It’s no secret I love peanut butter. It’s also no secret that Nutella features regularly in my diet (or non-diet as the case may be). There is Instagram evidence that the two often coexist in my world – yin and yanging on a soup spoon or slathered on hot cross buns (yep, still eating them…)
Life involves so many big, important decisions. Sometimes, on top of everything else, deciding which spread to slather is too much choice. This combination is greater than the sum of its parts.
I had been thinking about Nutella ice cream sandwiches. I often think about peanut butter ones. So why not have the best of both worlds!
Peanut butter and nutella ice cream sandwiches
Slightly salty and peanutty gluten-free cookies encasing a rich, creamy, no-churn Nutella ice cream. With only seven ingredients, these can be whipped up in as little as 30 minutes. After a few hours of freezing time you are ready to scoop and munch.
The peanut butter cookie recipe is one I found on taste.com ages ago and the fact that it is gluten-free is just an added bonus. The Nutella ice cream is based on Nigella’s no-churn ice cream; condensed milk is a magical ingredient that means the ice cream stays fluffy without any churning. (I must also draw your attention to My Brown Paper Packages’ Caramel Ice Cream, Malinda is always inspiring 🙂 )
The best bit about this recipe is that it is so easy! Actually no, the best bit is the crazy decadent ice cream cookie at the end. Still, the biscuit mix requires nothing more than a bowl and a spoon, and the ice cream just a bowl and a whisk (or electric beater).
Just like peanut butter and Nutella, both components are delicious on their own, but are unbeatable together.
You’re welcome 🙂
- 1 cup peanut butter
- 1 cup brown sugar (loosely packed)
- 1 egg
- 1 tsp baking soda (bicarbonate of soda)
- 300ml double cream
- 1/2 can (200ml) condensed milk
- 1/2 cup Nutella
- Preheat oven to 200C/390F
- Lightly beat egg and mix in peanut butter, sugar and baking soda
- Roll into slightly flattened balls and place on a lined baking tray
- Bake for 10-15 minutes until lightly browned
- Allow to cool completely before removing from the tray. Store in an airtight container until required.
- Whip the cream, Nutella and condensed milk together until soft peaks form.
- Carefully spoon into a tin or freezer-safe dish
- Freeze at least 4 to 6 hours or until firm.
- Place a scoop of ice-cream on a cookie and sandwich with a second cookie
- You can use any peanut butter you like. If using a natural one you might like to add just a pinch of salt.
- Refrigerating the cookie dough for at least half an hour before rolling helps make it less sticky and more manageable.
- Wait until the cookie have cooled completely before removing from the baking tray- they break up easily when still warm.
- Makes about 7 to 8 ice cream sandwiches depending on cookie size