Recipes
Peanut butter cookie ice cream sandwiches
These yummy gluten-free cookies are gorgeous on their own, but extra tasty in a strawberry ice cream sandwich
These yummy gluten-free cookies are gorgeous on their own, but extra tasty in a strawberry ice cream sandwich
(3 votes)
Cook: 30 Mins
Serves: 20
Price: 14p per serving
Nutritional Information
Each 36g serving contains
Energy
624kj
149kcal
624kj
149kcal
7%
Fat
9.7g
9.7g
Med
14%
14%
Saturates
2.4g
2.4g
Med
12%
12%
Sugars
10.1g
10.1g
Med
11%
11%
Salt
0.22g
0.22g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
1732kj/414kcal
Typical energy values per 100g:
1732kj/414kcal
Ingredients
215g crunchy peanut butter
125g caster sugar
100g soft brown sugar
1 large egg
1/2 level tsp bicarbonate of soda
75g walnuts, chopped
150g strawberry ice cream, to serve
Method
1
Pre-heat the oven to 160C/140C Fan/Gas 3. Line 2 baking trays with baking paper.
2
Mix together the peanut butter, caster sugar, brown sugar, egg and bicarbonate of soda. Stir in the walnuts.
3
Put teaspoons of the mixture on the baking trays to make 40 biscuits, leaving space between each. Using the palm of your hand, flatten each one to a circle a bit thicker than a £1 coin.
4
Bake for 15 minutes. Leave on the trays for 5 minutes; transfer to a wire rack to cool.
5
Sandwich the cookies together with ice cream. Serve immediately.