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CPA: Certified Pastry Aficionado

Peanut Butter Chocolate Ice Cream Whoopie Pies

Cookies· dessert· ice cream· National Ice Cream Month· Summertime Favorites
July 2, 2018

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This post has been sponsored by High Road Ice Cream. All thoughts and opinions are my own.

Peanut Butter Chocolate Ice Cream Whoopie Pies – The classic whoopie pie is stuffed with incredible High Road Peanut Butter Chocolate ice cream to make for a delicious ice cream sandwich.

Stack of Peanut Butter Chocolate Ice Cream Whoopie Pies

Happy July, everyone! 4th of July is only 2 short days away. I bet you’re busy figuring out your menu for your patriotic parties going on that day – I know I am!

But I’m not here to talk about that. This month is special for a whole other reason – it’s National Ice Cream Month! Do you remember when we celebrated it last year? I made TONS of killer recipes featuring ice cream or sorbet. Here’s a quick recap of the whole selection:

  • Chocolate Chips Cookie Ice Cream Sandwiches
  • Avocado Lime Sorbet
  • Elvis Ice Cream Sundae (peanut butter ice cream, caramelized bananas, and crispy bacon pieces)
  • Salted Caramel Ice Cream
  • Peach Riesling Sorbet
  • Ultimate Cookies & Cream Milkshake

Do you have a favorite??? It’s so hard to pick just one! If you think last year’s lineup was insane, this year is gonna blow you away!

For the first recipe, I am covering two special events in one – National Ice Cream Month and the beginning of a new month, which means a new cookie recipe. For this special occasion (times 2!), I am bringing you a pretty special treat – Peanut Butter Chocolate Ice Cream Whoopie Pies!

Container lined with brown paper and four Peanut Butter Chocolate Ice Cream Whoopie Pies inside Closeup on a stack of Peanut Butter Chocolate Ice Cream Whoopie Pies

I first shared a whoopie pie recipe last year when I introduced these Funfetti Whoopie Pies to the world. You guys have been obsessed with them ever since so I knew I had to think up another recipe featuring these cakey cookie sandwiches.

This time, I wanted the filling to be ice cream instead of the traditional frosting. And when it comes to ice cream, there’s only one brand that I love to use – High Road Craft Ice Cream. You guys remember when I talked about their Vanilla Fleur De Sel in this Pumpkin Snickerdoodle Bread Pudding recipe??

Well now, I have an even better flavor to share that has become my favorite ice cream since the very first bite – Peanut Butter Chocolate. The best thing about their peanut butter chocolate ice cream is that it’s a base of peanut butter ice cream with a swirl of chocolate. I am always seeing peanut butter chocolate ice cream with a chocolate base and little nuggets of peanut butter. But, in my opinion, chocolate ice cream is just too rich that you barely get any of the peanut butter flavor. High Road finally got it right!!

High road peanut butter chocolate ice cream pints Top view of a dish of peanut butter chocolate ice cream Bowl of ice cream in front of two pints of peanut butter chocolate ice cream

This ice cream is the perfect pairing for chocolate whoopie pies. So that’s exactly what I did – I replaced the vanilla buttercream in a traditional whoopie pie with this dreamy peanut butter chocolate ice cream and it was pure magic!

Chocolate cookies on a cooling rack Chocolate cookie topped with peanut butter chocolate ice cream Stack of Peanut Butter Chocolate Ice Cream Whoopie Pies next to a pint of ice cream

Making these whoopie pies are just as easy as they are in the Funfetti Whoopie Pies recipe. But since we’re working with ice cream, here are a few more tips to ensure you get this recipe right:

  1. You MUST wait for the cookies to cool completely before assembling the sandwiches. I even like to freeze them for 30 minutes to make sure they’re extra cool and slightly firm before assembly.
  2. The ice cream should be slightly thawed before scooping into these sandwiches to make it easier to work with.
  3. Before I begin assembling the sandwiches, I cut squares of plastic wrap so they’re ready to be used after each sandwich is assembled. Trust me – once you start making the ice cream sandwiches, you won’t want to spend time cutting plastic wrap.

And there you have it – our first National Ice Cream Month recipe and the cookie recipe for July! How excited are you about this month?? I’ve got some great stuff coming your way so hold on to your hats, people!

