• Desserts

Caramel Ice Cream & Peanut Butter Cookie Sandwiches

Preparation Time30 mins
Cook Time30 mins


7 egg yolks
½ cup (110g) caster sugar
2 tsp vanilla paste
600ml cream
1 cup (250ml) milk

½ cup (110g) caster sugar
½ cup cream
20g salted butter

Peanut Butter Cookies
1 cup (260g) smooth peanut butter
1 cup (200g) brown sugar
1 egg
¼ cup plain flour
½ tsp baking soda
½ tsp baking powder
½ tsp sea salt


For caramel, place sugar and 2 tablespoons of water in a medium saucepan over medium-high heat and cook just swirling the pan occasionally, until a deep caramel. Remove from heat, stir in cream and butter and set aside to cool.

For ice cream, whisk yolks, sugar and vanilla together until thick and pale. Meanwhile, combine cream and milk in a saucepan over medium-high heat until hot but not boiling. Pour into egg mixture and whisk to combine. Pour mixture back into saucepan and cook, stirring constantly, over medium-low heat until thickened. Cool in refrigerator, then churn in an ice cream machine according to manufacturer’s instructions. Once churned, transfer ice cream to a freezer container. Reserve ¼ cup of caramel for serving, then swirl remaining through ice cream. Freeze for minimum 2 hours.

Preheat oven to 160°C Fan.

Place peanut butter and sugar in the bowl of an electric mixer fitted with a paddle and beat until combined. Beat in egg, then add flour, baking soda, baking powder and salt. Mix until just combined. Roll heaped tablespoons of mixture into balls and place onto a baking tray lined with baking paper, allowing room to spread, and flatten slightly. Bake for 10-12 minutes until light golden. Cool on trays until firm.

To assemble, sandwich cookies together with caramel ice cream and drizzle with reserved caramel. Serve immediately or return to freezer until ready to serve.

Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au

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