Homemade Peanut Butter Chocolate Chip Ice Cream Sandwich

This was the result of having a cookie attack and having some cream in my fridge that I didn't want to go to waste. Yeah....that's right.....it was just sitting there....and I HAD to use it. I wouldn't want it to go bad or anything. So I made some ultra creamy, deliciously dreamy, peanut butter chocolate chip ice cream. So good!

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!

Chocolate Chip Cookies

2 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 package vanilla instant Jell-O Pudding (not prepared)
1 cup (2 sticks) butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups chocolate chips

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.