thepioneerwoman
PB and J Ice Cream Sandwich
PB and J ice cream sandwiches showcase a raspberry white chocolate ice cream with a smear of raspberry jam between two chewy peanut butter cookies—so delicious!
👥 7 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
2
For the cookies: In the bowl of a stand mixer fitted with a paddle attachment, beat the peanut butter and sugars at medium speed until creamy, stopping to scrape sides of the bowl as needed, 2 to ⏱️ 3 minutes. Add the egg and vanilla, beating until combined. Add the baking soda and salt, beating until combined.
large egg, room temperature1
3
Scoop balls of dough about 1 ½ tablespoons each and place 2 inches apart on the prepared pan. Using a fork, press the dough balls to ½-inch thickness and create a crisscross pattern on each cookie.
4
Bake until the cookie edges have set, about ⏱️ 12 minutes. Let cool completely on the pan, about ⏱️ 20 minutes.
5
For the ice cream sandwiches: Set 7 cooled cookies, bottom-side up, on a sheet tray and spread 1 tablespoon of jam on each cookie. Place in the freezer for ⏱️ 20 minutes to allow the jam to set. Remove from the freezer.
6
Using an ice cream scoop, scoop about ¼ cup of ice cream onto a jammed cookie and place a plain cookie on top. Gently press together in the center of the cookies to spread the ice cream into an even layer. Immediately place the sandwich on a parchment lined baking sheet in the freezer. Repeat, working one sandwich at a time.
7
Serve immediately or store in the freezer wrapped in plastic wrap or in an airtight container for up to a week.
Nutrition Facts
calories
461 Calories
fat Content
24 g
fiber Content
2 g
sugar Content
46 g
sodium Content
297 mg
protein Content
10 g
trans Fat Content
0 g
cholesterol Content
43 mg
carbohydrate Content
53 g
saturated Fat Content
7 g
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