So it’s the first week of the kids’ summer holidays and you are all living the blissful life of the Von Trapps, singing songs about kittens wearing mittens whilst twirling around sunny hay-filled meadows. It has been the most wonderful week and you cannot wait to see what the remaining five weeks of the school summer holiday have in store for you….no?!!!

Well if the kids are already getting under your feet, complaining that they are bored (for the tenth time this minute!) and you are almost at the end of your tether at the constant pleas to let them download the Pokemon Go App because “all of our friends have it”, then solve all of your problems in one fair swoop with this weeks recipe post – Peanut Butter Ice-Cream Sandwiches!

As both London and Seattle are enjoying hot and sunny weather right now, what better way is there to cool down AND keep the kids occupied than by getting them into the kitchen to make these delicious summer treats? And it only gets better as the Farm Animal Ice-Cream Sandwich Moulds that are featured in this post are now on sale at less than half price in our online cook shop, so get em while it’s hot!!!

I made these delicious ice cream sandwiches using the Tovolo® Animal Ice-Cream Sandwich Moulds, my Peanut Butter Explosion Ice-Cream Recipe and my “go-to” Peanut Butter Cookies (recipe below). However, you can ‘cheat’ by using ready-made cookies, or ready-to-bake cookie dough, and store-bought ice-cream. The trick is to use soft and chewy American-style cookies, so if you are baking your own be careful not to over cook them.

We had great fun making these and the sandwich moulds make the whole process so much cleaner (no ice-cream spewing out the sides!) and easier.

If you want to follow our Peanut Butter Cookie Recipe, you’ll first need to cream the butter, peanut butter and the sugars together. Then add the eggs, one at a time, beating well. Once combined, add the baking soda, baking powder and vanilla essence. Lastly stir in the flour.

Spread the dough evenly onto a non-stick baking mat on a cookie sheet (baking tray) to approx. 1/8″ to 1/4″ thickness.

Bake at 350°F for approx. 10-15 minutes, then allow the cookies to cool for 3 to 5 minutes, or until just warm. Do not let your cookies cool completely before cutting!

Now to cut the cookies! Using the cookie sleeve, or a cookie cutter (if not using the Ice-Cream Sandwich Moulds), cut the cookies to your desired shape – remember you will need two cookies for each sandwich. Leave the cookies to cool completely on a wire rack.

Now it’s time to construct the ice-cream sandwiches!

Snap the cookie sleeve into it’s base and slide a cooled cookie into the bottom of the ice-cream sandwich sleeve.

Place one scoop of ice-cream into the sleeve on top of the cookie. Then place a second cookie on top of the ice-cream to complete the sandwich.

Using the cookie press/stamp push down to compress the ice-cream sandwich inside the sleeve.

Now remove the base to push the sandwich completely out of the bottom of the mould.

Serve immediately, or wrap and freeze to serve later.

To make these Ice-Cream Sandwiches I used the following equipment (click on the link to view the item in our cookshop):

• Tovolo® Animal Ice-Cream Sandwich Moulds
• Tovolo® Dough Whisk
• Tovolo® Non-Stick Baking Mat
• Tovolo® Glide-A-Scoop Ice-Cream Tub
• USA Pan Non-Stick Cookie Sheet

UK followers can now purchase some of the products featured in this article from the newly launched Arugula & Rocket Cookshop!