Double Chocolate Peanut Butter and Strawberry Ice Cream Sandwiches

2.75 from 4 votes

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.

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.)

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!

Messy, but totally worth it.

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.