Nothing beats the classic combination of peanut butter and jelly—except when it’s turned into a creamy, dreamy frozen treat! These Peanut Butter & Jelly Ice Cream Sandwiches bring together soft peanut butter cookie dough layers and homemade strawberry ice cream for a gluten-free, naturally sweetened dessert that’s both nostalgic and wholesome. Made with real ingredients, this refined sugar-free treat is perfect for summer snacking or a fun family-friendly dessert. 🍓🥜🍦
Peanut Butter and Jelly Ice Cream Sandwiches Ingredients
Peanut Butter – A great source of healthy fats and protein.
Grass-Fed Butter or Coconut Oil – Provides creaminess and supports brain health.
Maple Syrup or Honey – A natural, unrefined sweetener.
Vanilla Extract – Enhances flavor without artificial additives.
Gluten-Free 1:1 Flour – A wonderful alternative for those avoiding gluten.
Tips for the best Peanut Butter and Jelly Ice Cream Sandwiches
Use natural peanut butter with no added sugar for the best flavor.
Freeze the dough for at least 40 minutes before assembling.
Let the bars sit at room temperature for a couple of minutes before cutting to prevent cracking.
Store in the freezer and let sit out on the counter for 5 minutes before serving.
FAQs
Can I make these dairy-free?
Yes! Use coconut yogurt instead of Greek yogurt and swap butter for coconut oil.
Can I use a different fruit for the ice cream?
Absolutely! Blueberries, raspberries, or a mixed berry blend would work well.
Can I store these for later?
Yes! Keep them in an airtight container in the freezer for up to two weeks.
What Strawberry Ice Cream Is Best?
Any strawberry ice cream works for this recipe! I love this Strawberry Protein Ice Cream that I can make at home using my Ninja Creami or Ninja Swirl (the updated version of the Creami that can make both hard ice cream and swirl soft serve).
Other Ice Cream Recipes To Make:
These Peanut Butter & Jelly Ice Cream Sandwiches are a fun, wholesome twist on a childhood favorite! Whether you’re making them for an after-school snack, summer treat, or weekend indulgence, they’re sure to be a hit. Enjoy! 🍓🥜🍦
Love this recipe? Share & tag @healthyholme on Instagram!
Peanut Butter and Jelly Ice Cream Sandwiches
Ingredients
Peanut Butter Cookie Dough Layers:
- ½ cup peanut butter creamy, no added sugar
- 1/4 cup grass-fed butter or melted coconut oil
- ½ cup + 2 tbsp maple syrup or honey
- 2 tsp vanilla extract
- 1 3/4 cups gluten-free 1:1 flour
Other Ingredients:
- 1 pint strawberry ice cream (see my note for my protein strawberry ice cream recipe)
- crushed dried strawberries, melted chocolate, crushed peanuts optional
Instructions
Make the Peanut Butter Cookie Dough
- Line a 10”x15” rimmed baking sheet with parchment paper. Ensure there’s space in your freezer for it.
- In a medium bowl, whisk together the flax egg, peanut butter, melted butter, maple syrup, and vanilla until smooth.
- Stir in the gluten-free flour and salt until a dough forms.
- Transfer dough to the parchment-lined baking sheet. Press or roll the dough into a ¼-inch thick rectangle. Freeze for at least 40 minutes.
Assemble the Ice Cream Bars
- Cut the cookie dough in half vertically so you have two equal layers.
- Spread the strawberry ice cream evenly over one half of the frozen peanut butter cookie dough. Gently place the other half of the cookie dough on top to form a sandwich.
- Freeze the bars for at least 2 hours to firm up.
Slice & Serve!
- Remove from the freezer and cut into squares or bars.
- If desired, drizzle with melted dark chocolate, dip the sides in crushed peanuts or freeze-dried strawberries and enjoy!
Notes
