….. Have I caught your attention yet? Homemade creamy blueberry vanilla ice cream between two cakey, yet crisp peanut butter cookies. Did I mention its no-churn ice cream?
The inspiration behind this dessert comes from my best friend, and college roommate Marebear. Two very important things I have learned about Mary over the years. 1: She wants a soft serve vanilla ice cream machine at her wedding 2: She makes the quintessential pb&j sandwich, the peanut butter to jelly ratio is childhood perfection. And I know, she would appreciate this ice cream sandwich.
What you will need: Ice Cream
- 14 oz can sweetened condensed milk
- 2 cups heavy whipping cream
- blueberry pie filling
- pure vanilla extract
So I will be honest, I did not know one could make ice cream with out a fancy ice cream churner or by remaking the science experiment from middle school with a coffee can and salt? … was it? Anyway, surfing the web had proved me wrong. The trick here is sweetened condensed milk. Thank you Martha Stewart. [ http://www.marthastewart.com/355960/no-churn-vanilla-ice-cream ].
Start by combining your sweetened condensed milk, blueberries, and vanilla. I would suggest you use any fresh fruit in here ( fresh strawberries would be incredible.) However, a can a blueberry pie filling was in the cabinet. So, I drained the some of the berries with water first to keep the integrity of the off-white mixture. Otherwise, it would turn entirely blue.
Now, whip your cold heavy cream in a chilled bowl on medium high speed until it about doubles in volume. You should be able to lift your spatula with standing peaks of whipped goodness on the ends. Add your sweeten condensed milk mixture into the whipped cream and lightly fold in until everything is incorporated.
Next, pour your luscious mixture into a dish, pan, bowl… whatever you have laying around really! Then, take your blueberry pie filling and freckle it all about the creamy concoction. Then begin to swirl!
Lovely. Now pop this piece of heaven into the freezer, covered, for about 6 hours.. or until it is firm and ready to scoop! Tah Dahhhhhh!
Now, for the cookies this is your standard peanut butter cookie recipe… it’s so very simple and just stuck in my head over the years… because what college student doesn’t have a jar of peanut butter the dunk their fingers into?
What you will need:
- 1/2 cup sugar
- 1/2 packed brown sugar
- 1/2 cup peanut butter
- 1/2 butter [softened]
- 1 egg
- 1 1/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- dash of salt
Now I know, your not supposed to mess around with baking measurements. However, if you don’t have brown sugar handy, use all white! Want to add more nuts or some chocolate chips, go ahead!
Start by beating together the sugar, egg, and butter. Just enough to combine it.. people get whipping happy and it makes the cookie fluffy and airy, no bueno. Then add your dry ingredients and mix until combine. This should form into a ball of dough. I know your supposed to cover and chill it in the fridge.. but I want to eat these damn cookies now. So, take them roll them into balls, golf ball size, and place them on your cookie tray. BUT WAIT! I like to dazzle and delight my balls by throwing them into the sugar jar. Give them a nice shake, ( get your heads outta the gutter!) Then, place them on your cookie tray, about an inch apart.
Then, just give them the classic scoring with a fork, you know, the crisscross marking. Pop them into the oven for 8-10 minutes at 350 degrees. If you want thin, crisp cookies put them in at 475. They key here for me is to not over cook. They firm up as they sit. Its easier to bite into and ice cream sammie when the cookie collapses into the ice cream, like a perfect marriage. Now, assemble!
And there you have it folks, vanilla blueberry peanut butter ice cream sandwiches. Creamy vanilla ice cream with bursts of blueberries, sandwiched between a buttery, sugar dusted cookie. Take a bite! Let the cream melt down to your elbows an the crumbs stick to your face, I won’t judge you.