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Sesame Peanut Ice Cream Sandwiches

Sesame Peanut Ice Cream Sandwiches | Summer dessert alert! Put a twist on store-bought ice cream sandwiches with this delicious recipe for homemade peanut butter ice cream sandwiches. The frozen dessert bars blend natural peanut butter with sesame flavor and vanilla ice cream for a sweet and salty flavor combination with an extra nutty touch. The cookie layers are freshly baked, making these ice cream bars a fun summer activity to do with the kids.

Ingredients

Yield: Serves: 12
Prep Time: 20 minutes
Inactive Time: 4 hours
Cook Time: 22 minutes
Total Time: 4 hours, 42 minutes

For Peanut Butter Cookie Layers
2 ½ cups all-purpose flour
1 cup packed brown sugar
½ teaspoon cinnamon
¼ teaspoon sea salt
1 teaspoon baking powder
½ cup unsalted butter, softened
½ cup creamy natural salted peanut butter, at room temperature
3 large eggs
2 teaspoon vanilla extract

For Ice Cream Filling
10-12 scoops vanilla ice cream
⅓ cup peanut butter
2 tablespoons Kikkoman® Sesame Oil
¼ tablespoon chopped unsalted peanuts

Instructions

  1. Preheat oven to 350ºF and line two 9-inch square baking pans with parchment paper overlapping the sides. In a medium mixing bowl, whisk together flour, brown sugar, cinnamon, sea salt and baking powder. In a separate large mixing bowl, beat together butter, peanut butter, eggs and vanilla extract until smooth using a hand mixer.
  2. Gradually mix dry ingredients into wet until dough is crumbly. Continue mixing using hands until dough is moist. Divide into two equal pieces. Press dough into pans using hands. Bake for 20-22 minutes. Cool in pans completely for 1 hour. In the meantime, leave ice cream out at room temperature for 20-30 minutes to soften.
  3. Carefully lift one of the cookie layers from pan and set aside. Scoop ice cream onto the other cookie layer in pan and spread evenly with a spatula.
  4.  Combine ⅓ cup peanut butter and sesame oil. Stir until smooth. Drizzle over ice cream and sprinkle peanuts on top. Use spatula to swirl peanut butter into ice cream.
  5. Remove cookie layer from parchment paper and place on top of ice cream layer with the smooth bottom facing up. Press gently. Freeze for 4 hours or overnight. Slice into 12 bars and enjoy right away or store in freezer in an airtight container.

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