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Ice Cream Sandwich

Peanut Butter Cookie & Milk Stout Ice Cream Sandwiches


Release your inner cookie monster with this to-die-for combination.

  • Yields: 10 |
  • Rating:

  • Prep Time : 10 mins |
  • Cook Time : 15 mins
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Milk Stout Ice Cream
⅖ C (100 ml) milk
1 litre cream
2 C (500 ml) milk stout
275 g sugar
10 egg yolks

Peanut Butter Cookies
1 tsp (5 ml) baking powder
240 g cake flour
225 g butter, softened
340 g peanut butter
225 g castor sugar
200 g brown sugar
2 eggs
pinch of salt

Milk Stout Ice Cream

Combine the milk, cream and milk stout in a saucepan over a medium-high heat. Bring to scalding point, but do not let the mixture boil. While the liquids are warming up, whisk the egg yolks and sugar together in a bowl. Once the milk mixture has reached scalding point, remove from the heat and add a splash of the mixture to the egg yolk mix to temper it.

Gradually pour in the milk stout mixture, whisking as you go to. Then pour everything back into the saucepan and cook the egg mixture over a low heat for about 5 minutes, or until it has thickened slightly and the raw egg taste has been cooked out.

Strain into a clean jug and leave to cool for about 30 minutes. Then churn according to your ice-cream maker’s instructions.

Peanut Butter Cookies

Preheat the oven to 180 ºC.

Sift together the flour and baking powder and set aside.

Beat the butter and peanut butter together, add the sugars and then cream until light and fluffy. Add one of the eggs, then add a tablespoon of your weighed out flour mixture (this will help prevent curdling) and beat well. Repeat with the second egg until fully incorporated. Add the pinch of salt, then fold in the rest of the flour and baking powder.

When ready to bake the cookies, line a baking sheet with greaseproof paper. Roll the dough into balls weighing about 55 g and place on the baking sheet, press down lightly and then bake for about 10 – 12 minutes. Remove from the tray and place on a cooling rack. Leave to cool completely.

To assemble the ice cream sandwiches, scoop out a generous portion of ice cream and sandwich between two biscuits.