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"Ice Cream" Sandwiches

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  • Level: Easy
  • Total: 1 hr 25 min (includes cooling and freezing times)
  • Active: 15 min
  • Yield: 6 servings
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3/4 cup peanuts

1/2 teaspoon sea salt

12 peanut butter cookies from a bakery

2 pints peanut butter-and-fudge sorbet, such as Talenti


  1. Place the peanuts in a small sauté pan and toast over medium-low heat until golden. Sprinkle with sea salt, toss and set aside to cool. Place the peanuts in a food processor fitted with the steel blade and pulse until finely chopped. Transfer to a plate and set aside.
  2. Place 6 cookies, flat side up, on a sheet pan covered with parchment paper. Soften the sorbet for about 15 seconds in the microwave, until it's pliable but not defrosted. Place a large scoop of the sorbet on top of each cookie and place a second cookie on top of the sorbet, flat side down. Lightly press down on the top cookie until the sorbet reaches the edge. Roll the edge of the cookies in the chopped peanuts and place in the freezer for about one hour before serving.