Casey Jr.’s coming down the track,
coming down the track,
with a smoking stack.
Am I the only one who loves this song? Every now and then (or more often than I care to admit) it pops into my head and I find myself making train arms walking down the hallway.
Oh Storybook Circus in New Fantasyland. The area was one of the first to be opened in New Fantasyland and is amazingly themed. The whole area looks like circus, albeit a very clean, friendly, and organized circus (so basically, not like any real circus). But one of the most fun details in the area is the peanut shells in the sidewalk!
So, of course, I would want to eat some peanut butter ice cream while I’m walking through Storybook Circus! And since we’re walking through such a fun area, the best way to eat that peanut butter ice cream would be sandwiched between two peanut butter cookies. Because I think that’s the way that Casey Jr. would have wanted it.
The recipe for the peanut butter cookies is slightly adapted from Can’t Stay Out Of The Kitchen. I love how good and crunchy these get, which makes them absolutely perfect for holding up to the rich and creamy ice cream. As you may be able to tell, I made mine mighty large, because all the treats at Magic Kingdom are pretty extravagant. This size is perfect for sharing, but feel free to make the cookies smaller for a more manageable-sized treat.
And the peanut butter ice cream is perfectly delicious. It’s sweet and a little salty and almost sticky, tasting like the best peanut butter frosting. De-lish. Tastes just like a perfect treat for Storybook Circus 🙂
Peanut Butter Ice Cream Sandwiches
Peanut Butter Cookies (from Can’t Stay Out Of The Oven)
1 cup brown sugar
1 cup white sugar
1 cup peanut butter
1/4 cup butter
1 tsp. vanilla
1 tsp. baking soda
2 Tbsp. hot water
2 cups all-purpose flour
Mix brown sugar, sugar, peanut butter, butter and eggs with an electric mixer until smooth. Add vanilla, baking soda, and hot water and mix until blended. Add the flour and stir until just incorporated. Do not over-mix. Drop with a cookie scoop or large spoon onto a cookie sheet. Bake at 375 degrees for about 12-15 minutes or until done (mine took close to 20 minutes).
Peanut Butter Ice Cream
1 1/2 cups heavy cream
2 cups whole milk
3/4 cup sugar
3 egg yolks
1/2 cup creamy peanut butter
1 tsp. vanilla
In a large saucepan, combine cream, milk and sugar. Bring to a boil and cook for 5 minutes. Meanwhile, combine the egg yolks and salt in another cup. Remove the cream mixture from heat and slowly whisk approximately 1 cup into the egg yolks, whisking constantly. Slowly add the egg and cream mixture back into the rest of the hot cream and return to low heat. Cook until slightly thickened, about 5 minutes, stirring often.
In a large, heat-resistant bowl, combine the peanut butter and vanilla. Pour about half of the cream mixture into the bowl and whisk in with the peanut butter. When fully mixed, add in the remaining cream and stir well. Cool completely and chill for at least an hour.
When chilled, pour into the base of ice cream machine and churn according to manufacturer’s recommendations. Transfer to freezer-safe container and freeze for at least four hours. Once frozen, scoop desired amount unto one of the peanut butter cookies, and top with one about the same size. Repeat until all the cookies are used. Wrap each one individually in plastic wrap and return to freezer.
If desired, you can roll the edges of the cookies in crushed peanuts or chocolate chips.