Don’t forget to check out all the incredible flavors from High Road Craft Ice Cream. To see where you can find this ice cream in your area, make sure to use this store locator on their website.

Print Recipe

Peanut Butter Chocolate Ice Cream Whoopie Pies

The classic whoopie pie is stuffed with incredible High Road Peanut Butter Chocolate ice cream to make for a delicious ice cream sandwich.
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time1 hour hr 5 minutes mins
Servings: 20 ice cream sandwiches

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup dutch-processed cocoa
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup butter unsalted, softened
  • 1 cup light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 2 pints High Road Peanut Butter Chocolate Ice Cream

Instructions

  • Preheat oven to 350 degrees. Prepare two large baking sheets by adding silicone mats or parchment paper. Set aside.
  • Add flour, cocoa, baking soda, and salt to a medium bowl and whisk to combine. Set aside.
  • Add butter and sugar to a bowl fitted for a stand mixer. Beat until light and fluffy - about 3 minutes. Add egg and beat until combined. Scrape down sides of the bowl.
  • Add buttermilk to a measuring cup with a spout (or something similar). Add vanilla and whisk together.
  • Add 1/3 of flour mixture to butter mixture and combined. Add 1/2 buttermilk mixture and combine. Repeat with next 1/3 of flour mixture and then with last 1/2 of buttermilk mixture. Finished with final 1/3 of flour mixture.
  • Scoop whoopie pies onto prepared baking sheets using a small cookie scoop (1.5 tablespoons) and place them 2 inches apart. Bake whoopie pies until firm to the touch and edges are firm, about 9-11 minutes.
  • Remove from oven and let them cool for 10 minutes on baking sheet. Remove from baking sheet and let them cool completely before adding ice cream. At this point, remove ice cream from freezer to let it thaw a little.
  • Once cookies are completely cooled and ice cream is slightly thawed, scoop 1/3 cup of ice cream onto one half of cookie. Sandwich with another half and then wrap with plastic wrap. Repeat with rest of whoopie pies. Freeze pies until solid (about 1 hour) or you can enjoy them immediately.

Notes

Whoopie pies adapted from Epicurious

Pin for later:

Peanut Butter Chocolate Ice Cream Whoopie Pies photo collage

More recipes you’ll love:

Funfetti Whoopie Pies

Plate of Funfetti Whoopie Pies

Chocolate Chip Ice Cream Sandwiches

Stack of Chocolate Chip Ice Cream Sandwiches

PB&J Ice Cream Sandwiches

Container of four PB&J Ice Cream Sandwiches

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  33. Lewis Johnson says

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    All of those look amazing.

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  34. Nicole says

    July 9, 2018 at 7:13 pm

    You are the queen of ice cream sandwiches. This looks good!

    Reply
    • Sharon says

      July 16, 2018 at 5:15 pm

      Aw thanks so much!

      Reply
  35. Vaishali says

    July 9, 2018 at 4:45 pm

    The whoopie pies look great! We have peanut allergy in our family so wont be able to make the ice cream. You have any suggestion to replace peanut butter with? Thanks

    Reply
    • Sharon says

      July 16, 2018 at 5:16 pm

      Any one of your favorite ice creams will taste great with chocolate!

      Reply
  36. Jessica (Swanky Recipes) says

    July 8, 2018 at 11:10 pm

    I am visiting the midwest for the summer and it’s the place to be for ice cream and custard. Since we don’t have custard back in New Orleans, I’m always looking to try new ice cream to share with the hubs. Even better that it’s paired with chocolate because that’s the best way to enjoy ice cream!

    Reply
  37. sri mallya says

    July 8, 2018 at 10:45 pm

    This looks amazing. What a lovely combination. My son would love these! Thanks for sharing.

    Reply
  38. Claire says

    July 8, 2018 at 4:29 pm

    These were just so perfect!!!!!! And everyone demolished them!!!!
    I have never had a dessert disappear so quickly!!!
    And that ice cream…oh I drool!!!!!
    Thank you

    Reply
    • Sharon says

      July 9, 2018 at 2:05 pm

      Aw I am so glad to hear that, Claire! Thanks so much for the feedback 🙂

      Reply
  39. Leslie says

    July 8, 2018 at 3:17 pm

    Whoopie pies are such a nostalgic dessert. I love filling them with ice cream. I’ve not seen that brand before, but it sounds so decadent!

