PEANUT BUTTER AND JELLY ICE CREAM SANDWICHES
There are no two ways about it, these are just fun! Peanut butter ice cream with jelly sandwiched between [peanut butter cookies](/recipes/food/views/367212) ; pretty much a kid's dream dessert. I'm no kid, but I am a big fan as well. Use any flavor jelly or jam you like, I am particularly fond of strawberry and grape. Bake the cookies smaller and these make a great bite-size treats for birthday parties.
Provided by Carol Kicinski
Yield Makes 8 ice cream sandwiches
Number Of Ingredients 3
Steps:
- Prepare the peanut butter ice cream and let harden in the freezer for about 6 hours.
- Prepare the dough for peanut butter cookies and divide the dough into 16 walnut-size balls. Proceed with the recipe from there, baking the cookies 10 to 12 minutes at 350 degrees. Let cool completely.
- To assemble the ice cream sandwiches remove the ice cream from the freezer and let it stand at room temperature for about 5 minutes to soften slightly.
- Spread a layer of jam on the flat side of each peanut butter cookie. Place a scoop of peanut butter ice cream in the center of half the cookies, on top of the jam. Top with the remaining cookies, jam side down. Gently squeeze the cookies together until the ice cream and jam come to the edges of the cookies. Put the ice cream sandwiches back in the freezer for at least 15 minutes to harden the jam. These can be made 2 days ahead. Place them in a large plastic storage bag or airtight container and store in freezer.
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