Peanut Butter Jelly Time: How to Make Homemade PB & J Ice Cream Sandwiches

Peanut butter jelly with a baseball bat! Who remembers that song?

I’ve never shied away from a peanut butter and jelly combo, especially when it involves a unique pairing.

So, today I have these mini peanut butter and jelly ice cream sandwiches to share – with homemade peanut butter cookies AND homemade strawberry jelly. The child in me is jumping up and down right now. Who’s with me?

Continue reading for the full recipe.

PB Cookie Ingredients (makes 20 cookies)

• 1/2 cup of light brown sugar
• 3 tablespoons of granulated sugar
• 1/2 cup of peanut butter
• 4 tablespoons of butter
• 1 + 1/2 cup of flour
• 2 teaspoon of vanilla
• 2 eggs
• 1/4 teaspoon baking soda

Strawberry Jam Ingredients

• 3 cups of strawberry puree
• 1 cups of sugar
• 2 teaspoons of lemon juice
• 1 teaspoon of vanilla
• 1/3 cup of cornstarch
• 1/2 cup of warm water

Instructions:

Preheat oven to 350 degrees and grease a cookie sheet or line with parchment paper.

Beat peanut butter and butter on medium speed until well combined (about 2 minutes). Next, on low speed, add in both the brown sugar and the granulated sugar, scraping the sides of the bowl to make sure that everything is combined.

Once everything is combined, add in 2 eggs one at a time, scraping the sides of the bowl after each addition. Next, slowly add in the flour and the baking soda, until combined and being careful to not over mix. Finally, add in the vanilla.

Then, using your hands, roll the cookie dough into one inch size balls. Then use a fork to press a criss-cross pattern into the cookies. Bake for 8- 11 minutes.

While the cookies are baking, it’s time to make the strawberry jam. In a medium sauce pan combine strawberries, sugar, lemon juice, and vanilla. Bring to a boil over medium heat, stirring continuously. Once brought to a boil, reduce heat down to low. Stir the corn starch into warm water then add to the stovetop mixture.

Let simmer for 25- 30 minutes, until the mixture has reduced down and thickened. Remove from heat, then strain the mixture into a airtight container.

Once the cookies have cooled and the jam has had time to sit once finished, add the jam to inside of a peanut butter cookie, add vanilla ice cream, and another cookie. Enjoy!

Recipe by Anissa Saxton
Photography and styling by Brittni Mehlhoff

Think you’ll give this peanut butter and jelly recipe a try?