Recipe: Peanut butter biscuit and ice-cream sandwich

Ingredients

Peanut butter ice cream
250ml (1 cup) peanut butter
160g castor sugar
250ml (1 cup) milk
500ml (2 cups) fresh cream

Biscuits
240g butter
180g castor sugar
180g brown sugar
1 large egg
5ml (1 tsp) vanilla extract
100g peanut butter
180g cake flour
120g oats
10ml (2 tsp) bicarbonate of soda
5ml (1 tsp) baking powder
A pinch of salt
Peanuts, roasted, to garnish

Method

1. For the ice cream, combine the peanut butter and castor sugar until smooth.

2. Add the milk and blend until the sugar has dissolved. Stir in the cream and let it chill in the fridge for about 1 hour.

3. Pour the mixture into an ice-cream machine and churn (see tips below). Pour it into a loaf tin and freeze.

4. For the biscuits, preheat the oven to 180°C and lightly grease a baking sheet.

5. Cream the butter, castor sugar and brown sugar together. Add the egg, vanilla extract and peanut butter, and stir to combine.

6. Sift the dry ingredients together and add it to the peanut butter mixture.

7. Form balls of 30g with the mixture, place them on the baking sheet and flatten a little. Bake for 15 minutes.

8. Remove the ice cream from the fridge. Cut it into slices, then cut out circles with a cookie cutter to match the size of the biscuits (or simply scoop out a ball of ice cream). Place it between two biscuits and squeeze slightly to secure. Continue until all the ice cream has been used. Top with the peanuts and serve.

Notes: If you don’t have an ice-cream machine, pour the mixture into a loaf tin and freeze, stirring occasionally until smooth. Store leftover biscuits in an airtight container and eat within a week.

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