Sunny Anderson's Quick PB & J Ice Cream Cookies, as seen on Food Network's The Kitchen, Season 2.
Recipe courtesy of Sunny Anderson

Sunny's Quick PB and J Ice Cream Cookies

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings



  1. Put the chopped peanuts on a small plate. Spread the flat side of each peanut butter cookie with jelly. Set the ice cream pints on their sides and use a serrated knife to slice right through the cartons, creating ice cream discs 1 to 2 inches thick. Place 1 disc (peel away the carton) on the jellied flat side of a cookie, then close the sandwich with another cookie, jelly side on the inside as well. Roll the exposed ice cream edge in the chopped peanuts. Repeat with the remaining ingredients. Serve immediately.