Easy Peanut Butter Cookie Ice Cream Sandwiches

A while back we had our summer version of our Freaky Friday Recipe Swap.  I made Chili Cheese Coneys from my pal Angela over at LeMoine Family Kitchen.  What's more summery than a hot dog?  Well it turns out it's an Ice Cream Sandwich!  And not just any ice cream sandwich.  An ice cream sandwich made with homemade peanut butter cookies!  Michaela at An Affair from the Heart whipped up these Easy Three Ingredient Peanut Butter Cookies.  Guess what isn't one of the ingredients?  Flour!  That means they are gluten-free and I'm oh so happy!  Not only are the cookies fabulous by themselves, but Michaela took them a step further by filling them with vanilla ice cream and rolling the edges in mini chocolate chips.  I'm embarrassed to say how many of these ice cream sandwiches I've prepared this summer.  It has been our new favorite gluten-free snack around here.  I even made a batch for my Dad's birthday this weekend.  With only 3 ingredients and 15 minutes in the oven, these cookies are ready in a snap.  I usually let my ice cream soften on the counter for a few minutes while the cookies cool completely.  Once the ice cream sandwiches are assembled I individually wrap them in plastic wrap and place them in the deep freeze for a little while so the ice cream freezes back up. A wonderful dessert or afternoon snack that's sure to please everyone! 

The ideal treat on a hot summer day.
Bonus:  GLUTEN FREE!

Bake up a batch of 3 ingredient peanut butter cookies.
Cool completely on a cooling rack.

Fill the middle with softened ice cream.
Roll in mini chocolate chips
for extra fun!

What a treat!

I won't tell if you eat two.

Easy Peanut Butter Cookie Ice Cream Sandwiches

For the Cookies:

1 cup sugar
1 cup creamy peanut butter
1 egg

Preheat the oven to 350 degrees F.  Line a cookie sheet with parchment paper.  Combine the ingredients in a bowl and mix together.  (I used my stand mixer.) Roll cookies into 12 equal balls (I used my cookie scoop) and place on parchment paper.  Use a fork to mash down the ball and create the iconic criss-cross pattern.  Bake for 15 minutes.  Cool slightly on cookie sheet, then remove to cooling rack and cool completely. 

For the Ice Cream Sandwiches:

12 baked cooled peanut butter cookies
1 quart (you'll have plenty left) softened vanilla ice cream
1-2 cups mini chocolate chips

Place a scoop of slightly softened ice cream between two cookies and smoosh together.  Place the chocolate chips in a shallow bowl.  Roll the edges of the ice cream sandwich in the chocolate chips.  Wrap in plastic wrap and freeze several hours or overnight.

Prep Time:  Approximately 25 minutes   Cook Time:  15 minutes, plus needs to freeze