What you'll need

1 package (14 oz) Immaculate Baking Co. gluten free peanut butter cookie dough

7 ounces (about three-quarters of 10 oz bag) marshmallows

1 cup natural creamy no-stir peanut butter

3/4 cup granulated sugar

1/2 teaspoon salt

2 3/4 cups half and half

1/2 teaspoon vanilla

45 mins prep time
8 hrs total time
6 servings

Recipe by Girl Versus Dough

Directions
  1. 1

    Heat oven to 325°F. Remove cookies from package and place 2 inches apart on ungreased cookie sheet. Bake 16 to 18 minutes until golden brown. Cool 2 minutes on cookie sheet, then transfer to cooling rack to cool completely.

  2. 2

    Heat oven broiler. Line cookie sheet with parchment paper. Arrange marshmallows in single layer on cookie sheet. Broil 5 to 6 inches from broiler flame, rotating cookie sheet as needed until marshmallows are evenly toasted.

  3. 3

    To blender, add toasted marshmallows, peanut butter, sugar, salt, half and half and vanilla. Blend on high 1 minute until smooth. Pour mixture into airtight container. Seal and refrigerate 3 hours until thoroughly chilled.

  4. 4

    Pour chilled mixture into ice cream maker. Churn according to manufacturer’s directions. Transfer to airtight container. Seal and freeze 3 hours until firm.

  5. 5

    Scoop 3 to 4 tablespoons firm ice cream onto bottom side of 6 cookies. Top with remaining 6 cookies to form sandwiches. Working quickly, wrap each sandwich tightly in plastic wrap and store in freezer 1 hour.

Notes

Use organic ingredients where possible.

Store sandwiches tightly covered in freezer up to 2 weeks.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Recipe developed by Stephanie Wise at Girl Versus Dough.