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