Peanut Butter Ice Cream Sandwiches

From Nathan’s Kitchen                                                                                                  Episode 1

Peanut Butter Ice Cream Sandwiches

The best way to serve ice cream is sandwiched between two delicious peanut butter cookies!

Ingredients

            Makes 8 sandwiches

	¼	cup vegetable shortening, room temperature
	¼	cup (½ stick) unsalted butter, room temperature
	½	cup chunky peanut butter
	¾	cup light-brown sugar, firmly packed
	¼	teaspoon kosher salt
	1	teaspoon pure vanilla extract
	1	large egg, lightly beaten
	1¼	cups all-purpose flour
	¾	teaspoon baking soda
	6	ounces semi-sweet chocolate chips
	1	quart vanilla ice cream, softened

Directions

1.    Preheat the oven to 375°F.  Line 2 baking sheets with parchment paper and set aside.  In the bowl of an electric mixer, fitted with the paddle attachment, cream the shortening and butter together with the peanut butter, brown sugar, and salt until light and fluffy, 3 to 5 minutes.  Then, with the mixer running on low, incorporate the vanilla extract and egg, scraping the sides of the bowl with a rubber spatula, as needed.

2.    Sift together the flour and baking soda.  With the mixer running on low, incorporate the dry ingredients into the batter, beating until just combined.  Then, stir in the chocolate chips.

3.    Working with about 2 tablespoons of the dough at a time, form 16 cookies and arrange them on the prepared baking sheets, pressing down to flatten the cookies slightly.  Bake in the preheated oven until the cookies are golden and cooked through, 10 to 12 minutes.  Then, remove and cool slightly before transferring the cookies to a wire rack to cool completely.

4.     Sandwich about ¼ cup of the ice cream between 2 cookies, gently pressing the cookies together to spread the ice cream to the edges.  Repeat with the remaining cookies and ice cream.  Then, wrap the ice cream sandwich tightly in plastic wrap, and transfer them to the freezer to freeze until firm, 1 to 2 hours.