Peanut Butter Jelly Ice Cream Sandwiches (Gluten Free)

August 20, 2014 Karen

This recipe is so simple I can’t believe I hadn’t thought of it before. I mean, who wouldn’t love a dessert version of a PB&J sandwich. It’s pretty much my go-to sandwich whenever I’m too lazy to make dinner. The jam ice cream can be made with any jam you like, but I love blackberry jam with the seeds studded in there. You can also make our blackberry bourbon vanilla jam. The gluten-free peanut butter cookies are the most intensely peanut butter cookie you’ll ever have. I’ll admit I was skeptical about the gluten-free part, but they’re really delicious. Resist the temptation to eat them straight out of the oven. Combine the two and you’ve got the ultimate ice cream sandwich that will be the envy of any 1st grader.

Start by preparing the jam ice cream. Scoop vanilla ice cream into loaf pan and place dollops of jam in between the scoops.

Don’t spread the jam around, but leave the jam in clumps.

Cover in plastic wrap and freeze to harden, preferably overnight.

To make the cookies, preheat the oven to 35o degrees. Combine peanut butter, sugars, egg, and baking soda and whisk together.

Scoop a ball of the batter with a tablespoon. Lay the balls on a parchment lined baking sheet. Using forks press the cookie down to make a cross hatch pattern. Sprinkle salt over the cookies.

Bake in the oven until golden brown for about 10-12 minutes.

Allow to cool on the baking sheet. Go ahead and take a bite out of one. To assemble the cookies, make sure the cookies are completely at room temperature.

Place a scoop of ice cream on a cookie and place another cookie on top.

Enjoy the best dessert sandwich ever!

PEANUT BUTTER AND JELLY ICE CREAM SANDWICHES (GLUTEN-FREE)

Ingredients:

1 cup of smooth peanut butter

1/2 cup of brown sugar

1/2 cup of granulated sugar

1 egg

1/2 teaspoon of baking soda

flake sea salt

1 jar of blackberry jam

1 quart of vanilla ice cream

Directions:

To make the jelly ice cream, scoop vanilla ice cream into a loaf pan and drop dollops of blackberry jam between each scoop.

Cover with plastic wrap and freeze preferably overnight.

To make the gluten-free peanut butter cookies, pre heat the oven until 350 degree. Combine the smooth peanut butter, sugars, egg, baking soda in a bowl and whisk to combine.

Using a tablespoon, roll a ball of cookie dough in a ball.

Lay the balls on a baking sheet lined with parchment paper

Make crosshatch patterns with a fork on the top of the cookies.

Sprinkle sea salt on top.

Bake for about 10-12 minutes until golden brown.

Allow to cool completely

To assemble the sandwiches, place on scoop of jam ice cream between two cookies.

(images by HonestlyYUM)

Conversation

The cookies turned out great!! But I totally recommend putting the cookies in the fridge before you make them to avoid excessive spreading. Making blueberry jam to go with the dairy free vanilla ice cream I bought. Can’t wait to eat it lol

I doubled this cookie recipe and used grape jelly for a classic pb&j. I bought a regular box of homemade vanilla and used about 75% of it for the ‘middle’. I made these and popped the cookies in the freezer for an hour before assembling (the cookies are a bit soft even if they are cooled completely). I assembled each a few at a time (until the ice cream got soupy, then I popped back in the freezer for 20 min) and wrapped each sandwich in foil. It took a while but I got about 18 sandwiches stored in the freezer. It was a super hit at my dinner party to pull a few out of the freezer as a ‘surprise’ treat. I highly recommend baking the cookies at 10 min (almost slightly undercooked). This way when they are stored in the freezer the cookie portion is still chewy and not rock hard.

Thanks for sharing. These were a big hit! And store well in the freezer for an ‘oh hey do you guys want a sweet treat’ impromptu situation. :]

I love how simple the peanut butter cookies are and that you didn’t mix the jam in that way you actually get a real bite of full flavor jam just like a pb&j, can’t wait to try them!

do these freeze and keep well? or do the cookies go too soft/crumbly having no flour? or too hard? thanks

I’ve actually never tried freezing them, but I think it would be better to freeze the raw dough (rolled and shaped) rather than freeze the baked cookie.

PURE genius! Love the photos, too 🙂

I can’t even with how good this looks!

I saw these yesterday and have not been able to stop thinking about them! These photos are insane, and the ‘wiches look so crazy good. I love how simple that ingredient list is. Pure genius!

These look incredible, I love that you salted the cookies and left the jam in nice clumps for maximum flavor!

Great minds think alike! I posted a pb&j ice cream sandwich recently too! But mine is a little different. Looks delicious!! I love the simplicity of the jam in the ice cream. Much easier than making blackberry ice cream!

I love these lil’ ice cream sandwiches so much it hurts!!! Must make SOON!!!

So creative, sinful, and delicious.
And those photos.. I am speechless..
LOVE!

These are great! I especially love how you did the ice cream with the dollops of jam and not mixed in. PBJ ice cream sandwiches, serious craving coming on.. : )