Peanut Butter Ice Cream Sandwiches

Yield: 8 servings
Prep Time: 5 minutes
Freeze Time: 4 hours

150 g crunchy peanut butter
200 mL double cream
200 mL condensed milk
1 Tbsp. Frank's RedHot® Original Cayenne Pepper Sauce , plus extra to serve
16  peanut cookies [or shortbread cookies]


  • PLACE the peanut butter in a large mixing bowl and gradually
    mix in the cream. Stir in the condensed milk and the 1tbsp. of
    Franks RedHot. Spoon into a lidded freezer container and freeze
    for 4-5 hours. 
  • TO MAKE THE COOKIE SANDWICHES, scoop the ice cream
    spreading it onto 6 peanut cookies. Drizzle over a little extra sauce
    if liked, top each with another cookie and serve straightaway or
    freeze for a short time until required – don’t freeze for more than
    an hour otherwise the biscuits lose their crispness.


Remove the ice cream from the freezer 5 minutes before scooping giving
it time to soften.

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