit of everything all in one bite! These Nutter Butter Ice Cream Cone Cookies are truly one of the best peanut butter desserts!
Homemade Ice Cream
This is the eased vanilla ice cream you’ll ever make! It’s a play on my no churn ice cream recipe that I’ve made a few different variations of! It’s basically three ingredients: heavy cream, sweetened condensed milk, and vanilla extract! However, since this ice cream is going to be sandwiched between two cookies that are already plenty sweet, I prefer to use powdered sugar with this recipe! I love this recipe because it gives you that perfect creamy homemade ice cream feel without any of the work! It’s the easiest vanilla ice cream ever!
You don’t even need an ice cream machine to make this ice cream, just an electric mixer to whip everything together until it gets to stiff peaks!! Of course, if you’re short on time, you can just buy whipped cream or cool whip from the store!
If you wanted to make a batch of ice cream, you can do that as well, but be sure to let the cookies soften slightly outside of the freeze before serving!
If you want to try out one of my favorite homemade ice cream recipes, you have to check out this Coffee Oreo Ice Cream! It’s even better than it sounds!
Substitutions and Additions:
Peanut butter lovers, you are going to be in for a treat with these ice cream sandwiches! The peanut butter flavor with the crunchy ice cream cones is truly out of this world! Here are a few additions to take these ice cream sandwiches to the next level!
Add Some Crunch: From a few chopped peanuts to chunks of nutter butter cookies, you can really crush up anything and roll the edges of the ice cream in! Or you could roll the ice cream in sprinkles for an extra festive dessert!
Caramel Sauce: Add a little dollop of caramel sauce on top of the ice cream before adding the top cookie sandwich! Adds a little extra something something when you bite into the cookies!
Chocolate Chips: For a little extra sweetness, add some chocolate chips to the batter of the cookies! If you wanted to make these a little extra fancy for a summer party, you could drizzle some melted white chocolate or white almond bark on the top of the cookies after they’re done baking!
Equipment Needed:
Hand Mixer – a hand mixer or a stand mixer is crucial to this recipe to help whip up the ice cream!
Cookie Scoops – I use these all the time when I’m scooping out cookie dough! It just helps make sure all the cookies are the same size! You could also use some ice cream scoops to dollop the ice cream onto the cookies for a pretty scoop of ice cream in the middle.
Baking Sheet – I use a baking sheet that’s lined with parchment paper to make sure the cookies don’t stick!
Large Bowl – I use a large glass bowl to mix my cookie dough and then for the whipped cream mixture!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. In a bowl, combine butter, peanut butter, sugar, and brown sugar. Mix together.
Step 2. Then add in egg and vanilla extract. Mix together before adding in the dry ingredients. Then add in the crushed waffle cone.
Step 3: Scoop cookie dough onto a baking sheet and bake until golden brown.
Step 4. Once cooled, pipe a dollop of ice cream onto one cookie half. Then add a top cookie and freeze.
Storage Instructions:
I like to wrap these cookies tightly with plastic wrap and then keep in the freezer for about a month of so! You can also store a bunch of these in a freezer-safe container such as a freezer bag! If you do that, I still recommend wrapping them in plastic wrap first, so they don’t stick together!
Helpful Tips and Tricks
I love this easy to make creamy ice cream, but you can use a store-bought ice cream as well! Or if you wanted to make your own ice cream, you could buy store-bought cookies!
WIth this recipe, I recommend using creamy peanut butter instead of the crunchy chunky peanut butter! It helps to mix the butter and peanut butter together if it’s smooth peanut butter! If you want to add extra crunch you can add that into the cookie dough with the waffle cones!
Just one bite of this Nutter Butter Ice cream Cookie and you’ll be begging for more! It’s the perfect cool treat for those hot summer days! Just picture biting into these cookies after being at the pool! With just a few simple ingredients, you can have a delicious ice cream sandwich cookies that’s the perfect treat to enjoy during the summer!
Cheers!
-Holly Michelle
Peanut Nutter Butter Ice Cream Cookie Sandwiches
Ingredients
- 1 ½ cups Flour
- 1 teaspoon Baking Powder
- 1 stick Butter room temperature
- ½ cup Peanut Butter
- ½ cup Sugar
- ½ cup Brown Sugar packed
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1/2 cup Waffle Cone crushed
Ice Cream:
- 1 cup Heavy Cream
- 3 tablespoons Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350 degrees.
- In a plastic bag, add in 2 or 3 waffle cones.. Using a rolling pip or other heavy object, gently crush the cones to get different sized chunks. Set aside.1/2 cup Waffle Cone
- Cream together butter and peanut butter.1 stick Butter, ½ cup Peanut Butter
- Then, add in brown sugar and sugar.½ cup Brown Sugar, ½ cup Sugar
- After the sugar has been fully incorporated, add in the egg and vanilla extract.1 Egg, 1 teaspoon Vanilla Extract
- Then add in flour and baking powder.1 ½ cups Flour, 1 teaspoon Baking Powder
- Once the mixture is almost mixed together, add in crushed waffle cones.
- Using a medium cookie scoop, scoop out the dough onto a parchment lined baking sheet.
- Bake for about 15 minutes when the edges are golden brown.
- Let cool, then make the ice cream:
- Add heavy cream to a bowl and whip until soft peaks form.1 cup Heavy Cream
- Then add in powdered sugar and vanilla extract.3 tablespoons Powdered Sugar, 1 teaspoon Vanilla Extract
- Add to a piping bag (or sandwich baggie) and add a dollop in the middle of one cookie.
- Add another cookie to the top and sandwich together. Then place in the freezer for about 3-4 hours!
- Serve and enjoy!
