As Krissy’s sister(in-law) and friend I have had the unique advantage and blessing 🙂 to be able to experience and share in her many talents. From baking and cooking to decorating a house she is the kind of gal you want in your family and as a friend.
I thought I would make something that Krissy would enjoy. If you ask her what her favorite desert is she would probably say ice cream. If you ask her what kind of sandwich she would want to eat, she might reply, ”a good peanut butter and jelly.” Not just any PB & J, it would be one where the bread is soft and slightly toasted and the creamy peanut butter and blackberry jam is lightly spread but will still ooze out as you take each bite. So I decided to make her Peanut Butter and Jelly Ice Cream Sandwiches! What four foods are more fun together than PB & J, Cookies, and Ice Cream!
There is something so childlike and fun about the thought of PB & J Ice Cream Sandwiches. The richness of the creamy sweet but slightly salty peanut butter paired with the sweet blackberry jam; the crunch of the peanut butter cookie and the frosty, smooth peanut butter ice cream create the perfect combination of a fall desert. As a school teacher, I think this desert is a perfect after school snack or a great after dinner treat.
I hope both Krissy and you enjoy these tasty ice cream sandwiches!
Peanut Butter Ice Cream
1 cup peanut butter
1/2 cup sugar
Pinch of kosher or fine sea salt
1 1/2 teaspoons pure vanilla extract
2 cups half-and-half
1 cup heavy whipping cream
1 cup creamy peanut butter
1 cup granulated sugar plus more for rolling the cookies in
1 large egg, lightly beaten with a fork
1 teaspoon baking powder
1 teaspoon vanilla extract
To make the peanut butter ice cream, start by creaming the peanut butter, sugar, salt, and vanilla in a large bowl until smooth (using a mixer). Add 1 cup of half-and-half and beat on low speed until well mixed. Add the rest of the half-and-half and the cream and whisk by hand—if you try to use your mixer you will end up with it splattering all over the kitchen.
To make the peanut butter cookies, start by preheating the oven to 350 degrees. Line baking sheets with either parchment paper or silicone baking mats.
down. Gently squeeze the cookies together until the ice cream and jam come to the edges of the cookies.
made 2 days ahead. Place them in a large plastic storage bag or airtight container and store in freezer.