"Peanut" Butter and Jelly Ice Cream Sandwiches
Let's upgrade the classic PB&J sandwich and turn it into an ice cream sandwich! These delicious PB&J ice cream sandwiches are completely gluten free, dairy free, and can be made nut/seed free.
Servings 4 sandwiches
Equipment
Ingredients
Ice Cream
- 1 homemade vanilla ice cream or 1.5 pints store bought vanilla ice cream of choice
- ½ cup nut/seed/granola butter
- ¼-1/3 cup jam of choice I like raspberry. See notes above for alternatives
Cookies
- ¾ cup granola butter or nut/seed butter of choice
- ½ cup coconut sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- ½ cup 1:1 gluten free flour
- ¼ teaspoon salt
Instructions
Ice Cream
- If you are making homemade ice cream, be sure to make this ahead of time so it has enough time to harden some in the freezer.
- If you are making my homemade vanilla ice cream, towards the end of churning, add the butter and jam to swirl into the ice cream before freezing.
- If you are using store-bought, let it soften enough that you can mix in the butter and jam then re-freeze.
- Since we are making cookies for this recipe, if you have an old wooden ice cream container, you may want to freeze the ice cream in there. This way you can cut the container into perfect round ice cream circles to sandwich between the cookies.
Cookies
- Preheat oven to 350F.
- Cream together the nut/seed/granola butter and sugar until smooth. Add the egg and vanilla and mix to combine.
- Add the dry ingredients and mix to combine.
- Scoop 6-8 cookies (depending on how big you want your sandwiches) onto a parchment lined baking sheet. Use a fork to press them down in a criss-cross pattern.
- Bake for about 10 minutes until edges begin to golden. Let cookies cool completely before assembling.
Assembly
- When ready to assemble, let your ice cream soften for about 10 minutes just so it is easier to work with.
- If you froze your ice cream in an old ice cream carton, cut horizontally to create perfect ice cream circles. Tear off the paper and sandwich between two cookies.
- If just scooping your ice cream, scoop a large scoop into the center of one cookie. Gently press another cookie down on top to spread the ice cream out slightly.
- I like to put the ice cream sandwiches back into the freezer for an hour or two so the ice cream can harden and they aren't melting everywhere. But if you can't wait, eat up!