This REESE'S Peanut Butter Ice Cream Sandwich recipe kicks everyone's favorite frozen treat up a notch. Picture this: soft ice cream, flecked with REESE'S Peanut Butter Cups, sandwiched by cookies made with REESE'S Peanut Butter Sauce. Perfect for warm-weather parties and events.
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
Mix together sweetened condensed milk and REESE'S Peanut Butter Sauce in 20 qt. bowl of mixer fitted with paddle attachment until smooth. Add baking mix and vanilla, mixing until well blended. Using #20 scoop, shape dough into balls; roll in sugar. Place 2 inches apart on prepared sheet pans. With tines of fork, flatten ball. Flatten again in opposite direction, forming crisscross marks.
Bake 10 to 12 minutes* or until very lightly browned (do not over bake). Remove from oven. Cool 1 minute; remove from sheet pans to wire rack. Cool completely, approximately 30 minutes.
On other prepared sheet pans, place 28 cookies flat side up. Working quickly, top each cookie with one #20 scoop of ice cream. Top each sandwich with another cookie, flat side down. Gently push top cookie down until the ice cream comes to the edge of cookies. Freeze approximately one hour, or until firm. Roll or press ice cream sandwich in Chopped REESE'S Peanut Butter Cups so that all ice cream is covered. Wrap individually in plastic wrap. Cover and freeze until ready to serve.
Step 3: If using convection oven, rotate pan one-half turn (180°) after 5 minutes of baking