Peanut Butter and Jelly Ice Cream Sandwiches are a PB&J sandwich transformed into a dessert. Two salty-sweet peanut butter cookies are sandwiched around fresh strawberry ice cream for the ultimate summer treat. With every bite, you’ll be transported back to a time when summers were full of endless free time and PB&Js were a daily staple.
So we’ve been having amazing weather recently- it’s been sunny-and-blue-skies and like 40-50 degree weather. It’s been fantastic, but all our snow melted and it’s making me feel like winter’s over :(. So maybe it was this bout of spring weather (and my Mom’s clever thinking) that made me think of strawberry ice cream (something I think of as a sort of spring-y-summer-y flavor.)
My brother requested ice cream sandwiches, (and I decided they would be a great idea) and my mom helped me come up with the PB&J idea. The recipe for Peanut Butter and Jelly Ice Cream Sandwiches is actually pretty simple: I used a strawberry ice cream from the book that came with our ice cream maker, and a Joy the Baker peanut butter cookies recipe (Duh. If you need any recipe, you turn to Joy the Baker.)
The ice cream was pretty simple, I pureed strawberries, then added heavy cream and sugar and put it in the ice cream maker. That’s it. But it was amazing!
The cookies were of course awesome, because they are cookies. And Joy the Baker’s. And peanut butter. Anything with peanut butter is bound to be good. Unless it’s like peanut butter and asparagus. But, you know, don’t rule it out. It could be good.
To put these Peanut Butter and Jelly Ice Cream Sandwiches together, freeze the cookies in a Tupperware lined with parchment paper. Then, put a dollop of ice cream one and sandwich them together and squeeze.
Prep Time:
Yield:
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PinIngredients
- 1 cup all-natural chunky or smooth peanut butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon baking soda
- 1 carton strawberry ice cream
Instructions
- Preheat oven to 350 degrees F.
- Grease a baking sheet with butter and set aside.
- 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.
- 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.
- Bake for 10 minutes, until lightly browned.
- Cool on a baking sheet for five minutes, then transfer to a baking rack to cool completely.
- When cookies are cool, spread one scoop of strawberry ice cream on a cookie and sandwich with another.
- Eat ice cream sandwiches immediately or store in freezer until ready to freeze.
Those looks so yummy! I wish I could've been home to try one! They sound RIGHT up my alley 🙂
they would have been! And because I had to wait so long to photograph them, we have a bunch left, with only three people in the house! And brownies! I feel like we would not be int his dilemma if you were here.