No-Bake Chocolate Peanut Butter Ice Cream Sandwiches
- 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
Add 1 1/2 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.
- 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