NO CHURN PEANUT BUTTER & CHOCOLATE ICE CREAM SANDWICHES ITALIAN SPARKLING LEMONADE with basil

If you want to mix in an ingredient (e.g., chopped peanut butter cups), freeze ice cream until thick and creamy (like soft-serve), about 2 hours, then swirl in any desired mix-ins with a spoon, cover, and freeze 3 hours more.

Makes 18 sandwiches

Total time: 11/2 hours + chilling

WHISK:

3 cups all-purpose flour 2 tsp. baking soda 1 tsp. kosher salt 11/4 cups chunky peanut butter 11/4 cups packed dark brown sugar 3/4 cup granulated sugar 3/4 cup vegetable shortening 4 Tbsp. unsalted butter, softened 2 eggs 1 tsp. pure vanilla extract

HEAT:

2 oz. bittersweet chocolate, finely chopped 1 can sweetened condensed milk (14 oz.) 1/3 cup unsweetened cocoa 1 tsp. pure vanilla extract 1/8 tsp. kosher salt 2 cups heavy cream, cold

Preheat oven to 350°. Line baking sheets with parchment and place a 9×5-inch metal loaf pan in the freezer.

Whisk together flour, baking soda, and 1 tsp. salt.

Cream peanut butter, brown sugar, granulated sugar, shortening, and butter with a mixer until light and fluffy, 3 minutes.

Beat in eggs and vanilla. Stir in flour mixture.

Drop dough by #30 scoop (about

2 Tbsp.) onto prepared baking sheets spaced 2 inches apart. Flatten cookies with a fork in a crisscross pattern.

Bake cookies until edges are set and tops only slightly browned,

11–13 minutes. Let cookies cool on baking sheets 2 minutes; transfer to a rack to cool completely, then freeze.

Heat chocolate in a bowl set over a pan of simmering water until melted. Off heat, stir in sweetened condensed milk, cocoa, vanilla, and 1/8 tsp. salt.

Whip cream with a mixer on medium-high speed until firm peaks form, about 3 minutes. Fold about 1 cup whipped cream into chocolate mixture until combined. Fold chocolate mixture into remaining whipped cream until well blended; pour into chilled loaf pan. Freeze ice cream, covered, until solid and scoopable, about

5 hours.

Scoop ice cream with a #20 scoop (about 3 Tbsp.) onto flat side of one cookie. Place flat side of a second cookie on top of ice cream and press until ice cream meets edges of cookie; wrap in plastic wrap and freeze, at least 4 hours. Repeat scooping and pressing with remaining ice cream and cookies. Per serving: 538 cal; 33g total fat (13g sat);

63mg chol; 388mg sodium; 55g carb (3g fiber,

36g total sugars); 10g protein

Makes about 6 cups

Total time: 20 minutes + chilling

1 cup water

1 cup sugar

1/2 cup honey

4 large basil leaves

11/2 cups lemon juice

2 cups sparkling water

Lemon slices

Basil

Heat water, sugar, honey, and basil in a saucepan over medium-high until sugar dissolves and flavors infuse,

5 minutes. Let syrup cool to room temperature; discard basil leaves.

Transfer syrup to a pitcher; stir in lemon juice until combined. Chill lemon mixture until ready to serve.

Stir water into lemon mixture before serving in ice-filled glasses. Garnish glasses with lemon slices and basil leaves. Per cup:179 cal; 0g total fat (0g sat); 0mg chol; 1mg sodium;

51g carb (0g fiber, 47g total sugars); 0g protein