Peanut Butter Ice Cream Sandwiches
Yield: 8 servings
Prep Time: 5 minutes
Freeze Time: 4 hours
150 g crunchy peanut butter
200 mL double cream
200 mL condensed milk
1 Tbsp. Frank's RedHot® Original Cayenne Pepper Sauce , plus extra to serve
16 peanut cookies [or shortbread cookies]
- PLACE the peanut butter in a large mixing bowl and gradually
mix in the cream. Stir in the condensed milk and the 1tbsp. of
Franks RedHot. Spoon into a lidded freezer container and freeze
for 4-5 hours.
- TO MAKE THE COOKIE SANDWICHES, scoop the ice cream
spreading it onto 6 peanut cookies. Drizzle over a little extra sauce
if liked, top each with another cookie and serve straightaway or
freeze for a short time until required – don’t freeze for more than
an hour otherwise the biscuits lose their crispness.
Remove the ice cream from the freezer 5 minutes before scooping giving
it time to soften.