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Peanut Butter Ice Cream Sandwiches Recipe

Peanut Butter Ice Cream Sandwiches


Enjoy Alden’s Organic Peanut Butter Fudge ice cream between two scrumptious peanut butter cookies.


  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 cup peanut butter
  • 1 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt 
  • 1 Sqround (48oz) Alden’s Organic Peanut Butter Fudge ice cream


  1. Preheat oven to 350°F 
  2. Line a baking sheet with parchment paper and set aside.
  3. In a stand mixer, cream together butter, granulated sugar, and brown sugar on medium speed for 3-5 minutes, until light and fluffy.
  4. Add egg and mix thoroughly.
  5. Add peanut butter and mix thoroughly.
  6. In a medium bowl, combine flour, baking soda, and salt.
  7.  Add dry ingredients to wet ingredients and mix on medium-low until just combined.
  8. Using a small cookie scoop, scoop out dough and roll into balls.
  9. With a fork, flatten cookies, then place cookies 2 inches apart on the baking sheet.
  10. Bake for 13-16 minutes.
  11. Allow to cool for 5 minutes on the cookie sheet before transferring to a cooling rack.
  12. While cookies are cooling, allow the ice cream to soften at room temperature for 5-10 minutes.
  13. Once cookies are fully cooled, place a heaping scoop of Alden’s Organic Peanut Butter Fudge ice cream between two cookies and gently flatten.
  14. Enjoy right away or place back in the freezer for 1-2 hours to firm up!