PANGTOA ICE CREAM SANDWICH RECIPES

Steps:

• Place the peanuts in a small sauté pan and toast over medium-low heat until golden. Sprinkle with sea salt, toss and set aside to cool. Place the peanuts in a food processor fitted with the steel blade and pulse until finely chopped. Transfer to a plate and set aside.
• Place 6 cookies, flat side up, on a sheet pan covered with parchment paper. Soften the sorbet for about 15 seconds in the microwave, until it's pliable but not defrosted. Place a large scoop of the sorbet on top of each cookie and place a second cookie on top of the sorbet, flat side down. Lightly press down on the top cookie until the sorbet reaches the edge. Roll the edge of the cookies in the chopped peanuts and place in the freezer for about one hour before serving.

Steps:

• Line the bottom and sides of an 8-inch square cake pan with two crisscrossed sheets of foil, leaving an overhang on each side.
• Place a layer of ice cream sandwiches into the bottom of the dish, breaking them as necessary to cover as much of the pan as possible. Scoop the strawberry ice cream onto the sandwiches, then spread evenly with a spatula until the sandwich layer is covered. Add the remaining ice cream sandwiches on top to form another layer. Top with the cookies and cream ice cream and spread evenly. Spread the whipped topping over the top like a frosting, then top with the sprinkles. Freeze for 1 hour.
• Remove the cake from the freezer, then carefully remove the cake from the dish and peel off any foil that has stuck to the bottom and sides. Slice and serve.