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Homemade Tagalong Ice Cream Sliders
Homemade Tagalong Ice Cream Sliders- a vanilla wafer slider covered in chocolate ganache with layers of peanut butter and a vanilla ice cream center.
Servings 9 -10 sliders
Calories 970kcal
Ingredients
Vanilla Wafer Cookie
- 1 1/2 cups+ 1 tablespoon all purpose flour
- 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter room temperature
- 1/2 cup sugar
- 4 teaspoons vanilla extract
- 1 tablespoon milk
Ganache
- 9 ounces Ghirardelli 60% cocoa chocolate chips
- 1 cup heavy cream
- 1 teaspoon vanilla
Filling
- 18 teaspoons all natural peanut butter
- 1/4 gallon Vanilla Bean Ice Cream
- 1 cup crushed nuts I use nut topping, if making for kids use sprinkles
Instructions
Vanilla Wafer Cookies
- Preheat oven to 350 degrees F. Place one oven rack on the top third of the oven and the second rack on the bottom third of the oven.
- Sift together flour, baking powder, and salt in a small bowl and set aside.
- Cream together the butter and sugar in a stand mixer on medium for 2-3 minutes until light and fluffy. Scrape down bowl as needed. Add in egg and combine, then stir in vanilla and milk until well incorporated.
- Slowly stir in flour mixture, and beat on low until combined. Chill the dough in the refrigerator for 10 minutes.
- Line 2 baking sheets with parchment paper. Using a cookie scoop, place 9-10 cookies on each pan, there should be a total of 18-20 cookies. Slightly dampen the palm of your hand, and flatten out each piece of dough.
- Bake both pans at the same time on separate racks for 10 minutes. Then rotate and switch the pans, placing them on the other rack for another 10 minutes or until golden brown.
- Place pans on a cooling rack and let them completely cool before removing from the pan. Make ganache while cooling.
Ganache
- Add chocolate chips in a small heat safe mixing bowl and set aside.
- Heat the heavy cream in a sauce pan over medium until it comes to a boil. When it just starts to boil, remove it and immediately pour over the chocolate chips, but do not stir.
- Let it sit for 3-5 minutes, then stir together and add vanilla. Set aside.
Assembly
- Line a cookie sheet with parchment paper. Take the cooled cookies and dip the rounded top into the ganache. Set the cookie side down on the pan. Repeat with all cookies and let them set in the fridge for about 10-15
- Once the chocolate has hardened, put 1 teaspoon of peanut butter on the bottom of each cookie where there is no chocolate. Set back down on the tray, this time chocolate side down so that the peanut butter side is facing up. Repeat with the remaining cookies, and adjust the amount of peanut butter to your taste. Do not add too much or the ice cream will not stay on. Place back in fridge to let the peanut butter stiffen, about 10 minutes. Remove ice cream at this point to let it soften a little.
- Place the crushed nuts or nut topping on a plate and set aside.
- Using the cookie scoop, take a large scoop of ice cream and place on top of the peanut butter side of the cookies. Add as much or as little as you like.
- Place another cookie on top of ice cream, peanut butter side down. Then roll the edge of the slider on the nuts and press into the ice cream. Place on a cookie sheet in freezer as you go. Repeat the process, this will make 9-10 sliders.
- Allow them to harden in the freezer until ready to serve. I like to let them harden for 20 minutes and then wrap in wax paper for individual servings. Enjoy!
Nutrition
Calories: 970kcal | Carbohydrates: 109g | Protein: 14g | Fat: 52g | Saturated Fat: 35g | Cholesterol: 156mg | Sodium: 430mg | Potassium: 695mg | Fiber: 3g | Sugar: 65g | Vitamin A: 1590IU | Vitamin C: 1.6mg | Calcium: 398mg | Iron: 2.5mg