PB&J Ice Cream Sandwiches

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For round cookies, simplify this kid-favorite recipe even further by using slice and bake cookie dough. Or skip the baking and use purchased peanut butter cookies.

PB and J Ice cream sandwiches
Photo: Alison Miksch
Prep Time:
40 mins
Freeze Time:
4 hrs
Bake Time:
8 mins
Total Time:
4 hrs 48 mins
Yield:
16 sandwiches and 22 extra cookies

Ingredients

  • 1 18 ounce roll refrigerated peanut butter cookie dough

  • ¼ cup all-purpose flour

  • 6 tablespoon preserves, such as raspberry, cherry, or strawberry)

  • 1 pint vanilla bean ice cream

Directions

  1. Preheat oven to 350 degree F. Knead flour into cookie dough. On a lightly floured surface, roll dough into a 13-1/2x9-inch rectangle. Cut into 1-1/2-inch squares. Transfer to ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are browned. Cool on cookie sheets for 1 minute. Remove and cool completely on a wire rack.

  2. Place 1 teaspoon jam or preserves on flat side of 1 cookie. Place a small scoop of ice cream (about 1-1/2 tablespoons) on jam. Top with another cookie, flat side down, and press lightly. Repeat with remaining cookies, jam, and ice cream (there will be extra cookies). Wrap and freeze 4 to 48 hours. Makes 16 sandwiches and 22 extra cookies.

Nutrition Facts (per serving)

175 Calories
9g Fat
22g Carbs
3g Protein
Nutrition Facts
Calories 175
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 15%
Cholesterol 23mg 8%
Sodium 104mg 5%
Total Carbohydrate 22g 8%
Total Sugars 7g
Protein 3g
Vitamin C 0.6mg 3%
Calcium 50.5mg 4%
Iron 0.5mg 3%
Potassium 106mg 2%
Folate, total 16.1mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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