Recipe courtesy of Elena Besser
PB&J Ritz Cracker Ice Cream Sandwiches
- Level: Easy
- Yield: 15 mini sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 197
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 5
- Cholesterol
- 8
- Sodium
- 116
- Total: 1 hr 20 min (includes freezing time)
- Active: 20 min
Ingredients
1/2 cup creamy peanut butter
1 pint vanilla ice cream, softened at room temperature for about 10 minutes
1/3 cup raspberry jam
30 Ritz crackers
1 cup crushed salted peanuts, optional
Directions
- 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.
- Place the peanut butter in a small microwave-safe bowl and microwave until melted, about 15 seconds.
- 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.
- 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.
- 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.