Double Chocolate Peanut Butter and Strawberry Ice Cream Sandwiches

I LOVE Valentine’s Day. It’s one of my favorite holidays of the year, and always has been, even if I didn’t have a Valentine to speak of. What’s not to love about a holiday that promotes the consumption of chocolate, red wine, steak, lobster and the color pink? Not much. Especially when you’ve got double chocolate peanut butter and strawberry ice cream sandwiches!

As a kid, Valentine’s Day was always a special day in our household; my brother and I would get Valentine gifts from our parents and then we’d have a fancy dinner at home chock-full of our favorite fancy foods like grilled filet mignon and snow crab legs drowned in copious amounts of drawn butter and lemon. Even though we would be positively stuffed after consuming all that food, a decadent dessert of some sort, usually crème brûlée or molten chocolate cake always followed dinner. It’s one of those childhood memories you never forget, and makes the day itself that more nostalgic and dear to my heart.

Double Chocolate Peanut Butter and Strawberry Ice Cream Sandwiches

Even as an adult I follow suit and celebrate similarly by making a fancy dinner for my husband at home on the actual day, forgoing the crowded restaurants and fixed menus for a more low-key evening. I skip getting him a cheesy store-bought gift, and instead give him what he really wants – cookies!

Typically, I’ll make his favorite chocolate peanut butter balls, a snicker doodle of some sort and another “surprise” cookie. This year…these double chocolate and peanut cookies are on the menu, and I made them even more special by transforming them into an ice-cream sandwich perfect for Valentine’s Day.

I did a trial run of these guys, sans the ice cream last weekend for Kev and his friends, and they went WILD for them. One of the boys even said it was the softest cookie he’d ever had – win! (Especially for a girl that doesn’t bake on the regular.)

Double Chocolate Peanut Butter and Strawberry Ice Cream Sandwiches

These are an adaption of a classic peanut butter cookie, but part of the flour is subbed out for chocolate cocoa powder, and for even more added chocolate, semi-sweet chocolate chips are folded into the dough. If dark chocolate or milk chocolate is your thing, feel free to substitute as needed.

The original recipe calls for the dough to be refrigerated for 2-3 hours, but I didn’t find that necessary. Instead, I made up the dough, rolled them into balls, placed them on a cookie sheet and popped them into the freeze for about ten minutes. After they completely chill (almost to frozen), I  baked them off in a 350 degree oven.

Now, the key to making these super soft, is to make sure you don’t over bake them. Remember, they continue to cook when pulled out of the oven, and once they’re cool, harden even more.

Scoop a generous portion of Strawberry ice cream between two cookies and Valentine’s Day dessert is done!

Double Chocolate, Peanut Butter and Strawberry Ice Cream Sandwiches 3

Messy, but totally worth it.

Double Chocolate, Peanut Butter and Strawberry Ice Cream Sandwiches 5

How Long Will Homemade Ice Cream Sandwiches Keep in the Freezer?

Homemade ice cream sandwiches will keep 2 or more weeks in the freezer.

Wrap individually for longer freezer life.

Can You Use Light Brown Sugar In Place of Dark Brown Sugar?

For the most part, you can use light and dark brown sugar interchangeably. 

There is a difference in molasses content in light and dark brown sugar, so recipes may turn out slightly differently when substituting one for the other.

Can Ice Cream Be Refrozen?

It is only safe to refreeze ice cream if it is only slightly melted and has been kept cold.

Double Chocolate Peanut Butter and Strawberry Ice Cream Sandwiches

Double Chocolate Peanut Butter and Strawberry Ice Cream Sandwiches

2.75 from 4 votes
Servings: 15 sandwiches
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes
Total Time: 40 minutes


  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extra
  • 1 cup creamy peanut butter
  • 2 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup sugar for rolling
  • 1 pint strawberry ice cream


  • Preheat oven to 350 degrees.
  • In a stand-mixer, cream butter and both sugars together until smooth.
  • Add the eggs, one at a time until combined.
  • Add vanilla and peanut butter, mix on medium speed until combined.
  • Scrape the sides of the bowl down, combine one last time.
  • In another bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
  • With the mixer on a low speed, add the flour and cocoa mixture a little bit at a time until all of it is added in.
  • Fold chocolate chips in.
  • Line a baking sheet with a silt pad or parchment paper.
  • Form dough into balls (about two tablespoons full) and roll in remaining sugar.
  • Place 1 1/2 to 2 inches apart on baking sheet.
  • Press down with the tines of a fork.
  • Pop into the freezer for 10-15 minutes or until chilled.
  • Bake for 10 minutes.
  • Let cool slightly and then transfer to a cooling rack.
  • Let cool completely and then scoop ice cream in between two cookies.
  • Freeze in airtight container until ready to use.


*Adapted from Sally's Baking Addiction 
store in an airtight container in the freezer


Serving: 1gCalories: 443kcalCarbohydrates: 53.5gProtein: 8.1gCholesterol: 62.4mgFiber: 2.6gSugar: 29g
Author: Sweet Basil
Course: 100 Best Cookies Recipes on the Planet

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