Peanut Butter and Jelly Ice Cream Sandwiches
Recipe type: Dessert
Serves: 12
  • 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
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.
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
Recipe by Plan-it Vicki at