Peanut Butter Ice Cream Sandwiches

Step 1

In a heatproof bowl, set over simmering water, melt together the semi-sweet chocolate, unsweetened chocolate and butter until completely smooth. Whisk (or stir) in the salt and sugar until nicely incorporated, and remove the bowl from the heat.

Step 2

Add the eggs in, one at a time, until completely incorporated. Fold in the flour. Let cool to room temperature. Then cover with plastic and refrigerate an hour. (If you refrigerate longer, the dough will be too stiff to roll or press.)

Step 3

Heat oven to 350F (Conventional) or 335F (Convection/Fan)

Step 4

Using a Medium Cookie Dough Scoop (#40, or 2 Tbsp), Scoop balls of dough onto a parchment-lined baking sheet, around 8 per sheet. Sprinkle a pinch of sugar over the top of each ball, and press down with the bottom of a cup or glass to around 2 3/4″ – 3″ diameter. (See Note 1 for other methods)

Step 5

Bake in preheated oven 11 minutes. Remove to cool a few minutes in pan, then transfer to a wire cooling rack to cool completely.

Step 6

Place the bowl in which you will be whipping the cream in the freezer to chill. In the meantime, stir whisk together the Sweetened Condensed Milk, Peanut Butter, Salt, and room temperature cream cheese, until smooth.

Step 7

Into the chilled bowl, pour the cold whipping cream and confectioners sugar. Whip until cream is fluffy and peaks are nearly stiff.

Step 8

Take about a quarter of the cream and gently stir it into the peanut butter mixture. This will “lighten” the mixture a bit. Then gently fold the rest of the cream into the peanut butter mixture until incorporated and very few streaks, if any, are visible. You’ll want it to retain as much “fluffiness” as you can.

Step 9

Pour the finished mixture into a loaf pan, bowl or container that holds around 2 liters. Cover and freeze 3 hours before scooping onto fully cooled wafers.

Step 10

Using a large scoop (1/3-1/2 cup, (80-120ml), place scoops of chilled, but not completely firm ice cream between 2 wafers. Press gently to make a sandwich. Wrap each sandwich individually or place in covered container to freeze completely, preferably overnight, before serving.