    Reply
  40. Saima says

    July 8, 2018 at 1:18 am

    Ooh, these icecream sandwiches look so much fun! My kids would love these. And so easily made. Thanks for posting this recipe.

    Reply
    • Sharon says

      July 16, 2018 at 5:16 pm

      You are welcome!

      Reply
  41. prasanna hede says

    July 7, 2018 at 2:26 pm

    Oh wow these look amazing!That’s a great idea to sandwich ice-cream in whoopie pies.

    Reply
  42. Veena Azmanov says

    July 6, 2018 at 2:58 pm

    Oh my word.. you just took ice cream to whole new dimension. I think whoopie pies would taste awesome with ice cream and oh so good with chocolate ice cream. Saving this for later.

    Reply
  43. Christine - Jar Of Lemons says

    July 6, 2018 at 10:35 am

    Oh my goodness. These look SO amazing! I love peanut butter, chocolate, and ice cream!!

    Reply
    • Sharon says

      July 6, 2018 at 12:19 pm

      Thanks!

      Reply
  44. Whitney Bond says

    July 5, 2018 at 10:42 pm

    I love Whoopie Pies, and I love peanut butter ice cream. I don’t see how I wouldn’t love these! I’m going to have to try ASAP.

    Reply
    • Sharon says

      July 6, 2018 at 12:26 pm

      Yes! You gotta make these sandwiches for sure!

      Reply
  45. Kiki Johnson says

    July 5, 2018 at 3:02 pm

    I am not familiar with this brand of ice cream but we’ve got similar flavors available! I’ll gladly try this delicious looking ice cream sandwich.

    Reply
  46. Katherine Betts says

    July 3, 2018 at 3:57 pm

    Is it ridiculous that I’ve never had a whoopie pie?! These look amazing and I think it may be time to break the seal!!

    Reply
  47. Becca Wilson says

    July 3, 2018 at 12:26 pm

    I have attempted to make whoopie pies one time in my whole life. They definitely did not turn out looking like this! These look amazing.

    Reply
    • Sharon says

      July 6, 2018 at 12:34 pm

      don’t give up! my instructions are fool-proof!

      Reply
  48. Anna says

    July 3, 2018 at 5:41 am

    What a wonderful recipe! Love the idea of ice-cream sandwiches, and using these whoopie pies to make them is such a genius idea!

    Reply
  49. Amy | The Cook Report says

    July 3, 2018 at 5:05 am

    Oh wow, what a fabulous treat!

    Reply
  50. Jayashree says

    July 3, 2018 at 2:32 am

    Whoopie pie looks so good, it will be a favourite with my children. I do need to try this one.

    Reply
  51. Natalie says

    July 3, 2018 at 1:56 am

    WOW looks delicious! I love cookie ice cream sandwiches! It’s the perfect summer dessert, and yours looks so good with the peanut butter chocolate combination!

    Reply
    • Sharon says

      July 6, 2018 at 12:34 pm

      There’s nothing like that combo!

      Reply
  52. Jillian says

    July 3, 2018 at 1:30 am

    This is my new favorite everything!!! Yummy!

    Reply
  53. Iryna says

    July 2, 2018 at 10:53 pm

    I’ve never made whoopie pies before but I love the idea of incorporating ice cream in the recipe. They look absolutely scrumptious! Perfect summer dessert.

    Reply
    • Sharon says

      July 6, 2018 at 12:42 pm

      The cakey cookie is so perfect for ice cream sandwiches!

      Reply
  54. Jenni LeBaron says

    July 2, 2018 at 6:37 pm

    These look fantastic! I love that they look like they come together with very little fuss too.

    Reply
  55. Nancy @ NY Foodie Family says

    July 2, 2018 at 6:22 pm

    You had me at whoopie pie! And filling it with peanut butter chocolate ice cream I’m sure only adds to the deliciousness!

    Reply
  56. Marcie says

    July 2, 2018 at 5:46 pm

    Whoa! My husband would be all over this! We might need to make for the 4th!

    Reply

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Hi, my name is Sharon. I’m an accountant by day, risk-taking baker and food enthusiast by night. Come join me as I share my favorite recipes and test out new ones along the way!

