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Peanut Butter and Jelly Ice Cream Sandwiches

Peanut butter jelly ice cream sandwich cookies are baked, cooled, and filled with jam-swirled vanilla ice cream for a nostalgic frozen treat. Thick peanut butter cookies sandwich strawberry or grape jam–swirled vanilla ice cream in a hand-held, scoop-free format.
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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
Ice cream filling
  • 0.5 gallon vanilla ice cream softened
  • 0.5 cup strawberry or grape jam
For rolling
  • 0.5 cup crushed salted peanuts for rolling edges

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make and bake the peanut butter cookies
  1. Preheat oven to 350F, then whisk all-purpose flour, baking soda, and salt in a bowl until evenly combined.
  2. In a stand mixer, beat unsalted butter, granulated sugar, brown sugar, and creamy peanut butter until fluffy.
  3. Add eggs and vanilla extract, then mix until smooth and fully incorporated.
  4. Stir the flour mixture into the peanut butter mixture until a thick dough forms.
  5. Scoop dough into large rounds and place on a sheet pan, then press a crosshatch with a fork on each cookie.
  6. Bake for 10-12 minutes at 350F, then cool completely.
Assemble the sandwiches
  1. Stir strawberry or grape jam through softened vanilla ice cream just until pink swirls form.
  2. Sandwich the jam ice cream between two peanut butter cookies.
  3. Roll the edges in crushed salted peanuts so the filling is coated on the sides.
  4. Freeze the assembled sandwiches for at least 1 hour to firm up before serving.

Notes

For clean edges when you cut or bite, let the ice cream sandwich sit at room temperature for 2-3 minutes so the outer peanut butter cookies soften slightly. Store in an airtight container in the freezer for up to 2 months (best texture within 1 month); freezing is recommended and no re-freezing concerns beyond normal thawing. For a dairy-light option, swap the vanilla ice cream for a vanilla-style dairy-free ice cream with a similar scoopable texture.