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Peanut Butter and Jelly Ice Cream Sandwiches

Peanut butter jelly ice cream sandwich cookies with a jam-swirled vanilla ice cream center, sandwiched and rolled in crushed salted peanuts. These PBJ frozen dessert sandwiches bake thick peanut butter cookie rounds and freeze into a nostalgic hand-held treat.
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Prep Time 20 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 32 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Peanut butter cookies
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 1 lb unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 eggs
  • 1 cup creamy peanut butter
  • 1 tsp vanilla extract
Jam-swirled ice cream
  • 0.5 gallon vanilla ice cream softened
  • 0.5 cup strawberry or grape jam
  • 1 gallon crushed salted peanuts for rolling edges

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the cookie dough
  1. Preheat the oven to 350F, then whisk the all-purpose flour, baking soda, and salt in a bowl.
  2. In a stand mixer, beat the unsalted butter, granulated sugar, brown sugar, and creamy peanut butter until fluffy.
  3. Add the eggs and vanilla extract, then mix until the batter is smooth.
  4. Stir the flour mixture into the peanut butter mixture until no dry streaks remain.
Bake and cool the cookies
  1. Scoop the dough into large rounds and place them on a sheet pan.
  2. Press a crosshatch into the tops of each round with a fork, then bake for 10-12 minutes at 350F.
  3. Cool the cookies completely before assembling.
Assemble the ice cream sandwiches
  1. Stir the strawberry or grape jam through the softened vanilla ice cream until you see pink or purple swirls.
  2. Sandwich the jam-swirled vanilla ice cream between two peanut butter cookies.
  3. Roll the edges of each sandwich in crushed salted peanuts so the sides are coated.
  4. Freeze the sandwiches for at least 1 hour to set.

Notes

For cleaner slices, freeze on a parchment-lined tray so the sandwiches don’t stick, then transfer to a freezer-safe container once firm (store in the freezer up to 2 weeks; no freezer-burn tricks needed). If you prefer a dairy-light option, use a vanilla dairy-free ice cream and keep the jam swirls the same for a close texture.