Instructions

1. Preheat oven to 350 degrees F.
2. Grease a baking sheet with butter and set aside. 
3. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes.
4. Roll into large walnut sized balls and create a crisscross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the crisscross pattern. 
5. Bake for 10 minutes, until lightly browned. 
6. Cool on a baking sheet for five minutes, then transfer to a baking rack to cool completely.
7. When cookies are cool, spread one scoop of strawberry ice cream on a cookie and sandwich with another.
8. Eat ice cream sandwiches immediately or store in freezer until ready to freeze.