Yesterday I posted the Chocolate Crinkle Cookie recipe. When ready to bake them, I rolled the ball of dough into powdered sugar to give them the “crinkled” look when they baked. Well today I am making the exact same dough as yesterday, but without rolling the balls into the sugar. I just left them plain to bake. I used a regular cookie dough scoop to make the cookies.
After baking and cooling, I gave a muffin size scoop of my Homemade Ice Cream without a Machine ice cream. I had divided the recipe in half to make one of them with mocha flavor and the other with peanut butter. The mocha recipe is on the ice cream page. For the peanut butter, I just put about 4 tablespoons of creamy peanut butter into the ice cream mixture. (Remember, that was just half the original recipe).
After assembling the sandwiches, place them back in the freezer. If you want to get a little fancy, you can roll the sandwich around in chocolate chips, sprinkles, or whatever you like.
It’s a good thing I took my pictures when I did, because they are nearly gone, just a few peanut butter left. I originally planned to have plenty for when my sister comes this weekend. Since the mocha ones are totally gone, I have been informed (by dear sister), that I have to make more! Oh, bummer. More cookies and more ice cream. It’s a burden, but someone has to do it! 🙂
By the way, there are so many possibilities for little ice cream sandwiches. I’m thinking peanut butter cookies with a vanilla cinnamon or a chocolate ice cream, oatmeal cookies with Nutella ice cream, sugar cookies with strawberry ice cream, chocolate cookies with mint ice cream…..the possibilities are endless!