No-Bake Chocolate Peanut Butter Ice Cream Sandwiches
Ingredients
- 1 pkg (18.3 oz. or 440 g) fudge brownie mix (you won’t use all of it)
- 1/2 cup (1225 mL) creamy peanut butter
- 3 cups (750 mL) softened vanilla or chocolate ice cream
Directions
- Add 1½ cups (375 mL) of the brownie mix and the peanut butter to a large bowl and mix well. The mixture will be very dry.
- Use the Large Scoop to distribute the mixture evenly into the wells of the Ice Cream Sandwich Maker. Use the Scoop & Spread to spread the batter to the edges. You may need to use your fingers to press
- To build the ice cream sandwiches, press the frame onto one tray of the Ice Cream Sandwich Maker. Scoop ½ cup (125 mL) of ice cream into each mold and spread evenly. Once all the wells are full, invert the other pan on top of the mold and securely attach.
- Freeze for at least 35 minutes before releasing.
Yield:
- 6 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 550, Total fat 33 g, Saturated Fat 10 g, Cholesterol 30 mg, Carbohydrate 53 g, Fiber 3 g, Sugars 36 g, Protein 15 g