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I used to love cooking, but during busy weeks it f I used to love cooking, but during busy weeks it felt like a chore. I was too exhausted after work to make anything fun. But with all that time at home, I was able to rethink our favorite foods and make them more achievable for weeknights.

I'd always loved mojo pork (that Cuban citrus-marinated pork that's SO flavorful), but I never made it because traditional pork loin takes FOREVER to roast. But then I had a lightbulb moment: What if I used pork TENDERLOIN instead? 

We eat it all the time because it's lean, quick-cooking, and my husband can grill it in under 30 minutes. Why not marinate it in mojo?

Here's what makes this recipe a weeknight winner:
🍊 The Marinade: Orange juice, lime juice, garlic, cumin, and oregano create that classic Cuban flavor. Just dump everything in a bag and let it work its magic!
⏰ The Timeline: Marinate for 4-24 hours (I usually do overnight), then it's only 25 minutes of active cooking time. Quick sear + oven = done!
🍽️ The Versatility: Serve it with rice and beans, make tacos, top a salad, use for Cuban sandwiches, or meal prep it for the week!

Three critical tips:
-DRY the pork after marinating: This is SO important! Pat it completely dry before searing or you'll steam it instead of getting a beautiful crust
-Use a meat thermometer: Pull it at 145°F for perfectly juicy pork every time. No guessing, no cutting it open repeatedly
-Don't over-marinate: 24 hours max or the texture gets mushy!

This has become one of our absolute go-to meals. It tastes like you spent hours in the kitchen but it's secretly SO easy!

Want the full recipe? 💌 Comment 'MOJO' below and I'll send you the link!

#MojoPork #PorkTenderloin #CubanFood #WeeknghtDinner #EasyDinner #DinnerIdeas #MarinadeRecipe #HealthyDinner #MealPrepIdeas #QuickDinner
Can we talk about how guava and cream cheese is TH Can we talk about how guava and cream cheese is THE most underrated flavor combination ever?! 

Growing up, guava was always around. My dad would spread it on toast with butter every morning, and I did the same. But it wasn't until I had guava with cream cheese at a Latin bakery in Florida that I truly appreciated this tropical fruit. 

The cream cheese perfectly balances the tangy guava jelly and makes everything ultra creamy. Wrapped in flaky puff pastry? KILLER.

I know this pastry braid looks super fancy and complicated, but here's the secret: IT'S SHOCKINGLY SIMPLE. When I first saw a pastry braid, I was so intimidated by how intricate it looked. It felt almost unattainable without tons of practice. But I'm here to tell you that is absolutely not the case!

Here's the whole process:
1️⃣ Roll out puff pastry and cut slits on the sides
2️⃣ Spread cream cheese and guava down the center
3️⃣ Overlap the side pieces to create the braid
4️⃣ Brush with egg wash and sprinkle with coarse sugar
5️⃣ Bake until deep golden brown

THAT'S IT! The braiding technique is so much easier than it looks, and the result is absolutely stunning.

Two critical tips:
-Keep it COLD before baking: Cold puff pastry = steam when it hits the hot oven = flaky layers! If the butter is too warm, it won't puff properly.
-Bake until DEEP golden brown: Not just golden, but DEEP golden. This ensures crispy, flaky pastry that's cooked all the way through. Nobody wants soggy pastry!

This is perfect for brunch, dessert, or honestly just because you want something that looks impressive but is secretly easy to make. You can also substitute any fruit preserves if you can't find guava!

Want the full recipe? 💌 Comment 'GUAVA' below and I'll send you the link!

#GuavaPastry #PuffPastry #PastryBraid #LatinDesserts #CreamCheese #BrunchRecipes #HomemadePastries #BakingFromScratch #WeekendBaking #ImpressiveButEasy
Do you remember those Danish butter cookies that c Do you remember those Danish butter cookies that came in the fancy blue tin? The ones your mom would buy every Christmas and you'd go absolutely CRAZY for? 

Well, guess what? You can make them YOURSELF! And they're shockingly simple!

I'm talking about those perfectly crispy-on-the-outside, melt-in-your-mouth-on-the-inside shortbread cookies that are basically edible butter. And honestly? 

I don't think they should be reserved just for the holidays. These cookies deserve to be eaten ALL YEAR LONG!

