Reeces Peanut Butter Cup Ice Cream Cookie Sandwich

How do you improve on one of the best flavours of ice cream known to man? That’s right. You squish it between two incredible, homemade cookies! I bring you Reeces Peanut Butter Cup Ice Cream Cookie Sandwich. Oh yes people, this is the foodie equivalent of winning all the coins and one-ups in a Super Mario game and then some. Stick with me as I take you through an incredible ice cream journey.

FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream Cookie Sandwich a real dessert treat.

First of all there is ice cream, packed with Reeces Mini Peanut Butter Cups. While some are mini cups are left whole, others are roughly chopped. Resulting in a peanut butter cup filled ice cream base. Dark chocolate ganache ripples through the vanilla base, with a hit of pure peanut butter in every spoonful. It’s okay. I undersrand if you want to think on that for a while?

FF Reeces Peanut Butter Cup Ice Cream Cookie Sandwich
Reeces Peanut Butter Cup Ice Cream Cookie Sandwich

Complimenting such a flavour punched ice cream are Mega Toffee Cookies. A large, robust Cookie is the only way to go when sandwiching chunks of peanut butter cup ice cream. Since these cookies are double their usual size, they are perfect for creating an ice cream sandwich.

FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream Cookie Sandwich

Completely sending this ice cream cookie sandwich over the top, is the customisation of the mega cookies. Dipped in dark chocolate and sprinkled with peanut butter chips, rather than contrasting, they compliment the flavours within the ice cream.

Recipe: Reeces Peanut Butter Cup Ice Cream makes 1L approx.

300mls Double Cream plus an additional 100mls for the chocolate ganache

300mls Whole Milk

6tbsp Caster Sugar

4 Large Free Range Egg Yolks

1tsp Vanilla Extract – I use Nielsen-Massey

1tsp Cornflour

100g/4oz Dark Chocolate minimum 70% Cocoa plus an additional 100g of Dark Chocolate for dipping the cookies

50g/2oz Peanut Butter

1 x 226g/8oz Reeces Peanut Butter Cup Minis – alternatively use the equivalent weight of regular Reeces Peanut Butter Cups roughly chopped

2 x Packets of Toffee Cookie Mix by Wright’s Baking, alternatively use this recipe here.

Method:

Ensure the freezing part/bowl of the ice cream maker has been in the freezer for at least 6 hours, ideally overnight, or according to manufacturer’s instructions.

Note: For step-by-step instructions, including photographs please see here.

  • First of all, Place the milk and cream into a heavy bottom saucepan over a medium heat. Heat the cream mixture to scalding point, little bubbles appear around the rim of the saucepan before the mix reaches boiling point. As soon as scalding point is reached, remove the pan from the heat.
  • While the cream mix is heating, place the eggs, sugar, cornflour and vanilla extract into a large heatproof bowl. Whisk together until the eggs have thickened.
  • With the whisk switched to slow, gently pour the hot cream mix into the bowl with the egg mix, whisking constantly. This creates the custard base for the ice cream.
  • Pour the custard base back into the saucepan, place over a medium heat and stir constantly. Cook until the custard has thicker and coats the back of a wooden spoon.
  • Remove the pan from the heat and pour the custard through a sieve, into a large heatproof bowl.
  • Place cling film directly on top of the custard to stop a skin from forming.
  • Leave the custard to cool a little before placing in the fridge to chill.
  • While the ice cream base is chilling, prepare the mini Reeces butter cups. Tip out on to a chopping board, roughly divide into two thirds which will be roughly chopped and one third, which are kept whole.
  • Also make the chocolate ganache, which will be swirled through the ice cream. Place 100g of chocolate and 100mls of double cream into a heatproof/microwaveable jug. Heat on medium for 30 second bursts, stirring after each heating session. As soon as the chocolate starts melting into the cream continue stirring until the ganache is smooth and shiny. Set to one side to cool.
  • Set the ice cream maker up as per manufacturer’s instructions.
  • Add the peanut butter to the ice cream base. Use a balloon whisk to break it up into small pieces within the ice cream base.
  • Pour the ice cream mixture into the already churning ice cream maker.
  • As soon as the ice cream is thickened and frozen stop the machine. Remove the paddle so the ice cream can be scooped out.
FF Reeces Peanut Butter Cup Ice Cream
The process of making Reeces Peanut Butter Cup Ice Cream.
  • Scatter a few chopped Reeces Peanut Butter Cup Minis in the bottom of the freezing container.
  • Scoop half of the ice cream on top of the peanut butter cups.
  • Add one half of the remaining chopped and whole peanut butter cups. Now add the remaining ice cream.
  • Using the handle of a wooden spoon, swirl the peanut butter cups through the ice cream using a figure of eight motion.
FF Peanut Butter Cup Ice Cream
Adding the chocolate ganache swirl to the Reeces Peanut Butter Cup Ice Cream.
  • Pour the cooled, yet still liquid, chocolate ganache on top of the ice cream. Again, using the handle of a wooden spoon swirl the ganache through the ice cream.
  • Snap on an airtight lid, or double wrap in cling film and place the ice cream into the freezer to firm up.
  • Leaving the ice cream to freeze overnight ensures the chocolate ganache fully freezes within the ice cream.
FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream ready to serve.

