Ranger Cookie and Peanut Butter Ice Cream Sandwiches

Preparation info

  • Difficulty


  • Makes



Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

In this recipe (unlike the chocolate-peanut butter sauce), you don’t need to use natural peanut butter. In fact, Skippy, Jif, and Peter Pan work better, as they are emulsified and create a smoother ice cream. These brands are sweeter than natural peanut butter, but I have compensated for that in the recipe. Steeping the peanuts in the liquid gives the ice cream a richer, nuttier flavor. Ranger cookies are a weekly staple at the staff meal at Farallon. This cookie recipe was brought to the pastry department by Parke Ulrich, Farallon’s executive chef.


Peanut Butter Ice Cream

  • 2 cups heavy (whipping) cream
  • 2 cups milk
  • ¾ cup granulated sugar
  • 1 cup unsalted roasted peanuts
  • 6 large egg yolks
  • teaspoon kosher salt
  • cup creamy peanut butter

Ranger Cookies

  • 4 ounces (8 tablespoons) unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup firmly packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup unsweetened coconut
  • ½ cup (2 ounces) unsalted roasted peanuts, coarsely chopped
  • ½ cup old-fashioned rolled oats
  • cup chocolate chips


To Make the Ice Cream

Heat the cream, milk, ½ cup of the sugar, and the peanuts in a heavy saucepan over medium heat, stirring occasionally, until almost simmering, about 5 minutes. Turn off the heat, cover, and let the peanuts steep in the liquid for 10 minutes. Whisk together the egg yolks, the remaining ¼ cup sugar, and the salt in a bowl. Slowly pour the cream into the egg mixture, whisking as you pour.

Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula.

Strain the custard into a clean bowl, discarding the peanuts. Cool over an ice bath until room temperature. Whisk in the peanut butter. Refrigerate for 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.

To Make the Cookies

Preheat the oven to 350°F. Line 3 baking sheets with parchment paper.

In a large bowl, beat together the butter and the granulated and brown sugars until smooth and creamy. Stir in the vanilla extract and the egg. Sift together the flour, baking soda, and baking powder. Add the salt. Stir the dry ingredients into the butter mixture. Stir in the coconut, peanuts, oats, and chocolate chips.

Using about tablespoonfuls for each cookie, place mounds of the cookie dough 3 inches apart on the prepared pans. Bake until golden brown, about 12 minutes. Let the cookies cool to room temperature before removing them from the pans with a spatula.

In Advance

The cookie dough can be made up to 3 days in advance. The ice cream sandwiches can be made 2 days in advance. Store in an airtight container.

To Assemble the Sandwiches

Place 12 of the cookies upside down. Place a large scoop of ice cream on the cookie. Place a second cookie on top and press gently to adhere the sandwiches together. Serve immediately, or freeze until ready to serve.