Hannah Queen

PB&J Ice Cream Sandwiches

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Is there anything more comforting than a PB&J sandwich? I don’t think so. One of my most vivid memories is my mom, in the kitchen, preparing one for my lunch. These ice cream sandwiches are a cool twist on the old classic. Yummy grape jelly ice cream sandwiched between delectable peanut butter cookies. They would be a great way to cool down this summer!

Yield: 6 cookie sandwiches

PB&J Ice Cream Sandwiches

Peanut Butter Cookies (makes 1 dozen)

Prep time: 10 minutes
Cook Time: 20 minutes
Total time: 35 minutes


Peanut Butter Cookies Ingredients - Peanut Butter & Co. Smooth Operator Peanut Butter

1 cup Smooth Operator peanut butter
1 stick butter, room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon nutmeg (optional)


1. Heat oven to 350°F.

2. In the bowl of a mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Add the Smooth Operator peanut butter, mix to combine. Add egg and vanilla, and mix until well combined.

3. In a medium bowl, whisk flour, baking soda and nutmeg together. Add to the butter mixture, and mix to combine.

4. Scoop out a heaping tablespoon of dough, roll into a ball, place on baking sheet. Repeat with remaining dough. Press down with tines of a fork, in a criss cross pattern.

Peanut Butter Cookies - Press down with tines of a fork, in a criss cross pattern

5. Bake 18 to 20 minutes, or until golden brown. Place on a wire rack to cool. Place in freezer. (Cookies can be stored in an airtight container up to one week.)

Jelly Ice Cream (makes 1 quart)

Prep time: 10 minutes
Cook Time: 3 hrs and 20 min (includes 3-hour freezing time)
Total time: 3 hours and 30 minutes


Jelly Ice Cream Ingredients - grape jelly, heavy cream, sugar, and more

1 cup milk
3/4 cups sugar
1/2 vanilla bean
4 egg yolks
2 cups heavy cream
1 cup grape jelly


1. Split open and scrape the seeds of the vanilla bean into the sugar and, using your fingers, mix the vanilla seeds into the sugar. Heat the milk, salt, and sugar in a saucepan.

2. Stir together the egg yolks in a bowl and add some of the warmed milk, about half a cup, whisking constantly as you pour. Pour the warmed yolks back into the saucepan.

3. Cook over low heat, stirring constantly and scraping the bottom of the pot until the custard thickens enough to coat a spatula. Using a fine sieve or cheese cloth, strain the custard into the heavy cream. Chill thoroughly, then freeze in your ice cream maker according to the manufacturers instructions. After about 10 minutes in the ice cream maker, add the grape jelly.

4. To assemble your ice cream sandwiches, remove cookies from freezer, place dollop of ice cream in the center of one cookie, top with another. Repeat with remaining cookies. Place in freezer for half an hour to firm up. Enjoy!

PB&J Ice Cream Sandwiches - place dollop of ice cream in the center of one cookie, top with another

PB&J Ice Cream Sandwiches - Place in freezer for half an hour to firm up. Enjoy!

PB&J Ice Cream Sandwiches, 5.0 out of 10 based on 2 ratings

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7 Responses to PB&J Ice Cream Sandwiches

  1. sandy sacks says:

    they sound absolutely divine!!! and easy to make. I enjoy peanut butter—-any flavor— by the spoonful.

  2. Amelia says:

    These look phenomenal!!!

  3. jennifoodi says:


  4. wonder w. says:

    OMG these look amazin’
    My tummy is rumblin’ just lookin’ at ’em
    Beautiful pictures too!

  5. Dave says:

    Now I can have pb&j for dessert!

  6. Erin R. says:

    Ooh, these look incredible. I’d definitely make these for my husband, who is the pickiest human on earth but absolutely LOVES cookies, and loves ice cream. Great recipe.

  7. inga says:

    This is what I’d make if I were cooking for myself.

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PB&J Ice Cream Sandwiches