Peanut Butter Ice Cream Sandwiches

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    14hrs 30mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    1096
based on 2 ratings

Nutty, creamy ice cream sandwiched between two crumbly shortbread biscuits. We've made ours about 6 cm wide but feel free to make yours any size. Remember to place the bowl in the freezer 24 hours in advance. If you need to, you can make the shortbread first and keep them wrapped up for the next day.

recipe updated Mar 11, 2024

Ingredients

  • Unsalted butter icon
    Unsalted butter
    250 g
  • Whole milk icon
    Whole milk
    300 g
  • Whipping cream icon
    Whipping cream
    325 g
  • Egg yolk icon
    Egg yolk
    3
  • Caster sugar icon
    Caster sugar
    275 g
  • Smooth peanut butter icon
    Smooth peanut butter
    200 g
  • All purpose flour icon
    All purpose flour
    250 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Saucepan
  • kCook icon Airtight container
  • kCook icon Frozen dessert maker attachment
  • kCook icon Jug
  • kCook icon Baking tray - large

Step preview

  1. Add the ingredients into a saucepan
  2. Heat until near boiling – medium heat
  3. Strain the mixture into a jug and let cool
  4. Fit the Whisk Tool
  5. Add the ingredients into the appliance bowl, fit the splashguard
  6. Mix then scrape the sides of the bowl – 2 minutes, speed 4
  7. Mix – 2 minutes, speed 4
  8. Carefully pour the milk mixture into the appliance bowl
  9. Mix – 3 minutes, speed Min
  10. Pour the custard mixture back into a saucepan
  11. Heat until the custard is thick enough to coat the back of a spoon – medium heat
  12. Chill in the fridge – 1 hour
  13. Add the next ingredient and mix until combined
  14. Attach the Frozen Dessert Maker attachment to the machine
  15. Pour the custard mixture into the Frozen Dessert Maker
  16. Mix – 30 minutes, speed Min
  17. Remove the attachment from the machine
  18. Transfer the mixture into an airtight container
  19. Cover with the lid, and freeze overnight until solid
  20. Line a baking tray with parchment paper
  21. Clean the appliance bowl and fit the K-Beater
  22. Add the ingredients into the appliance bowl and fit the splashguard
  23. Mix – 1 minute, speed 4
  24. Add flour
  25. Mix – 1 minute, speed 2
  26. Wrap the dough in plastic wrap and chill in the fridge – 30 minutes
  27. Roll out the chilled dough to 2 cm thick
  28. Cut out 6 cm rounds
  29. Place the dough on the baking tray and cover
  30. Chill in the fridge – 15 minutes
  31. Preheat the oven to 140ºC
  32. Remove the baking tray from the fridge and place in the oven
  33. Bake – 15 minutes, 140ºC
  34. Let cool completely
  35. Place one scoop of the ice cream between two cookies
  36. Repeat with the rest
  37. Serve
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