Here's what makes them so special:
-The Recipe: Only FIVE ingredients—butter, flour, sugar, eggs, and vanilla. That's it! If you can cream butter and sugar together, you can make these.
-The Texture: They're like shortbread cookies but slightly softer, so when you bite into them, they literally melt in your mouth. It's pure butter heaven.
-The Secret: Use European-style butter! It has a higher fat content which makes these cookies extra creamy and flavorful. It's worth the upgrade, I promise!

Important tips:
Be VERY careful measuring your flour—too much and the dough will be impossible to pipe
Use a LARGE star tip (not a small one!) or you won't be able to squeeze the dough out
These actually taste BETTER after they cool! The crispiness is what makes them so good, so resist eating them warm (I know it's hard!)

These are perfect for coffee breaks, gift-giving, parties, or honestly just because you deserve a good cookie. You can make them in under an hour from start to finish!

Want the full recipe? 💌 Comment 'BUTTER' below and I'll send you the link!

#DanishButterCookies #ButterCookies #ShortbreadCookies #HolidayBaking #CookieRecipe #HomemadeCookies
After making approximately ONE MILLION pumpkin tre After making approximately ONE MILLION pumpkin treats recently, I was desperate for something with all those cozy fall vibes but maybe... a little less pumpkin? 

So I set my sights on something that doesn't get nearly enough love in the dessert world: SWEET POTATOES! 

And here's my controversial opinion: Sweet potato beats pumpkin ANY DAY OF THE WEEK. There, I said it! 

These Sweet Potato Cupcakes are super moist, perfectly spiced, and topped with the creamiest cinnamon cream cheese frosting. 

They taste similar to pumpkin cupcakes (so if you're a die-hard pumpkin lover, you can absolutely swap in pumpkin puree!), but here's why sweet potato wins:
✨ More starch = MORE moisture and density in the cupcake
✨ The flavor is 100x better (fight me on this!)
✨ That perfect balance between sweet and earthy

But what I'm MOST proud of is how the frosting and cake work together. You know how sometimes you get a cupcake with frosting that's way too sweet so you just eat the cake? Or killer frosting but blah cake so you only eat the frosting? NOT THIS CUPCAKE. 

The spiced cake needs a little sweetness to balance it out, and the tart cream cheese frosting is PERFECT. They're soulmates! 

Important tips:
-Don't undercook them or they'll sink in the center (but more frosting fixes everything!)
-Fill the liners 3/4 full—not all the way—to get exactly 12 cupcakes
-Use a 2M Wilton tip for that fancy frosting swirl (or just spread with a knife!)

Want the full recipe? 💌 Comment 'CUPCAKE' below and I'll send you the link!
Team Sweet Potato or Team Pumpkin? Let me know in the comments! 

#SweetPotatoCupcakes #CreamCheeseFrosting  #CupcakeRecipe
Y'all, I need to talk about these Kentucky Derby C Y'all, I need to talk about these Kentucky Derby Cookie Bars because they might just be the most decadent thing I've ever created!

So here's the deal: I love taking traditional recipes and giving them a major upgrade. 

Traditional Derby Pie is delicious, but I wanted to make something even MORE special. And these bars? They're Derby Pie on steroids!

Here's what makes them absolutely incredible:
The Cookie Crust: Instead of regular pie crust, we're using a thick chocolate chip cookie base. Game. Changer.
The Filling: Loaded with pecans, chocolate chips, and a hint of bourbon that adds this rich, complex flavor. The filling is more dense and cakey than traditional Derby Pie, which gives you the perfect chewy texture.
The Bourbon Caramel: This homemade bourbon caramel sauce is what takes these bars over the top. It's sweet, buttery, and has that gorgeous bourbon depth. And yes, the alcohol cooks out, so it's safe for everyone (even made these while I was pregnant!)!

Important tips:
Don't chop your pecans too finely—leave nice chunks for better texture
If the bars start browning too quickly, just cover them with foil while the center finishes baking
Don't over-thicken the caramel sauce on the stove—it will thicken as it cools!

These bars are perfect for Derby Day (obviously!), but honestly, they're amazing for any summer gathering, BBQ, or potluck. 

Want the full recipe with that bourbon caramel sauce? 💌 Comment 'DERBY' below and I'll send you the link!

#DerbyPie #CookieBars #BourbonDesserts #PecanDesserts

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