Peanut Butter and Jelly Ice Cream Sandwiches

Total Time:
6 hr 45 min
23 min
6 hr 10 min
12 min

8 to 9 servings

  • For the Magical Peanut Butter Cookies:
  • 1 cup peanut butter, creamy or crunchy
  • 1 1/2 cups sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • Strawberry Ice-Cream:
  • 1 cup whole milk
  • 1 cup whipping cream
  • 2 cups half-and-half
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups diced strawberries
  • For assembly:
  • 6 tablespoons strawberry preserves
  • Peanut butter chips or chopped peanuts, optional
  • For the Magical Peanut Butter Cookies:
  • Preheat the oven to 350 degrees F. Grease a large baking sheet.

  • In a mixing bowl, combine the peanut butter, 1 cup sugar, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar. Cool slightly before removing from pan.

  • Strawberry Ice-Cream:

  • In a small bowl, whisk together the first 5 ingredients. Puree the strawberries in a food processor and add to cream mixture. Pour the mixture into an ice cream maker. After freezing in the ice cream maker, transfer to a container and place in the freezer, to freeze solid, for 6 hours before serving.

  • For assembly:

  • Spread the strawberry preserves on a peanut butter cookie. Top with a small scoop of strawberry ice cream and cover with another cookie. Roll sides in peanut butter chips or peanuts, if desired.

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    This recipe is featured in:

    Frozen Treats