Oh! And look what I did last week.
I made over 150 Oreo truffles for a wedding reception. Call me sick, but I really enjoyed making these.
Back to the ice cream sandwiches.
I got the cookie recipe from Risa at Baked Perfection and the ice cream from Katrina at Baking and Boys. Thanks guys!
1 cup (2 sticks) butter, softened
Preheat oven to 375 degrees Fahrenheit
In a medium bowl combine the flour, baking soda, salt, package of vanilla pudding mix, and dash of cinnamon. In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet. Bake 9 to 11 minutes or until golden brown. Cool on wire rack. Recipe makes between 4 and 5 dozen cookies.
Peanut Butter Chocolate Chip Ice Cream
¾ cup smooth peanut butter
¾ cup plus 2 tablespoons sugar
2 2/3 cups half-and-half
Pinch of salt
1/8 teaspoon vanilla extract
2 cups mini chocolate chips
Puree the peanut butter, sugar, half-and-half, salt, and vanilla in a blender or food processor until smooth.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. After churning, stir in chocolate chips.