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Peanut Butter & Jelly Ice Cream Sandwich

Peanut Butter & Jelly Ice Cream Sandwich

  • Yield: 7 servings
  • Prep Time: 10 minutes
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  • 1 cup Creamy peanut butter
  • 1/2 cup Sugar
  • 1/2 cup Brown sugar
  • 1 Large egg, room temperature
  • 1 tsp Vanilla
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 7 tbsp Raspberry jam
  • 1 pint White chocolate raspberry ice cream, or vanilla


  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. Beat the peanut butter, sugar and brown sugar on medium speed until creamy.
  4. Add the egg and vanilla and beat until just combined. Then add the baking soda and salt and beat until just combined.
  5. Scoop balls of dough about 1 ½ tbsp large and place 2 inches apart on the prepared baking sheet. Using a fork, press each dough ball to ½-inch thickness and add a crisscross pattern on top of each cookie.
  6. Bake until the edges of the cookies have set, about 12 minutes. Cool completely.
  7. Set 7 cooled cookies, bottom-side up, on a tray and spread 1 tbsp of jam on each cookie. Freeze for 20 minutes to allow the jam to set.
  8. Line a baking sheet with parchment paper and place in the freezer.
  9. Scoop about a ¼ cup of ice cream onto a jammed cookie and place a plain cookie on top. Gently press together to evenly spread the ice cream. Place the sandwich on the baking sheet in the freezer. Repeat with remaining cookies until all are made and in the freezer.


Recipe adapted from