Ranger cookie and peanut butter ice cream sandwiches from A Passion for Ice Cream: 95 Recipes for Fabulous Desserts by Emily Luchetti

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on January 29, 2022

    Made these delicious cookies again as a double batch - worked well.

  • ashallen on December 10, 2021

    This time I made the cookies but not the ice cream. The cookies are awesome and definitely worth making on their own. They bake up slender, uniformly flat, chewy-moist on the inside, and lightly crisp on the outside. I love the coconut-peanut-chocolate flavor combination. Slight taste of baking soda but it definitely wasn't off-putting for me. I used a chopped up bittersweet chocolate-almond bar instead of chocolate chips, chopped the peanuts finely, and used table salt instead of kosher, all of which I'd do again. Baked on insulated cookie sheets instead of single-layer sheets with parchment paper as called for in the recipe - worked well. I made an ice cream sandwich with these using some really good homemade vanilla ice cream and it was *awesome* (though it's harder to taste all the great flavors in the cookies when they're paired with cold ice cream!).

  • ashallen on October 07, 2021

    I made just the peanut butter ice cream part of this recipe. Very nice ice cream with a smooth texture and a moderate, almost aromatic peanut flavor (I think the latter might come from steeping the peanuts in the milk?). Freezes hard, so it benefits from a bit if time to soften on the counter before serving. My favorite peanut butter ice cream, however, is still the peanut butter ice cream base for Jeni Britton Bauer's The Buckeye State ice cream which is a thicker, more intensely peanut buttery style of ice cream than this recipe.

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