You guys! Summer is here and I am ecstatic! I’ve been in a state of euphoria for the past two days, which is a good thing and a bad thing. It’s a good thing because, you know, it’s euphoric. It’s a bad thing because I constantly have to remind myself that I can’t sit in the sun and get day drunk for the next two months – it’s very disappointing. I don’t think I will ever get over the buzz kill that is adulting in the summertime. But I can soothe my inner sprinkler-loving child with these Bourbon Butterscotch Ice Cream Sandwiches. Okay, the bourbon is more for adult Susan than child Susan if you want to split hairs.
These ice cream sandwiches were originally destined for Father’s Day because they feature two of my dad’s favorite things: peanut butter cookies and butterscotch ripple ice cream. But life kind of got in the way and these pups got delayed. If you’re worrying that my dad got shortchanged, don’t. Even if I had been the together person I intended to be and posted these on Father’s Day, he still wouldn’t have gotten one. He lives a few provinces away and I don’t think ice cream sandwiches generally travel well. I was only planning to post them in his honor. Although, in hindsight that seems a touch cruel, no? To post photos of ice cream sandwiches intended for a person who can’t eat them. I might be a terrible person…
The delay in my ice cream sandwich plans turned out to be a blessing in disguise. My friend is currently visiting from Barcelona and she very kindly brought me a jar of salt from Ibiza. I didn’t ask her to, she just seemed to anticipate my fancy-salt needs. If I had followed through with my Bourbon Butterscotch Ice Cream Sandwiches in a more timely manner, I wouldn’t have had the salt. A sprinkle of the stuff on butterscotch ripple ice cream coated in yet more butterscotch sauce is basically culinary poetry. Forget friends in high places, it’s better to have friends in foreign places.
I have to admit that I originally wanted to add the salt because I liked the color of the container and thought it would work well in photos. Well, not only does it look amazing in the photos (seriously, that color is cool AF), it also tastes bananas good. I know, I sound like a massively pretentious foodie – please know, I want to punch myself right now – but high quality, expensive salt *does* taste better. I wish it were a marketing ploy but, like Shakira’s hips, my taste buds don’t lie.
I’ve been told these Bourbon Butterscotch Ice Cream Sandwiches are maybe a little intimidating. Yeah, I guess you could take that stance – they are pretty ridiculous. So if the prospect of eating one has you feeling uneasy (or queasy) there are few more manageable ways you could approach these beasts.
Basically, these sandwiches are capable of the same serving options as their savory counterparts. Eating two cookies in one go wigging you out? Eat an open-faced ice cream sandwich. Have a low butterscotch tolerance (is that, like, real?)? Go light on the sauce or serve it on the side. Is everything just too much? Cut the sandwich in half and share it with a friend, though I can’t promise you won’t experience some level of regret. And finally, you can just eat the whole thing in whatever fashion you please. Who am I to judge? I’m the one who made the damn things.
I get that every component of these Bourbon Butterscotch Ice Cream Sandwiches are completely and utterly evil. I also get that bikinis are calling or whatever. But guys, you work hard and because your an adult you’re probably going to have to work hard all summer. Working in the summer is a hard truth that I for one still struggle with. Yeah, we may not be kids screaming through sprinklers anymore but we can still enjoy a good ice cream sammich. Let’s take back the summer one ice cream sandwich at a time. Oh, and let’s put booze in them because we are adults and we’re allowed.
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 11/4 cups dark brown sugar
- 1 1/4 cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 1/2 cup all-natural crunchy peanut butter
- 1 tablespoon vanilla extract
- 1 1/2 cups peanut butter chips
- 1/3 cup unsalted butter
- 1 1/2 cups dark brown sugar
- 1/2 teaspoon salt
- 1/4 cup bourbon
- 1 cup heavy cream
- 4 large egg yolks
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- Preheat the oven to 300F.
- Sift flour, baking soda and salt together into a large mixing-bowl. Whisk to combine and set aside.
- Cream butter and sugars together in a stand-mixer fitted with a paddle attachment until uniform and fluffy.
- Add the eggs one by one and beat until well integrated. Add the peanut butter as well as the vanilla extract.
- Add the flour mixture to the butter mixture in thirds, then stir in the peanut butter chips.
- Roll 1/4 -1/3 cup of batter into balls and place them on a baking sheet fitted with a silicon mat.
- Flatten the dough balls into discs and bake for 20-25 minutes.
- Remove the cookies from the oven and flatten them with a large spatula.
- Let cool for 5 minutes before transferring the cookies to a cooling rack.
- When the cookies are room temperature, transfer them to a freezer bag and freeze overnight.
- Place butter, brown sugar and salt in a small saucepan.
- Heat the butter and sugar over low until the butter melts into the sugar to form a rich paste. Slowly add the bourbon, stirring constantly.
- Add the heavy cream in 1/4 cup intervals, stirring between each addition.
- Bring the sauce to a simmer and cook for 6-8 minutes until the sauce thickens slightly.
- Remove from the heat and set aside to cool.
- Cover the sauce and refrigerate until ready to use.
- Place egg yolks, sugar and salt in a large mixing bowl. Whisk until the mixture is smooth and pale yellow in color.
- Heat milk and vanilla over low heat until steaming.
- Whisking constantly, spoon 1 cup of the milk into the egg mixture. This will temper the eggs.
- Pour the tempered eggs into the remaining milk and cook until the mixture is thick enough to coat the back of a spoon.
- Transfer the egg/milk mixture to a medium-sized mixing bowl set inside an ice bath. Stir in the heavy cream.
- Continue to stir the mixture until it is cool to the touch. About 20 minutes.
- Transfer the ice cream to an ice cream maker and process for 30 minutes or until it resembles soft serve.
- In the final ten minutes of processing the vanilla ice cream, slowly pour half of the Bourbon Butterscotch sauce into the ice cream maker. This will ripple the ice cream.
- Transfer the finished ice cream to a casserole dish and smooth out the surface. Cover with plastic wrap and freeze overnight.
- When the ice cream is ready, place one peanut butter cookie face-side down in the center of a piece of plastic wrap.
- Top the cookie with three scoops of ice cream and cover with spoonfuls of the remaining Bourbon Butterscotch sauce.
- Finish the sandwich with a sprinkling of high-quality sea salt and top with another peanut butter cookie.
- Give the sandwich a quick smoosh and wrap the plastic wrap around it.
- Repeat with the remaining cookies. You should have 8-10 finished sandwiches.
- Freeze the finished sandwiches for at least 3 hours or overnight.