Peanutty Ice-cream Sandwiches

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 5 Minutes
Bake: 11 Minutes
Freeze: 1 Hour, 30 Minutes


2/3 cup butter or margarine
2 cups quick-cooking oats, uncooked
3/4 cup firmly packed dark brown sugar
1/2 cup finely chopped dry-roasted peanuts
1 large egg, lightly beaten
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chunky peanut butter
3 cups vanilla ice cream, softened
1 cup coarsely chopped dry-roasted peanuts


Melt butter in a Dutch oven over medium heat. Remove from heat, and stir in oats and next 7 ingredients.

Drop oat mixture by tablespoonfuls 3 inches apart onto a parchment paper-lined baking sheet. Spread each dollop of cookie batter to form a 3-inch circle.

Bake at 350° for 9 to 11 minutes or until edges are golden. Remove from pan, and cool completely on a wire rack.

Swirl peanut butter into softened ice cream. Freeze 30 minutes. Scoop ice cream evenly on flat sides of half of cookies; top with remaining cookies, flat sides down. Roll sides of sandwiches in coarsely chopped peanuts. Place in plastic or wax paper sandwich bags, and freeze at least 1 hour.

Note: Do not substitute a greased baking sheet for parchment paper. Cookies will slide and tear.

Diane Sparrow, Osage, Iowa,

Southern Living

March 2005
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