To serve, remove the ice cream from the freezer 10-20 minutes prior to scooping. Allowing the ice cream to soften slightly. Scoop two balls of ice cream and place on one large cookie, top with another cookie and press gently to form the ice cream cookie sandwich. Alternatively, scoop and serve in a bowl with additional Mini Reeces Peanut Butter Cups.

FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream Cookie Sandwich using Wright’s Toffee Cookie Mix.

 

FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream served in a bowl.
  • Making the Cookies:
  • Wright’s Toffee Cookie Mix is a great flavour combination to pair with this ice cream. Alternatively if you are unable to buy this mix my Caramac Caramel Cookies recipe also works well.
  • Make the cookies as per instructions, however, for the Wright’s Toffee Cookies make them twice as big. You should get 10 mega cookies from 2 packets of mix.
  • Bake as directed, again the toffee cookies will take 18-20 minutes to bake as they are larger than usual.
  • Allow the cookies to cool completely on the baking tray.
  • Melt 100g of chocolate in a heatproof, microwaveable bowl, on medium setting, for 30 seconds at a time. Stir the chocolate after each heating session.
  • As soon as the chocolate is melted, dip each cookie into the chocolate, using a spoon to cover halfway across the top oven each cookie.
  • Place the chocolate covered cookies on to baking parchment and sprinkle Reece’s peanut butter chips over the chocolate covered half. Leave to set. In hot weather place in the fridge for a few minutes until set.
FF Reece's Peanut Butter Cup Ice Cream
Baking and decorating the toffee cookies for the ice cream sandwich.

 

FF Reeces Peanut Butter Cup Ice Cream
Creating the perfect Reeces Peanut Butter Cup Ice Cream Cookie Sandwich with Wright’s Baking.

Such an incredible ice cream deserves a cookie that enhances all of its qualities.

If you have enjoyed this recipe for Reeces Peanut Butter Cup Ice Cream Cookie Sandwich you may also like these:

 

Caramac Caramel Cookieswith Very Vanilla Ice Cream

FF Reeces Peanut Butter Cup Ice Cream
Caramac Caramel Cookies with Very Vanilla Ice Cream.

Rolo Chocolate Cookies with Chocolate Rolo Ice Cream

FF Reeces Peanut Butter Cup Ice Cream
Rolo Chocolate Cookies with Chocolate Rolo Ice Cream.

Chocolate Monster Mini Egg Cookies with Smarties Chocolate Mini Egg Ice Cream

FF Reeces Peanut Butter Cup Ice Cream
Chocolate Monster Mini Egg Cookies with Smarties Chocolate Mini Egg Ice Cream.

Since all of the recipes shown can only be made at home, this emphasises the core beliefs of Feasting is Fun. Creating flavour combinations, at home, should be fun. Each one of these examples is a feast in itself. Also, most importantly, invite your friends over to share these incredible ice cream cookie sandwiches. Finally proving that all food tastes better when shared.

Sammie xx

Wright’s Baking provided the Toffee Cooki Mixes used in this post. All recipe ideas are my own. No payment was received for the creation of this post. All views and opinions are my own. No part of this post may be reproduced without my specific written permission. Please see my Disclosure Policy.

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Mint Chocolate Milkshake Ice Cream

So this this summer I’m having lots of fun making different flavoured ice creams. Yet would I be able to turn a Mr Sherick’s Hint of Mint shake into one? Well, you know me, always up for a challenge. This one is not good, not great, but, awesome. A delicious creamy Mint Chocolate Milkshake Ice Cream!

FF Mint Chocolate Milkshake Ice Cream
Mint Chocolate Milkshake Ice Cream churning Mr Sherick’s shakes into ice cream.

I do apologise for the poor lighting in the photographs. Once this ice cream was made, chilled, churned, frozen and served the light levels were low. If I’d have waited another day I would have had a riot at home. Everyone was desparate to see how the milkshake had turned into an ice cream!

FF Mint Chocolate Milkshake Ice Cream
Mint Chocolate Milkshake Ice Cream a delicious twist on a milkshake.

When most people are given a milkshake or two, they tend to drink them. Oh no, not me. My brain starts whirring as to what can I make with them. I knew I wanted to try an ice cream recipe.

All of Mr Sherick’s shakes are thick, creamy and very luxurious, so I was pretty confident the ‘Hint of Mint’ shake would work well.

FF Mint Chocolate Milkshake Ice Cream
Mint Chocolate Milkshake Ice Cream soooo good!

