Cookies, Desserts, Gluten Free and/or Paleo, Guest Post, Ice Cream, Sorbet, Popsicles

Peanut Butter and Jelly Ice Cream Sandwiches [Family Guest Post]

October 3, 2011
Hello Everyone!  Today I have something a little different for you.  I have not created a dessert for you.  — Don’t worry, it’s not what your thinking, Krissy’s Creations is here to stay! — However, my husband’s sister, Kathryn, has.  My family loves food – just as much as I do! – and I thought it would be fun to have some of my family members create some desserts for you.  So, here I hand you off to Kathryn, my sister-in-law.  She made this yummy dessert, took pictures, and wrote up the post — Enjoy :)!
My youngest brother is a pretty lucky guy.  Let me correct myself, “lucky” may not be the correct word.  In our family, faith is at the center of all circumstances, there is no such thing as chance; rather, the word “lucky” is always reframed as “being blessed.” Yes, my brother is a blessed man.  He married a special women, one who has sweetened his life and our entire family.

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.

 
Generous, organized, a go-getter, artistic, creative, talented, faith-filled, and blessed.  These words might possibly sum Krissy up to a tee.  She is the kind of women who loves to give.  The kind of women you would want to be stuck with in the kitchen.  Not only can she whip up a delicious meal in no time, but she manages to make everything look just as good as it tastes!
 
Since Krissy is constantly baking for others, I thought, as her sister-in-law, it would be fitting to bake and blog something that is dedicated to her.  Something that represents a bit of who she is.  Especially since her birthday was just a few days ago.

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!

**This desert is naturally gluten-free.  The ice cream can also be adapted to be dairy free, just substitute the cow’s milk and heavy cream for almond, soy, or coconut milk.  For those with peanut allergies, sunflower and almond butter work equally well, just make sure to stir the almond butter before using to incorporate any oil that may have risen to the top.**
I hope your enjoyed this Family Guest Post!

Peanut Butter and Jelly Ice Cream Sandwiches
For Printable Recipe, Click here!
 
Makes: 8 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
Peanut Butter Cookies:
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
3/4 cup jelly or jam, at room temperature (For assembling)

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.
Pour the mixture into ice cream maker and process for 25 to 30 minutes, or according to the manufacturer’s directions. The ice cream will be on the soft side.  You will need to place it in an airtight container and store it in the freezer for about 6 hours to harden.

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.

In a large bowl mix the peanut butter with the 1 cup of sugar, using a wooden spoon.  Stir until well blended.  Add the egg, baking powder, and vanilla and stir well. Pour some additional sugar in a small bowl.
Scoop out 1 tablespoon of the dough and roll it into a ball. Roll the dough ball in some of the remaining sugar and place on the prepared baking sheets.  Repeat with the remaining dough, spacing the cookies 2
inches apart.
Using a dinner fork, first stick the tines of the fork in sugar and then gently press the tines down on each dough ball to flatten. Turn the fork 90 degrees and gently press again to make the traditional crosshatch markings of a peanut butter cookie.
Bake the cookies for 10 minutes.  Remove from the oven and let cool on the baking sheets for 5 minutes. Then, with a spatula, gently transfer the cookies to a wire rack to finish cooling.
Prepare the peanut butter ice cream and let harden in the freezer for about 6 hours.
Prepare the dough for peanut butter cookies and divide the dough into 16 walnut-size balls. Proceed with the recipe from there, baking the cookies 10 to 12 minutes at 350 degrees. Let cool completely.
To assemble the ice cream sandwiches remove the ice cream from the freezer and let it stand at room temperature for about 5 minutes to soften slightly.
Spread a layer of jam on the flat side of each peanut butter cookie. Place a scoop of peanut butter ice cream in the center of half the cookies, on top of the jam.  Top with the remaining cookies, jam side
down. Gently squeeze the cookies together until the ice cream and jam come to the edges of the cookies.
Put the ice cream sandwiches back in the freezer for at least 15 minutes to harden the jam.  These can be
made 2 days ahead.  Place them in a large plastic storage bag or airtight container and store in freezer.
Enjoy :)!
Recipe from Epicurious
*Printed on Krissy’s Creations

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  • Melissa October 3, 2011 at 2:28 pm

    Excellent job, Kathryn!
    They look scrumscious!
    I love ice cream and I love cookies so I am sure I would love your ice cream cookie sandwiches!

    Krissy- keep in mind, Kathryn volunteered for this… therefore, mom and I will VOLUNTEER when we want to volunteer 😉
    love ya!

  • Krissy's Creations October 3, 2011 at 3:59 pm

    @Melissa
    Haha, yes you can volunteer when you have time :)… But I still want you guys next!

  • Patti October 4, 2011 at 3:15 am

    My mouth was watering as i was reading, they look delish 🙂
    Great post Kathryn!