September 1, 2015 - No-Bake Cookie Dough Ice Cream Sandwich

Ingredients

Serves: 16
Serving Size: 1 bar

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• 1/2 cup creamy peanut butter

• 1/3 cup butter, softened

• 2/3 cup confectioners' sugar

• 1/3 cup firmly packed brown sugar

• 2 teaspoons McCormick® Extra Rich Pure Vanilla Extract

• 1 1/4 cups vanilla wafer crumbs (about 35 vanilla wafers)

• 1 cup miniature chocolate chips

• 4 cups vanilla ice cream, softened

Directions

20 mins Prep time Cook time

20 mins Prep time

Cook time

• Mix peanut butter and butter in large bowl until well blended. Add sugars and vanilla; stir until blended and smooth. Stir in vanilla wafer crumbs and chocolate chips.

• Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Press 1/2 of the dough into even layer pan. Pat remaining dough on parchment or wax paper into 8-inch square. Gently spread ice cream over layer on pan. Flip 8-inch square layer onto top of ice cream. Peel back parchment paper. Cover with foil.

• Freeze 3 hours or until firm. Let stand at room temperature 2 to 3 minutes to allow ice cream to soften slightly. Cut into 16 bars. Wrap each in plastic wrap. Store in freezer.

Cooking tip

• Dip knife in hot water before cutting dessert into bars.

• To make a nut-free cookie dough, replace the peanut butter with 1/2 cup marshmallow creme.

Sandwich