Home
Recipes
PBJ cookie ice cream sandwiches

A tower of PBJ cookie ice cream sandwiches

PBJ cookie ice cream sandwiches

Name: PBJ cookie ice cream sandwiches
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: Makes 8 ice cream sandwiches plus 500ml ice cream
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

Good Food team

Save recipe

Makes 8 ice cream sandwiches plus 500ml ice cream

Easy

Prep: 20 mins

Cook: 12 mins

plus overnight freezing

0 reviews

loading...

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

Freezable (ice cream only)

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Mango chutney campfire cheese toasties

A star rating of 4.8 out of 5.8 ratings

Veggie hummus pasta salad

A star rating of 4.2 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

For the ice cream

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

For the cookies

200g peanut butter
50g golden caster sugar
125g light brown soft sugar
1 egg

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal490
fat35g
saturates17g
carbs34g
sugars32g
fibre2g
protein9g
salt0.3g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, August 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating