Peanut Butter and Jelly Ice Cream Sandwiches


ice cream sandwiches

 

3 cups all purpose flour
1/8 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
1 cup peanut butter
1 1/2 quarts vanilla ice cream
1 cup favorite jam

 

pbj ingredients

 

Preheat oven to 350 degrees and cover baking sheets with parchment paper.

Take ice cream out of the freezer and let sit on counter for about 30 minutes or until soft enough
to mix.

Scoop ice cream into large mixing bowl and mix jam until incorporated.

 

ice cream

 

Place ice cream back in freezer for at least 3 hours to firm up.

Sift flour, salt and baking soda together in medium bowl. In mixer, cream butter then add
sugars gradually and cream thoroughly.

Add eggs one at a time, beating well after each addition. Add vanilla, then peanut butter and
mix well.

Add dry ingredients and mix well.

 

roll in balls

 

Pinch off walnut-sized bits of dough, roll in palm of hand, place on pan about 3 inches apart.
Press down with fork.

 

fork design

 

Bake for about 12 to 16 minutes or until light brown. Let cool.

 

Cookie

 

Once the ice cream is firm place one scoop between two cookies and enjoy. Use freezer bags to
freeze and enjoy at a later date too.

For an easy short cut buy strawberry ice cream, raspberry swirl or another fruit flavored ice cream
or sorbet

 

chocolate drizzle

 

You can also enjoy the cookies by themselves or by drizzling melted chocolate over the cookies
in different directions leaving a nice design. Let cool and harden then serve. YUM!!!

 

cookies & ice cream

 

Either way you have these delicious peanut butter cookies, I am sure you will eat every bite.
Easy! Done! Enjoy!

Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in the
Hartford, Connecticut suburb of Avon. Vicki has created celebrations all over the Connecticut
Valley and as far west as the Litchfield hills and south towards Danbury. She and her staff provide
services for small, intimate dinner parties and large, full-scale events such as weddings and
bar and bat mitzvahs. Vicki can be reached at www.plan-itvicki.com or by email at:
events@plan-itvicki.com.

 

Peanut Butter and Jelly Ice Cream Sandwiches
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 3 cups all purpose flour
  • ⅛ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup peanut butter
  • 1½ quarts vanilla ice cream
  • 1 cup favorite jam
Instructions
For Filling
  1. Preheat oven to 350 degrees and cover baking sheets with parchment paper. Take ice cream out of freezer and let sit on counter for about 30 minutes or until soft enough to mix. Scoop ice cream into large mixing bowl and mix jam until incorporated. Place ice cream back in freezer for at least 3 hours to firm up.
For cookies
  1. Sift flour, salt and baking soda together in medium bowl. In mixer, cream butter then add sugars gradually and cream thoroughly. Add eggs one at a time, beating well after each addition. Add vanilla, then peanut butter and mix well. Add dry ingredients and mix well. Pinch off walnut-sized bits of dough, roll in palm of hand, place on pan about 3 inches apart. Press down with fork.
  2. Bake for about 12 to 16 minutes or until light brown. Let cool.
Notes
Once the ice cream is firm place one scoop between two cookies and enjoy. Use freezer bags to freeze and enjoy at a later date too. For an easy short cut buy strawberry ice cream, raspberry swirl or another fruit flavored ice cream or sorbet
Nutrition Information
Serving size: 1 Calories: 734 Fat: 34g Saturated fat: 16g Unsaturated fat: 15g Trans fat: 1g Carbohydrates: 97g Sugar: 63g Sodium: 315mg Fiber: 3g Protein: 12g Cholesterol: 101mg

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