Peanut Butter and Jelly Ice Cream Sandwiches
Enjoy a nostalgic twist on a classic flavor combination with these Peanut Butter & Jelly Ice Cream Sandwiches! Made with soft, no-bake peanut butter cookie dough and naturally sweetened strawberry ice cream, these frozen treats are gluten-free, refined sugar-free, and packed with protein.
Servings: 12 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
This is the Strawberry Protein Ice Cream recipe I used in these ice cream sandwiches. I made it the night before so it was ready to churn right before I assembled the ice cream bars!