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You know what these ice cream sandwiches remind me of?
Or really, who they remind me of?
Cookie Monster! You know, from sesame Street. If you don’t know then where the heck have you been and what on Earth did you watch on TV growing up?
These big cookies seem like something he would kind of love, but then again, he probably loves just about any cookie thrown his way.
He is the Cookie Monster after all.
Everything about these cookies screams Friday, the weekend, summer and FUN (and let’s pretend we are kids again).
Which in my mind is the only way to start a summer weekend.
Here’s the thing, lately I have envisioned summers in New York. I have no idea why since I have only been to New York once. I was pretty young so I do not even remember a whole lot. It was just before Thanksgiving, so summer was long gone.
Something about New York in the summer time (and fall through Christmas!) seems really fun. Maybe it’s from watching too much Gossip Girl when I was in middle school or maybe it is because all the photos of central park in the summer time look just magical. Or maybe it’s just because I have been reading all about the amazing ice creams at Ample Hills Creamier in Brooklyn.
Pretty sure it’s a combo of all three, but Ample Hills Creamier did give me the idea for these sandwiches.
Also, Brooklyn? I know that the other side of the bridge is legendary, but at least from photos and TV shows Brooklyn looks so cute.
I really think I need to visit.
Anyway, Ample Hills has this ice cream called The Munchies and from the second I read the recipe I was hooked. For one, it’s just fun. Two, every bite is filled with something delicious.
The Munchies is a mix of Ritz’s Cracker, Mini Pretzels, Potato Chips and M&M’s. BUT it’s not just thrown into the ice cream. Nope, first you bake it. With brown sugar. And butter.
It’s the bomb.
So I used their mix in’s and then added them to a batch of sweet corn ice cream. If you have never had sweet corn ice cream than you have to try it before summer is over.
Corn done sweet is surprisingly delicious.
And I might have added a splash of bourbon, because I sort of think bourbon make all desserts just that much better.
For the peanut butter cookies, I kept those really simple. I wanted them to be soft so they would kind of melt into the ice cream.
They are the easiest, no fuss cookie, but they work perfectly. AND the addition of peanut butter to this combo?
Well, I am not sure it get’s any better.
So question, are you gonna get the munchies this weekend or what?
The Munchies Sweet Corn Ice Cream Sandwiches w/Peanut Butter Chip Cookies.
Servings: 12 Servings
Calories Per Serving: 598 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
The Munchies Sweet Corn Ice Cream
- 2 ears fresh corn kernels removed from the cobs + cobs reserved
- 3 cups milk 2% or whole milk
- 1 1/3 cups heavy cream
- 3/4 cup + 2 tablespoons sugar
- 4 egg yolks
- 1 teaspoons vanilla bean seeds scraped + pods reserved or 2 vanilla extract
- 1 tablespoon bourbon optional
- 1 cup Ritzs Cracker
- 1 cup Mini Pretzels
- 1 cup potato chips
- 3/4 cup brown sugar
- 1/2 cup salted butter 8 tablespoons
- 8 ounces M&M's
Peanut Butter cookies
- 1 1/2 cups sugar
- 1 1/2 cups creamy peanut butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1/3 cup mini chocolate chips
Instructions
- To prepare the ice cream add the corn kernels + their cobs and any juices from the corn to a medium size pot. Add the milk, cream, 3/4 cup sugar and the vanilla beans + their pods. Place the mixture over medium heat and simmer until sugar dissolves, about 5 minutes. Remove from heat, cover and allow mixture to steep for 1 hour.
- After one hour discard the corn cobs and vanilla bean pods from the milk and poor it into a blender. Puree until completely smooth (if needed do this in two batches). Strain mixture through a fine mesh strainer and pour it right back into the sauce pot. Heat mixture to a very gentle boil.
- Meanwhile whisk the egg yolks with the remaining 2 tablespoons sugar until the eggs are pale yellow in color. Scoop out about 1 cup of the hot milk and whisk into the egg mixture to prevent the eggs from scrambling. Whisk the tempered eggs into the remaining pot of milk until smooth. Cook the mixture for 3-5 minutes or until it is thick enough to coat the back of a wooden spoon.
- Pour the mixture through a fine mesh strainer. Stir in the vanilla extract and then place the bowl in the fridge to cool for 4 hours or overnight.
- While the ice cream base cools, bake the munchies mix ins and the cookies.
- Preheat the oven to 275 degrees F. Line a baking sheet with parchment.
- In a bowl add the Ritzs crackers, mini pretzels, potato chips and brown sugar. Use your hands to toss everything together and break up the crackers into smaller bite size pieces. Pour the butter over everything and toss well. Bake for 20 minutes, tossing the mixture half way through. Remove and allow to cool completely before adding to the ice cream.
