Name: Nutter Butter ice-cream sandwiches
Prep time: 1 min
Cook time: 25 min
Total time: 26 min
Yield: 10
Ingredients: 225 gm unsalted butter, softened; 90 gm smooth peanut butter; 105 gm caster sugar; 85 gm brown sugar; 1 egg; 2 tsp milk; 1 tsp vanilla extract; 190 gm plain flour; 1 tsp each baking powder and bicarbonate of soda; 105 gm quick-cook oats; 25 gm peanuts, coarsely chopped; Vanilla parfait; 220 gm caster sugar; 8 egg yolks; 480 ml pouring cream; 2 tsp vanilla extract; ½ vanilla bean, split, seeds scraped

Nutter Butter ice-cream sandwiches

Australian Gourmet Traveller recipe for Nutter Butter ice-cream sandwiches by Cipro, Sydney.

Serves 10

Prep

Cook

25M

Total

26M

“Nutter Butter is an American peanut-flavoured cookie,” says Catherine Adams. “I really like the name, so we made it into a gelato sandwich.” Cipro’s gelato is difficult to make in a domestic kitchen, so Cipro has replaced the gelato with vanilla parfait for this recipe.

Ingredients

225 gm unsalted butter, softened

90 gm smooth peanut butter

105 gm caster sugar

85 gm brown sugar

1 egg

2 tsp milk

1 tsp vanilla extract

190 gm plain flour

1 tsp each baking powder and bicarbonate of soda

105 gm quick-cook oats

25 gm peanuts, coarsely chopped

Vanilla parfait

220 gm caster sugar

8 egg yolks

480 ml pouring cream

2 tsp vanilla extract

½ vanilla bean, split, seeds scraped

Method

Main

1.For vanilla parfait, stir sugar and 180ml water in a small saucepan over low heat until sugar dissolves. Increase heat to medium-high and cook until syrup reaches 105C on a sugar thermometer (5-7 minutes). Meanwhile, whisk yolks on medium speed in an electric mixer until pale and creamy. While whisking, pour syrup slowly into the bowl, then continue to whisk until cool (6-8 minutes). Whisk cream, vanilla extract and vanilla seeds to soft peaks in a separate bowl, then fold into yolk mixture. Pour into a 22cm x 11cm loaf tin lined with plastic wrap and freeze until firm (6 hours).

2.Preheat oven to 170C. Mix butter and peanut butter in an electric mixer with a paddle attachment, then add sugars and mix until pale (5 minutes). Whisk egg, milk and vanilla in a separate bowl to combine, then slowly add to butter mixture and mix to combine. While mixing on low speed, sift in flour, baking powder and bicarbonate of soda, then add oats and peanuts. Form heaped tablespoons of mixture into balls, place balls 4cm apart on oven trays lined with baking paper and bake until evenly browned (12-16 minutes). Set aside to cool on a wire rack.

3.Spread half the biscuits with 1/2 cup of vanilla parfait each (you may have a little parfait left over), sandwich with remaining biscuits and serve.