PB and J Ice Cream Sandwich

Indulging in the classic flavors of a peanut butter and jelly sandwich takes on a whole new level of delight with our PB and J Ice Cream Sandwich recipe. This inventive twist combines the nostalgic appeal of peanut butter cookies with the sweet tanginess of raspberry jam and the creamy richness of white chocolate raspberry ice cream. Perfect for satisfying both your sweet tooth and your craving for a comforting childhood treat, these ice cream sandwiches are bound to become a favorite for kids and adults alike.

Yields: 7 servings

Prep Time: 10 minutes

Total Time: 1 hour and 10 minutes

Ingredients:

For the Cookie:

• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt

For the Ice Cream Sandwiches:

• 7 tablespoons raspberry jam
• 1 pint white chocolate raspberry ice cream

Directions:

1. Prepare the Cookie Dough:
   1. Preheat your oven to 350°F and line a large baking sheet with parchment paper.
   1. In the bowl of a stand mixer fitted with a paddle attachment, combine the creamy peanut butter, granulated sugar, and brown sugar. Beat at medium speed until creamy, pausing to scrape down the sides of the bowl as needed. This should take about 2 to 3 minutes.
   1. Add the egg and vanilla extract to the peanut butter mixture, beating until well combined.
   1. Incorporate the baking soda and kosher salt into the dough, ensuring they are evenly distributed.
2. Shape and Bake the Cookies:
   1. Scoop balls of cookie dough, each about 1 ½ tablespoons, and place them on the prepared baking sheet, leaving about 2 inches of space between each dough ball.
   1. Using a fork, gently press down on each dough ball to flatten them to a thickness of about ½ inch. Create a crisscross pattern on the surface of each cookie with the fork.
   1. Bake the cookies in the preheated oven until the edges have set, approximately 12 minutes. Once baked, allow the cookies to cool completely on the baking sheet for about 20 minutes.
3. Assemble the Ice Cream Sandwiches:
   1. Once the cookies have cooled, set 7 of them bottom-side up on a sheet tray. Spread approximately 1 tablespoon of raspberry jam onto each cookie.
   1. Transfer the tray to the freezer and let it sit for 20 minutes to allow the jam to set.
   1. Retrieve the tray from the freezer and scoop about ¼ cup of white chocolate raspberry ice cream onto each jam-covered cookie.
   1. Place a plain cookie on top of each ice cream scoop, gently pressing them together in the center to spread the ice cream into an even layer.
   1. Immediately transfer each assembled ice cream sandwich onto a parchment-lined baking sheet and place them in the freezer.
4. Serve or Store:
   1. Your PB and J Ice Cream Sandwiches are ready to be enjoyed immediately, or you can store them in the freezer. Wrap them individually in plastic wrap or store them in an airtight container for up to a week.

Conclusion:

With its irresistible combination of flavors and textures, the PB and J Ice Cream Sandwich offers a delightful twist on a beloved classic. Whether you’re reminiscing about childhood memories or simply craving a delicious treat, these homemade ice cream sandwiches are sure to hit the spot. Experiment with different jam flavors and ice cream varieties to customize this recipe to your taste preferences. Perfect for parties, picnics, or simply indulging in a sweet moment of nostalgia, these sandwiches are bound to become a favorite dessert in your household.

Source of the picture : thepioneerwoman