Spoonful follows spoonful, one taste test after another. You pester anyone within earshot, subjecting even your own self to this barrage of enthusiasm. I made this! … I made this! … I made this!
Wanting to put you out of your self-delusional misery and pop your obviously over-inflated ego, the annoyed but oh-so-lucky onlooker grabs a spoon and snatches a bite.
A cold silk ribbon of flavor. Immaculate texture. Pure peanut butter. You made that? … You made that? … You made that?
Up until exactly twelve days ago, I was utterly convinced that peanut butter ice cream did not exist in Germany. But, oh joy, I was wrong! I now know of two places to enjoy such a smooth and sultry summer treat. One is Ben & Jerry’s (for 6 euros per pint!), and the other is my own Barbie dream house kitchen.
I usually make something obnoxiously smothered in peanut butter for my husband’s birthday. Though Doc Sci can’t help but love anything riddled with this legume paste, in my more neutral opinion some years treats have been showstoppers (Peanut Butter Cookie Dough Cupcakes), others complete flops (Peanut Butter Pound Cake).
I keep a running list of new, time-consuming, peanut butter-laden recipes. But this one just came to me, waiting patiently for me one day when I actually had time to clean out my Google Reader (er, shall I say Feedly).
Even better, this recipe comes from a friend, another American expat in Berlin. Dare I say that this peanut butter ice cream is so epic it’s worthy of tradition?
For the recipe, hop on over to Texanerin Baking. With only 5 ingredients and no raw eggs or ice cream maker needed, you won’t have any excuse not to make this today! Just whip up the ice cream in a bowl, and set it in the freezer for a few hours. I’ve heard that you should stir your ice cream every 30 minute if not using an ice cream maker. I tried this, and it seemed like a waste of time. I gave up, and three hours later I had frozen peanut butter bliss!
I almost didn’t make the peanut butter cookies because the ice cream alone knocked my socks off. At the last minute, I changed my mind. My house full of taste testers appreciated the extra effort. This summery peanut butter combo will put any obsessed fans over the edge.
By the way, you don’t have to use coconut oil (sub softened butter) or coconut sugar (sub the regular, processed, terrible for you white stuff). I did use whole spelt flour, but it didn’t adversely affect the taste at all.
Erin makes her cute little sandwiches with cookie cutters. But because I didn’t know what to do with the leftover cutouts, I wanted to make mine square.
I used a German baking sheet lined with parchment for the cookies, removed them to cool, and then spread the ice cream on another sheet of parchment in the same (now cold) pan. I folded the parchment over so that the ice cream would only take up half the pan. Once frozen into this shape, I cut everything into squares and assembled the sandwiches.