Once every few weeks, Jeff and I will go to the grocery store and I will pick out one of the comically large tubs of peanut butter and put it in our cart. I will justify it by saying things like:
"Jeff, it is less expensive to buy the larger amount."
"Well, it is non-perishable so if we don't use it right away, it will still be good."
"We should get this one because it is a quick snack and we are always busy."
What I should be saying is something along the lines of:
"Please don't judge me, we both know I am going to single-handedly eat all four pounds of this peanut butter in a few weeks."
So it would seem that I love peanut butter. On a sandwich, piece of fruit, crackers, a spoon- I will take it.
How about some peanut butter-on-peanut butter action?
I was lucky enough to have some unbaked peanut butter cookies in my freezer after this last week's tasting. So I made some quick peanut butter ice cream and smashed the two together.
This ice cream is so easy- just puree all the ingredients in a blender, chill and then freeze. Note the cat napping in the sun on the windowsill.
You can definitely use any cookie in this smash-bang combination.
These sandwiches are another good excuse to buy the extra-large container of peanut butter.
recipe courtesy of www.steaknpotatoeskindagurl.blogspot.com
3/4 c smooth peanut butter
3/4 + 2 Tablespoons granulated sugar
1 1/3 c heavy cream
1 1/3 c whole milk
1/8 -1/4 teaspoon salt (depending on if you like more salty-sweet treats)
1/4 teaspoon vanilla extract
2 dozen cookies of your choice, baked and cooled completely
- - -
1. Combine all ingredients except the cookies in a blender and mix until smooth
2. Refrigerate the ice cream base for at least 1 hour (the colder it is, the better your ice cream will freeze)
3. Freeze according to manufacturers instructions (ice cream will be the consistency of soft-serve after about 30 minutes)
4. Remove soft ice cream and transfer to a sealed container. Freeze at least 5 hours** before serving (if you want scoopable ice cream)
** if you are going to make ice cream sandwiches, freeze ice cream for at least 24 hours to ensure that it will hold its shape when scooped.
to make sandwiches:
1. Bake off cookies as desired
2. Cool completely (I stuck mine in the freezer for twenty minutes)
3. Soften peanut butter ice cream in refrigerator for ten minutes
4. Scoop 2 Tablespoons (ish) of softened, but not melted, ice cream into the center of half of your cooled cookies
5. Place cookies with ice cream into the freezer for ten minutes (this will allow the ice cream to set a bit and will prevent it from squishing out the sides when you sandwich the cookies!)
6. Once ice cream scoops are set, top each with a plain cookie and press lightly to seal
7. Wrap sandwiches in plastic wrap and store in the freezer until ready to eat!