What I was not prepared for was just how good the ice cream would turn out. Unbelievably creamy and smooth, with just the right ‘Hint of Mint’ against a light chocolate background. This Mint Chocolate Milkshake Ice Cream is seriously good. A massive hit with the whole family giving it a very firm 10/10.

As many of you who read this blog regularly will know, anything above an 8.5 is very hard to attain from our youngest daughter, so Mr Sherick’s you should be very pleased with a top score.

Whilst making the ice cream I resisted the urge to add some extra chunks of minty chocolate. I am so glad that I did. This ice cream is so smooth and dreamily creamy. Yes there is a place for mint chocolate chips in ice cream, but not in this recipe.

FF Mint Chocolate Milkshake Ice Cream

    Mint Chocolate Milkshake Ice Cream smooth and refreshing.

 

Recipe: Makes 750ml Mint Chocolate Milkshake Ice Cream 

1 x 250ml Hint of Mint Milkshake by Mr Sherick’s

300mls Double Cream

50ml Whole Milk

4 Large Free Range Egg Yolks

5tbsp Caster Sugar

1tsp Corn Flour – I use Waitrose

Method: For photographic step by step instructions see Very Vanilla Ice Cream.

Note: Ensure the frozen bowl part of your ice cream maker has been in the freezer for 8 hours or according to manufacturers instructions.

  • Pour the milkshake, milk and cream into a heavy based saucepan over a medium heat.
  • Bring to scalding point – a rim of small bubbles will form, just before the liquid boils.
  • As soon as the liquid has reached scalding point remove from the heat.
  • Into a large bowl add the egg yolks, sugar and corn flour.
  • Whisk until pale and creamy.
  • With the whisk on slow gently pour in the scalded cream/milkshake mixture.
  • Once combined pour the contents of the bowl back into the saucepan on a low/medium heat (custard base). Stirring continuously.
  • When the custard base has thickened and coats the back of a wooden spoon remove the saucepan from the heat.
  • Pour the custard base through a sieve into a clean bowl.
FF Mint Chocolate Milkshake Ice Cream
Mint Chocolate Milkshake Ice Cream base cooling.
  • Place cling film directly on top of the custard base to stop a skin forming.
  • Leave to cool and when just warm place in the fridge to chill until cold.
  • Once cold the custard base is ready to be churned into ice cream.
  • Set up your ice cream maker according to the instructions given by the manufacturer.
  • Switch the machine on so that it is churning and carefully pour in the custard base.
  • Churn until the ice cream is softly frozen. Stop the ice cream maker.
FF Mint Chocolate Milkshake Ice Cream
Mint Chocolate Milkshake Ice Cream softly frozen in the ice cream maker.
  • Remove the paddle from the ice cream maker and scoop all of the ice cream off into a freezer proof tub. Use a silicone spatula to scoop the remaining ice cream out and into the tub.
FF Mint Chocolate Milkshake Ice Cream
Softly frozen Mint Chocolate Milkshake Ice Cream ready for the freezer.
  • Pop a lid on the tub a place in the freezer until frozen solid, ideally overnight but you can check after 4 hours.
  • To serve your Mint Chocolate Milkshake Ice Cream, remove the tub from the freezer 15 minutes before serving.
  • I scooped balls of the delicious ice cream into premade (not by me!) brandy snap baskets and garnished with a little fresh mint.
FF Mint Chocolate Milkshake Ice Cream
Mint Chocolate Milkshake Ice Cream a classy dessert.

One bottle of ‘Hint of Mint’ milkshake makes a smooth, elegant dessert for 4-6 people, depending on how generous your portions are. In our house it was split between 5 people.

I am utterly thrilled that I was not only able to turn a shake into ice cream, more so that it was a very, very good ice cream. The hint of mint was still there and this proved to be a very smooth and refreshing ice cream. Perfect after a spicey meal, or in a cone in the garden whilst enjoying the sun.

Why don’t you churn your Mr Sherick’s shakes into ice cream?

If you have enjoyed the recipe for this Mint Chocolate Milkshake Ice Cream here are some others you may like to try:

Chocolate Honeycomb Ice Cream

FF Chocolate Honeycomb Ice Cream
Chocolate Honeycomb Ice Cream delicious in these toffee cookie cups.

Lemon Ripple Ice Cream

FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream just add a spoon!

Chocolate Orange Ice Cream

FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream with a chocolate ganache ripple.

Creating new flavours using my new Andrew James Ice Cream Maker is so much fun. Using milkshakes from Mr Sherick’s to successfully create delicious ice cream is a creative achievement for me.

If you’ve been inspired to churn your shakes into ice cream please let me know? I love reading your comments and seeing your photos on Twitter and Instagram. Talking of which, keep your eyes open for a Mr Sherick’s giveaway coming very soon.

Have fun making, baking and creating in your kitchens and remember food always tastes better when it’s shared.

Sammie xx

Mr Sherick’s sent me some of their shakes to try. All opinions, views, content and photographs are my own. Please see my Disclosure Policy.

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