A few months ago I worked on a project with Betty Crocker and Hersey’s. They sent me some of their new to be released projects, and asked me to develop and photograph some new recipes. How could I say no as I love baking and chocolate. Guess what? We are super crazy over this recipe for Peanut Butter Ice Cream Sandwiches. Summer time fun.
This recipe was made from their Reese’s Peanut Butter and Chocolate Cupcake Mix. The peanut butter cup is one of my favorite candies, and I can eat them nonstop. When I was a child, I would pick them out of the Halloween bag, and toss the rest. And, I use to sneak them from MEM’s Halloween bags, as well. I know, I know, taking candy from a baby? Anyhow, I knew I had to make something with this mix that would be just as addicting as a peanut butter cup. Guess what? I nailed it.
The weather was hot, and I decided it would be fun to mix up the recipe, and create an ice cream sandwich instead of a cupcake. In order to make the layers of the sandwich, a bit denser, I added some ap flour to the cupcake mix and baked the batter in a jelly roll pan. The peanut butter came in the form of a filling which I swirled with vanilla ice cream to create the middle of my sandwich. The creamy peanut butter was out of this world swirled with creamy ice cream.
This is not only a great afternoon snack, but it would make a fun party treat at a child’s birthday party. Cake and ice cream all rolled into one. Hersey’s not only has released some new and tasty products, but they have a great new website with loads of fun recipe ideas. You definitely want to spend a little time over there, and check back here as well as I will be releasing a few more fun treats!
Peanut Butter Ice Cream Sandwiches
- 1 box Reese’s Peanut Butter and Chocolate Cupcake Mix
- 1/2 cup all-purpose flour
- 2/3 cup water
- 1/3 cup vegetable oil
- 1 egg
- 1.5 quart of your favorite vanilla ice cream
- Lightly grease a jelly roll pan
- Line the jelly pan with parchment paper.
- Preheat the oven to 350.
- Place the cupcake mix and the flour in the mixing bowl to your mixer.
- Add the water and oil. Continue preparing according to the package directions.
- Evenly spread out the cupcake batter across the jelly roll pan.
- Bake for 15 minutes.
- Cool for 5 minutes, and then gently place cake onto a cooling rack. Remove parchment paper.
- Cool completely.
- Evenly divide the cake into two halves. Place one half onto a smaller cookie sheet that has been lined with plastic wrap (leave extra hanging over the sides and ends of the pan).
- Remove the ice cream from the freezer 15 minutes before putting the sandwiches together.
- Prepare the peanut butter filling according to the directions on the package.
- Swirl the peanut butter filling into the softened ice cream.
- Spread one half of the cake with the softened ice cream and peanut butter swirl.
- Sandwich the other half of the cake over the top.
- Fold the extended plastic wrap over the top.
- Place in the freezer until hard, about 2 hours.
- Remove from the freezer, unwrap the plastic and cut with a serrated knife. Have the parchment and string ready.
- Wrap each of the sandwiches and put into the freezer to firm up, about 1 hour.
- Do not worry about the batter being thinly spread across the jelly roll pan, it will become thicker when baked.
- Have an area cleared in the freezer for when step 16 arrives.
- Work quickly when slicing the sandwiches into individual servings, have the parchment and string ready.