Ice cream sandwiches to stock your freezer

A nifty sheet pan trick makes the perfect summer treat.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View this email in your browser | Manage newsletter preferences     COOK THIS NOW Chocolate–Peanut Butter Sheet Pan Ice Cream Sandwiches   By Kendra Vaculin     For this easy summer dessert from Epi associate food editor Kendra Vaculin, you'll use rimmed baking sheets to make a giant cookie filled with store-bought ice cream. Swap out the peanut butter for any creamy nut butter you like. Vanilla ice cream is classic, but coffee, salted caramel, or chocolate chip cookie dough will shine just as bright. READ MORE INGREDIENTS • Nonstick vegetable oil spray • 1¼ cup (2½ sticks) unsalted butter • ¾ cup (50 g) unsweetened cocoa powder • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt • ½ tsp. baking powder • 2 cups granulated sugar • 1 tsp. vanilla extract • 3 large eggs • 1¾ cups (219 g) all-purpose flour • ¼ cup creamy peanut butter or other nut butter • Flaky sea salt • 3 pints vanilla ice cream • 1 cup coarsely chopped mint Ice Cream Dreams   Double Ripple Ice Cream Cake View Recipe ►   Creamy Coconut-Lime Ice Pops View Recipe ►   Tahini-Walnut Magic Shell View Recipe ►   No-Churn Mint and Chocolate Ice Cream View Recipe ►   Frozen Margarita Pie View Recipe ►   Frozen Yogurt Pops With Fruit and Granola View Recipe ► Did someone forward this to you? Get COOK THIS NOW in your inbox.   This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2021.  One World Trade Center, New York, NY 10007. All rights reserved.