Chocolate Dipped Peanut Butter Cookie Ice Cream Sandwiches

These sandwiches are made with my gluten free peanut butter cookies!

If food could have couples, these peanut butter cookies and ice cream would be the most fitting duo! Creamy vanilla ice cream sits in between two mouthwatering peanut butter cookies. Dark chocolate is chilled on each half of the sandwiches for a satisfying, crunchy, and chocolatey bite!

The recipe I made for the ice cream only has three ingredients, and doesn’t require an ice cream machine!

  • Whipping cream
  • Condensed milk
  • Vanilla extract or vanilla bean

To make the sandwiches you simply place a scoop of homemade ice cream onto one cookie, place another cookie on top, dip half of the sandwich in your choice of chocolate, freeze, and serve!

I definitely recommend using dark chocolate, as its gives an amazing crunch and, not being to sweet, it complements the other elements of this dessert beautifully.

You can make these sandwiches days in advanced, and enjoy premade!

Prep time: 1 hour
Total time: 3 1/3 hours
Yield: 6-7 sandwiches



  • In a small bowl whip heavy whipping cream with a mixer until soft peaks form. Fold in condensed milk and vanilla extract (or vanilla bean seeds). Pour the mixture into a 9×5 inch loaf pan, or pan of choice. Cover with plastic wrap and place in freezer for 4-5 hours, or until frozen to ice cream consistency.
  • To make the sandwiches, take one peanut butter cookie and place a 1/4 cup scoop of ice cream on top. Place another cookie on top of the ice cream and wrap the sandwich in wax paper until ready to dip in chocolate.
  • When your sandwiches are sandwiched, melt the chocolate in a bowl in the microwave, in 30 second intervals. Once melted, mix in vegetable oil. Take one of the ice cream sandwiches and dip in the melted chocolate. Repeat with the others. Place in the freezer until the chocolate is hardened. Enjoy!

If you’ve made this recipe tag on Instagram and use the hashtag #baking_alaine.

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