These ice cream sandwiches – made with homemade shortbread, peanut butter ice cream, and milk chocolate – are inspired by my favorite Girl Scout Cookies.
With the holidays long gone and a few months of cold still ahead, we’ve reached the point of winter when I start to hear people say “I’m ready to skip ahead to spring. There’s nothing to look forward to this time of year.”
Um, hello! Aren’t you forgetting something?
It’s Girl Scout Cookie Season!!
Girl Scout Cookies are definitely something I look forward to this time of year! I’ve already ordered a couple of boxes from my coworker’s daughter, and I’m hoping that a Girl Scout troop with set up a booth outside of my local grocery store soon so that I can pick up another box (or three).
But in the meantime, while I wait for my Girl Scout Cookies to arrive, I’ll be enjoying these tasty Girl Scout Cookies Ice Cream Sandwiches inspired by my favorites: Peanut Butter Patties/Tagalongs!
These ice cream sandwiches are the total packages. Homemade shortbread is topped with peanut butter ice cream and coated with creamy milk chocolate. I dare you to eat just one!
Girl Scout Cookies Ice Cream Sandwiches
1/2 cup salted butter, room temperature
1/2 cup confectioner’s sugar
1 tsp. vanilla extract
1 cup flour
1 pint peanut butter ice cream
1-1/2 cup milk chocolate chips
3 T coconut oil
Preheat the oven to 300°F. Lightly grease a 9-inch cake pan.
In the bowl of a stand mixer, beat the butter, confectioner’s sugar, and vanilla until combined. Then beat in the flour until the dough comes together.
Press the dough into the pan. Use your fingers to smooth the surface of the dough, then prick the dough all over with a fork.
Place the pan in the oven and bake until the shortbread is golden brown, about 35 minutes. Let the shortbread cool in the pan for about 5 minutes. Then, using a 2-1/4 inch circular cookie cutter, cut 8 cookies. Remove the circular cookies from the pan and allow them to cool completely on a wire rack.
Place the wire rack with the shortbread cookies on top of a baking sheet. Put a scoop of ice cream on top of each cookie and use the back of a spoon to gently flatten the ice cream and smooth it into a mound. Place the cookies (along with the wire rack and baking sheet) in the freezer for one hour to give the ice cream time to re-freeze.
Melt the chocolate in a saucepan over low heat. Add the coconut oil and stir until melted and combined.
Remove the tray with cookies from the freezer. Pour a heaping spoonful of the chocolate mixture over each cookie, coating the ice cream. Then pour another spoonful around the edge of each cookie so that the chocolate drips down and coats the sides. The baking sheet will catch any drips. Return the tray to the freezer for 30 minutes to let the chocolate set.
Eat immediately (these ice cream sandwiches can get messy, so you may want to use a bowl and a spoon) or store in an airtight container in the freezer for up to one week.