Candy, Ice Cream, & Beer

My husband likes to say that he is a healthy eater, except for candy, ice cream, and beer. I have recently decided that this is not-so-ridiculous and also probably the best way to live. We eat mostly healthy veggie-and-protein meals, we snack on carrots and celery, and then, because we’ve been so good all day and we totally deserve it, WE EAT ALL THE CANDY AND WE DRINK ALL THE BEERS.

That’s my goal for the recipes on This Provincial Life: healthy meals and all the sugary, buttery, holy-moly-this-is-good desserts I can think of. Because everything in moderation, especially moderation. Because celebrating is always a good idea, even when you don’t deserve it.

Yesterday marked the last session of a very challenging anger coping group at one of my schools. Last week, my supervisor told our boys that they did not earn enough points for an end-of-the-year party. They huffed and they puffed, just like we had been huffing and puffing all year (Huffed and puffed is a nice, if not accurate, descriptor of what happened).

Our last meeting rolled around, and we gave them pizza and we celebrated. Obviously. Because we’re social workers, and that is what we do, and even recalcitrant kids need love and pizza parties. I’m still not entirely sure what we were celebrating, but it was good, and it was definitely better than not-celebrating.

So for my inaugural recipe, and for your well-deserved or undeserved celebration, here’s some ice cream & candy sandwiches, best enjoyed on the porch with a cold beer.


Peanut Butter Ice Cream Sandwiches
⇒ For the peanut butter cookie
1/4 cup unsalted butter, softened
1/2 cup creamy peanut butter
3/4 cup white sugar
1 egg
2 tsp vanilla extract
1 1/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup milk
⇒ For the ice cream
2 cups heavy whipping cream
1 (14 oz.) can of sweetened condensed milk
8 oz. candy of your choice

1. Whip heavy whipping cream to form stiff peaks. Slowly fold in sweetened condensed milk and candy pieces. Cover and freeze for six hours, mixing once to re-distribute candy.
2. Preheat oven to 350 and line two 9×13 pans with parchment paper.
3. In a large bowl, beat butter, peanut butter, and sugar until light and fluffy. Add egg and vanilla, beat until smooth.
4. In a separate bowl, sift together flour, baking soda, and salt. Add the dry ingredients to the wet ingredients, alternating with the milk, beating well after each addition.
5. Divide batter evenly between pans and spread into a thin, smooth layer. Bake for 10-15 minutes, and move cookies to freezer to cool down.
6. Spread ice cream over one layer of peanut butter cookie (you may do this when ice cream is half-frozen, if desired). Carefully place second layer of cookie on top, and press down slightly. Freeze for one more hour, cut into desired shape, and enjoy!

Cookie adapted from Coffee & Quinoa, ice cream from Kevin & Amanda.

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