PEANUT BUTTER ICE CREAM SANDWICHES

Ingredients

• 150 grams crunchy peanut butter
• 200 millilitres double cream
• 200 millilitres condensed milk
• 1 tablespoon FRANK'S RedHot® Original Cayenne Pepper Sauce
• 16 biscuits or cookies

directions

1. Place the peanut butter in a large mixing bowl and gradually mix in the cream. Stir in the condensed milk and the FRANK'S RedHot® Original Cayenne Pepper Sauce. Spoon into an airtight container and freeze for 4-5 hours.
2. To make into cookie sandwiches; scoop the ice cream out and spread onto 6 of your cookies, top with another cookie and serve straight away.
3. Recipe Tip: Remove the ice cream from the freezer 5 minutes before scooping giving it time to soften. You can make these in advance and freeze for a short time until required – don’t freeze for more than an hour otherwise the biscuits lose their crispness.