Description
This Giant Peanut Butter Ice Cream Sandwich combines soft peanut butter cookie crusts with a creamy peanut butter and vanilla ice cream filling, topped with a luscious Nutella drizzle. Perfect for a crowd-pleasing dessert, it’s a no-bake ice cream treat with a crunchy graham cracker crumb topping and a rich, smooth texture.
Ingredients
Cookie Crust
- 2 packages (16 ounces each) individually-portioned refrigerated peanut butter cookie dough
- 6 whole chocolate graham crackers, crushed
Ice Cream Filling
- 1 cup cold whole milk
- 1 cup heavy whipping cream
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 package (8 ounces) cream cheese, softened
- 1 1/3 cups creamy peanut butter
- 3 cups vanilla ice cream, softened
Topping
- 1/4 cup Nutella
Instructions
- Prepare Cookie Crusts: Preheat the oven to 350°F. Allow the refrigerated peanut butter cookie dough to stand at room temperature for 5-10 minutes to soften. Press the dough evenly into two ungreased 9-inch springform pans. Sprinkle the crushed chocolate graham crackers over the cookie dough. Bake for 20-25 minutes or until the cookie crusts are set. Remove from oven and let cool completely.
- Make Ice Cream Filling: In a large bowl, whisk together the cold whole milk, heavy whipping cream, and instant vanilla pudding mix for 2 minutes. Let the mixture stand for 2 minutes until it soft sets. In a separate large bowl, beat softened cream cheese and creamy peanut butter until smooth. Gradually add the pudding mixture and softened vanilla ice cream, beating until the filling is smooth and creamy.
- Assemble Sandwich: Spread the peanut butter ice cream filling evenly over one of the cooled cookie crusts in its springform pan. Remove the sides of the second springform pan from the other cookie crust, then carefully place this crust, crumb-side down, over the filling to form a sandwich. Wrap the entire assembly in plastic wrap and freeze on a baking sheet for at least 4 hours or until firm.
- Serve with Nutella: Remove the sandwich from the freezer about 15 minutes before serving to soften slightly. Place the Nutella in a small microwave-safe bowl, cover, and microwave at 50% power for 1-2 minutes, stirring twice to achieve a smooth drizzle consistency. Remove the sides of the pan, cut the giant ice cream sandwich into slices, and drizzle Nutella over the top for a delicious finishing touch.
Notes
- Make sure the cookie dough is soft enough to press into the pans for even baking.
- Allow the ice cream sandwich to soften slightly before slicing to avoid cracking.
- You can substitute creamy peanut butter with natural peanut butter if preferred, but texture may vary.
- Use full-fat dairy products for best texture and flavor in the filling.
- To speed up chilling time, place the wrapped sandwich in the coldest part of the freezer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
