You know the feeling when you’ve eaten half of your dessert and go “I think that’s enough, I’m satisfied”? No? Well, I didn’t either until I tried these Peanut Butter Ice Cream Sandwiches. They are incredibly rich (might be because I freestyled a little and made the sandwich-part about twice as thick as it should be, since it was chocolate and I figured it was the right thing to do).
I think ice cream is fantastic. It’s probably the ultimate base for a dessert. It works great just on its own, especially when you feel a little down and low. Or just tired. Or you’ve done well and deserve a reward. Like Ben & Jerry’s Half Baked for instance. Where was I? Yes, ice cream is fantastic just as it is, but if you feel ambitious, it’s pretty easy to pimp this dessert to a whole other level.
Start small with serving ice cream with fresh fruit and berries, then take it up a notch by grating white chocolate over said fruit and berries and put these in the oven for a while. Make your own chocolate sauce. Make meringue. Then make meringue and put it on top of the ice cream and put it in the oven. You see where I’m going right? There’s a lot more to ice cream than binge eating a bucket in front of the TV, and it doesn’t have to be that much of a challenge to up your game.
These sandwiches, then. (That they’re called sandwiches sort of make me feel like maybe they’re healthy.) Make the maybe sort of healthy sandwich by mixing 2 dl caster sugar, 1 tsp vanilla sugar, 1 tsp salt, 2 dl flour and 1 dl cocoa powder in a bowl. Melt 200 g butter, add 2 eggs and give it a good whisk. Add this to the dry ingredients and bake in the oven for five minutes on 250 degrees Celsius and leave to cool under a baking tray. Now you’ve got yourself the sandwich-part of the sandwich ice cream. Then grab a frying pan and caramelize two handfuls of chopped up peanuts in 1 dl sugar. Leave that to cool too. Mix 1 litre vanilla ice cream with 2 dl peanut butter, then add the peanuts. Cut the sandwich-cake in two and spread the ice cream mix on one half. Put the other half on top. Put it in the freezer and you’re basically done, the only thing left is to cut it in proper sized pieces, whatever that is. The fact that I still have some in the freezer, six months later, doesn’t mean they’re not delicous. It’s more that I see it as an ongoing project. I’ll get to them eventually.