- Increase the oven temperature to 350 degrees F. Line 2 baking sheets with parchment
- In a medium size mixing bowl mix together the sugar, peanut butter, eggs and vanilla until smooth. Stir in the mini chocolate chips. Roll the dough in 2 teaspoons to 1 tablespoon size balls and place on the prepared baking sheet. Use you hand to flatten the balls slightly into thick disks. Bake for 10-14 minutes or until the cookies are just set. Allow to cool.
- Place a baking sheet in the freezer and flip half your cookies upside down. Once the ice cream mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Fold in as much of the munchies mix ins as you like, but be sure to leave about 1 cup to roll the sides of the sandwiches in.
- Working quickly grab your cookies and scoop the ice cream out onto the bottom side of the cookie, add some M&M's. Place another cookie on top and wrap the sandwich in plastic wrap. Place onto the baking sheet in the freezer. Repeat with the remaining cookies. Freeze one hour and then remove the cookies one at a time and roll them in the remaining munchies mix ins + M&M's (you may need to break the mix ins up into smaller pieces). Wrap back in plastic wrap and freeze at least another 2 hours or over night. When ready to eat allow the cookie to thaw 3-5 minutes and then EAT!
Notes
*The Munchies Ice Cream is adapted from Ample Hills Creamery.
I really hope so, because if you don’t you’re missing out.
Yum! These have everything! I just made sweet corn ice cream last week for the first time. Really good. I swirled in some salted caramel and made them into sundaes with buttermilk waffles. OMG! But I’m really liking the ice cream sandwich idea! Happy Friday lady!
OHG!!! Your sundaes sound insanely delicious! I need one!
Oh my you don’t mess around…..these flavors are amazing. MUST HAVE NOW! Yum!
Ha, nope I guess not. Thanks Nicole!
DROOLING. that is all.
Hehe. 🙂 Thanks!
Wowzers! So many crazy flavors. Love it!
Thanks Katya! Hope you have a great weekend!
I love the sweet corn ice cream at our state fair. These sandwiches look fabulous!!
Thanks Brenda! Isn’t sweet corn ice cream just the best?!
SO much deliciousness packed into one ice cream sandwich – perfect.
Thank you so much, Liz!
Tieghan, every single recipe you make, I drool over and find it the most creative thing ever. This recipe sounds beyond awesome. I live in MN and last year at our state fair I tried sweet corn ice cream…and yeah…it was A-MAZING!! Love how you put it in between PB cookies and all that sweet and salty munchie goodness on the outside. My favorite part is the chips 😉 Now all I need is an ice cream maker to try this!!
Thank you so much!! You always leave me the nicest comments and I could not be more grateful!! THANKS!
Have a great weekend! 🙂
bahahaha i saw the title of this and i thought, “wow, sista’s really taking this colorado weed legalization seriously!” i love that this is inspired by ample hills though!!!! i used to live not too far from the original one and it is just too cute for words. something tells me that if you were to visit new york, you wouldn’t ever leave 🙂
Haha! No way, I am so out of it and never even thought about the whole weed thing. Yikes.
And yes, I have the same feeling. Although, I might never make it in a big city. It’s so not what I am used to, but I have to visit soon for sure.
Wow, sweet corn ice cream?! Sign me up! The Munchies mix looks positively addictive – what a fun dessert!
Thanks!
What a flavor combo you have going on here. Never even thought to marry corn and ice cream – must try this!
Thanks Kathy! You have to try sweet corn ice cream!
Is that reasonable ? Nooooo, but its sounds very good ans tasty ;))))
Have a nice day.
(A french reader 😉 )
Thanks!
Whoa! So much fun stuff going on here. I feel like these would be appropriate while watching some seriously trashy T.V. and wearing a bikini…my mind is in a strange place today.
Ha! Yes, I feel like they would too.
Thanks Katrina!
This is so interesting, I never thought to put corn in ice cream, but now that you mention it, it sounds pretty wonderful!
Thanks Danielle! Hope you get to try sweet corn ice cream!
Wow these cookies are new for me. I’m glad Ample Hills Creamier inspired you because I’m a happy man in Buffalo today because this recipe is being printed and daddy and the girls get dessert for dinner!
Yea!!! Thanks so much and I hope you all love this recipe!
When you first said “corn” I thought cornflakes or something…not LEGIT CORN? I am intrigued by this. I love corn…and cookies..and candy, so This sounds bomb dot commm! Pinned 🙂
Thanks Taylor! You have to give corn ice cream a try. You’ll love it!