Pbj Ice Cream Sandwiches Food

PB&J RITZ CRACKER ICE CREAM SANDWICHES

PB&J Ritz Cracker Ice Cream Sandwiches image

Growing up, my favorite snack to make was peanut butter and jelly sandwiches on Ritz crackers. Something about the salty, buttery cracker combined with creamy peanut butter and sweet jam brought me so much joy. This recipe takes that treat to the next level by turning it into a homemade ice cream sandwich. Peanut butter and raspberry jam are swirled into vanilla ice cream, hen sandwiched between Ritz crackers and rolled in peanuts for a delightful dessert.

Provided by Food Network

Categories dessert

Time 1h20m

Yield 15 mini sandwiches

Number Of Ingredients 5

Ingredients

1/2 cup creamy peanut butter
1 pint vanilla ice cream, softened at room temperature for about 10 minutes
1/3 cup raspberry jam
30 Ritz crackers
1 cup crushed salted peanuts, optional

Steps:

Line a small rimmed baking sheet with several layers of plastic wrap, making sure to thoroughly cover the baking sheet, leaving about 6 inches of plastic wrap hanging over the two long sides.
Place the peanut butter in a small microwave-safe bowl and microwave until melted, about 15 seconds.
Spread the softened ice cream into an even layer on the baking sheet. Dot with jam and drizzle with melted peanut butter. Using a knife, create swirls on the top of the ice cream. Fold the plastic wrap overhang over the ice cream to cover the surface and freeze for at least an hour and up to overnight.
Carefully remove the frozen ice cream from the baking sheet and place on a cutting board. Cut out 15 rounds with a 1 1/2- to 2-inch biscuit cutter, or cut into 15 1 1/2- to 2-inch squares with a knife. Sandwich each piece of ice cream between two Ritz crackers. Place the peanuts on a plate, if using, and roll the edges of the sandwiches in crushed peanuts.
Serve the sandwiches immediately, or place in a freezer-safe container and freeze up to 2 weeks (the crackers will become soggier the longer they are frozen). Enjoy!

PBJ COOKIE ICE CREAM SANDWICHES

PBJ cookie ice cream sandwiches image

Kids - and adults! - will love these ice cream sandwiches. Raspberry ice cream is sandwiched between two peanut butter cookies for the ultimate decadent dessert

Provided by Good Food team

Categories Dessert

Time 32m

Yield Makes 8 ice cream sandwiches plus 500ml ice cream

Number Of Ingredients 11

Ingredients

120g frozen raspberries
1 lemon, juiced
2 tbsp icing sugar
1⁄2 tbsp liquid glucose (optional)
1⁄2 x 397g can condensed milk
600ml double cream
1 tsp vanilla bean paste
200g peanut butter
50g golden caster sugar
125g light brown soft sugar
1 egg

Steps:

For the ice cream, tip the berries into a food processor with the lemon juice, sugar and glucose, if using. Blitz until smooth. Push the raspberry purée through a fine mesh sieve into a bowl. Whisk the rest of the ingredients together in another bowl for 5 mins until thick, then spoon into a freezerproof container or large loaf tin. Ripple through the raspberry purée using a skewer. Cover and freeze overnight.
Heat the oven to 180C/160C fan/gas 4. Line two large baking sheets with baking parchment. Mix the peanut butter and sugars together in a bowl with a large pinch of salt. Beat in the egg until you have a stiff dough. Break off cherry-tomato-sized lumps of dough (you should get about 16) and arrange on the baking sheets, well spaced apart. Press the cookies down with the back of a fork. Bake for 10-12 mins until golden. Leave to cool on the sheets. Once cool, sandwich a scoop of ice cream between two cookies just before serving (you should use half the ice cream). The remaining 500ml ice cream will keep frozen for three months.

Nutrition Facts : Calories 490 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium

PB&J ICE CREAM SANDWICHES

Pb&j Ice Cream Sandwiches image

Make and share this Pb&j Ice Cream Sandwiches recipe from Food.com.

Provided by shawnajean

Categories Frozen Desserts

Time 5h15m

Yield 16 serving(s)

Number Of Ingredients 4

Ingredients

18 ounces roll refrigerated peanut butter cookie dough
1/4 cup all-purpose flour
6 tablespoons cherry preserves or 6 tablespoons strawberry preserves
1 pint vanilla ice cream

Steps:

Preheat oven to 350 degree F. Knead flour into cookie dough. On a lightly floured surface, roll dough into a 13-1/2x9-inch rectangle. Cut into 1-1/2-inch squares. Transfer to ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are browned. Cool on cookie sheets for 1 minute. Remove and cool completely on a wire rack.
Place 1 teaspoon jam or preserves on flat side of 1 cookie. Place a small scoop of ice cream (about 1-1/2 tablespoons) on jam. Top with another cookie, flat side down, and press lightly. Repeat with remaining cookies, jam, and ice cream (there will be extra cookies). Wrap and freeze 4 to 48 hours.Makes 16 sandwiches and 22 extra cookies.

Nutrition Facts : Calories 209.5, Fat 10, SaturatedFat 3.1, Cholesterol 16.5, Sodium 143.3, Carbohydrate 27.4, Fiber 0.6, Sugar 7.4, Protein 3.5

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