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Peanut Butter Ice Cream Sandwiches

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By Betty Crocker Kitchens
Updated Apr 20, 2009
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Nothing could be simpler—or more delicious—to have on hand when a peanut butter craving strikes!

Peanut Butter Ice Cream Sandwiches

  • Prep Time 60 min
  • Total 2 hr 0 min
  • Servings 18
  • Ingredients 6
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F. Make cookie mix as directed on pouch, using water, oil and egg. Shape dough into 36 balls, about 1 inch each. On ungreased cookie sheet, place balls 2 inches apart (or drop dough by rounded teaspoonfuls). Flatten in crisscross pattern with fork.
  • Step 
    2
    Bake 8 to 10 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • Step 
    3
    For each ice cream sandwich, press about 1/4 cup ice cream between 2 cookies. Roll the ice cream edges in chopped peanuts or candies. Wrap sandwiches individually in plastic wrap. Freeze about 30 minutes or until firm. Store in freezer.

Nutrition

230 Calories
11g Total Fat
4g Protein
30g Total Carbohydrate
20g Sugars

Nutrition Facts

Serving Size: 1 Ice Cream Sandwich
Calories
230
Calories from Fat
90
Total Fat
11g
16%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
170mg
7%
Potassium
95mg
3%
Total Carbohydrate
30g
10%
Dietary Fiber
0g
0%
Sugars
20g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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