Recipe courtesy of Elena Besser

PB&J Ritz Cracker Ice Cream Sandwiches

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Growing up, my favorite snack to make was peanut butter and jelly sandwiches on Ritz crackers. Something about the salty, buttery cracker combined with creamy peanut butter and sweet jam brought me so much joy. This recipe takes that treat to the next level by turning it into a homemade ice cream sandwich. Peanut butter and raspberry jam are swirled into vanilla ice cream, hen sandwiched between Ritz crackers and rolled in peanuts for a delightful dessert.
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  • Level: Easy
  • Total: 1 hr 20 min (includes freezing time)
  • Active: 20 min
  • Yield: 15 mini sandwiches
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Ingredients

Directions

  1. Line a small rimmed baking sheet with several layers of plastic wrap, making sure to thoroughly cover the baking sheet, leaving about 6 inches of plastic wrap hanging over the two long sides.
  2. Place the peanut butter in a small microwave-safe bowl and microwave until melted, about 15 seconds.
  3. Spread the softened ice cream into an even layer on the baking sheet. Dot with jam and drizzle with melted peanut butter. Using a knife, create swirls on the top of the ice cream. Fold the plastic wrap overhang over the ice cream to cover the surface and freeze for at least an hour and up to overnight.
  4. Carefully remove the frozen ice cream from the baking sheet and place on a cutting board. Cut out 15 rounds with a 1 1/2- to 2-inch biscuit cutter, or cut into 15 1 1/2- to 2-inch squares with a knife. Sandwich each piece of ice cream between two Ritz crackers. Place the peanuts on a plate, if using, and roll the edges of the sandwiches in crushed peanuts.
  5. Serve the sandwiches immediately, or place in a freezer-safe container and freeze up to 2 weeks (the crackers will become soggier the longer they are frozen). Enjoy!

Cook’s Note

The jam will not freeze, so be careful not to smear it when assembling the sandwiches.

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