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PB&J Ice Cream Sandwiches

Creamy strawberry ice cream and a dollop of strawberry preserves are sandwiches in between two soft peanut butter cookies. These ice cream sandwiches are the perfect after school snack!
Prep Time10 mins
Cook Time12 mins
Total Time4 hrs 22 mins
Servings: 12 ice cream sandwiches


For the cookies:

  • 1/2 cup butter unsalted, softened
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the ice cream sandwiches:

  • 12 peanut butter cookies (recipe above)
  • 1/2 quart strawberry ice cream
  • 1/3 cup strawberry preserves
  • 12 squares plastic wrap (to wrap assembled sandwiches)


To make the cookies:

  • Place a sheet of parchment paper on a large baking sheet. Set aside.
  • Add butter and sugars into a bowl of a stand mixer fitted with a paddle attachment and beat together on medium until fluffy, about 3 minutes. Add egg and vanilla and beat until combined. Add peanut butter and mix until smooth. In a separate bowl, mix flour, baking soda, baking powder, and salt until combined. Add all of the dry ingredients to the wet ingredients and mix on low just until combined.
  • Scoop dough into 1.5 tablespoons onto the prepared baking sheet. Dough balls can be touching. Cover with plastic wrap and chill for 2 hours in the fridge.
  • Once dough is ready, preheat oven to 350 degrees. Prepare another baking sheet by adding parchment paper or a silicone mat. Remove dough from fridge.
  • Roll dough into smooth, round balls. Place on baking sheet, 2 inches apart. Using a fork, push down the back of the tongs into the dough into a cross pattern. Bake for 12 minutes, or until the edges crispy very slightly.
  • Remove from oven and let cook for 10 minutes and then transfer to cooling rack to cool completely. I placed mine in the fridge to help the process along.

To make the ice cream sandwiches:

  • Once the cookies are completely cooled, remove ice cream from the freezer. Let it thaw about 10 minutes.
  • Add preserves to a small bowl and microwave for 15 seconds to thin it out a little. Take the cookies out of the fridge. Spread 12 cookies with 1/2 teaspoon of preserves. Scoop one large scoop of ice cream onto the other cookies. Sandwich together with the cookies with preserves. Wrap each sandwich with plastic wrap and place into freezer to cool for at least 2 hours, or until the ice cream is solid again.


Peanut butter cookie recipe from Sally's Baking Addiction