Peanut Butter and Jelly Ice Cream Sandwiches

Peanut Butter and Jelly Ice Cream Sandwiches |
  • Peanut Butter and Jelly Ice Cream Sandwiches
Posted on March 27, 2015

We made it through another week! Anyone have any good plans for this weekend? Me? I’ll be eating my weight in these ice cream sandwiches and possibly doing my taxes. And IF I manage to get my taxes completed (notice the “if” is emphasized), well then I will have beaten my previous record by a whopping 2 1/2 weeks. Yes, I’m that person pulling their hair out at the eleventh hour on April 14th. Every.single.year. And you all thought I was so organized.

Anyways, let’s talk about something more pleasant than taxes. Like dessert.

If you follow along with me on Instagram, you might have noticed that I snuck out to Portland, Oregon last weekend for a little adventure. Portland is one of my favorite West Coast cities (although Seattle still gets top ranking in my book!). And part of the reason for that, not surprisingly, is because Portland has such a vibrant and eclectic food scene.

One of the best places I hit up on my trip was Salt & Straw, an ice cream shop with a dizzying array of unique flavor combinations. I highly recommend checking it out if you’re in the area. The folks at the scoop shop are super generous and let me try out a bunch of different flavors. One that really stood out in my mind was the Strawberry Honey Balsamic with Black Pepper. So you KNOW that I had to re-create it at home.


And you also know that I can never leave well enough alone. So not only did I re-create the ice cream, but then I smashed it between some peanut butter cookies for the ultimate Peanut Butter and Jelly Ice Cream Sandwiches. Can I get a heck yeah!

Anyone. Please. Come on. Don’t leave me hanging.

Moving on.

For the ice cream, I started with my all-time favorite non-custard base. Then I created a quick sauce that incorporates all the flavors from the ice cream shop’s version and swirled it right in. It’s so darn pretty. I just die.

The thick ribbons of sauce reminded me of strawberry jam, so that’s when I got the idea to throw some classic peanut butter cookies into the mix. And what a good idea it was! {insert: humble brag}.

If my mom had put THESE babies in my lunch box as a kid, I would have been a much happier and more well adjusted child. Just saying.



Recipe for the cookies barely adapted from Gimme Some Oven

Peanut Butter and Jelly Ice Cream Sandwiches

Yield: Makes 10-12 ice cream sandwiches

Peanut Butter and Jelly Ice Cream Sandwiches


  • For the Ice Cream
  • 8 ounces cream cheese, softened at room temperature
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cups granulated sugar
  • 1 tsp. vanilla extract
  • 1 tablespoon vodka or bourbon, optional
  • 1 1/2 cups strawberry halves, stems removed
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 1/8 tsp. freshly ground black pepper

  • For the Cookies
  • 1/2 cup (8 tablespoons) butter, softened at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup peanut butter
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cornstarch
  • Sea salt for sprinkling


  1. Make the ice cream base. Before you start, make sure the canister of your ice cream maker is frozen. To freeze completely, the canister should be in the freezer for at least 6 hours. In your food processor with the blade attachment, process the cream cheese until smooth, about 30 seconds. Scrape down the sides of the bowl. In a medium saucepan over medium heat, combine the milk, heavy cream and sugar. Cook, stirring occasionally, for about 5 minutes, or until the sugar is dissolved and small bubbles have formed around the edge of the pan. Remove from the heat. Carefully add about 1/2 cup of the hot milk mixture to the cream cheese and process until smooth, about 30 seconds. Add the remaining milk mixture and process for another 30 seconds. Transfer the ice cream base to a clean bowl and stir in the vanilla extract. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
  2. While the ice cream base is chilling, make the strawberry-honey-balsamic-black pepper sauce and the cookies.
  3. Make the strawberry-honey-balsamic-black pepper sauce. In a small saucepan over medium heat, combine the strawberries, honey, balsamic vinegar and black pepper. Bring the mixture to a simmer and cook, stirring occasionally, until the strawberries are slightly softened and have released their juices, about 3-5 minutes. Remove from the heat and set aside to cool slightly. Then transfer the mixture to your blender and blend on high until smooth. Transfer the sauce to a clean container (mason jars work great) and refrigerate until chilled. This recipe makes about 1 cup of sauce, which is more than you’ll need for the ice cream. The sauce can be stored in an airtight container the refrigerator for 5-7 days and it’s great on pancakes, yogurt, cheesecake and about anything else you can imagine!
  4. Make the cookies. In the bowl of your stand mixer with the paddle attachment, beat together the butter and sugars on medium speed until light and fluffy. Then beat in the peanut butter. Add the vanilla extract and egg, beating until just combined and scraping down the sides of the bowl as necessary. With your mixer on low speed, slowly add in the flour, baking powder, baking soda, salt and cornstarch. Mix just until no more white streaks remain. Transfer the cookie dough to your refrigerator and chill for 30-60 minutes. Meanwhile, pre-heat your oven to 350 degrees and line a couple baking sheets with parchment paper. After the dough has chilled, form round balls (about 1 1/2 tablespoons in size) and place them on your prepared baking sheets, spacing them about 2-inches apart. Use a fork to press down on the top of the dough balls, creating a criss-cross pattern. Bake in your pre-heated oven for 9 minutes. Then rotate the pans and bake for 2-3 minutes more. The cookies should be slightly golden brown around the edges with puffed centers. Remove from the oven and sprinkle the tops with a pinch of sea salt, if desired. Let the cookies cool on their baking sheets for about 5 minutes. Then transfer them to a wire rack to continue cooling. Once the cookies are cooled, they can be stored in an airtight container for 5-7 days. This recipe makes about 2 dozen cookies.
  5. Churn the ice cream. Pour the chilled ice cream base into the canister of your ice cream maker and churn until the mixture is nearly frozen and the consistency of soft serve, about 20 minutes. Add the alcohol, if using, and churn for an additional minute. Transfer about half of the ice cream to a freezer safe container. Drizzle on about 3 tablespoons of the strawberry-honey-balsamic-black pepper sauce. Drag a knife through the mixture to swirl the layers together slightly. Top with the remaining ice cream and another 3 tablespoons of the sauce. Swirl slightly with a knife. Cover the top with plastic wrap, pushing the plastic all the way down to the surface of the ice cream, and freeze until firm, about 3 hours. The ice cream can be stored in your freezer for several days. This recipe makes about 1 quart of ice cream.
  6. Assemble the ice cream sandwiches. Arrange half of the cookies so the flat side is facing up. Place a scoop of ice cream on each cookie. Top with a second cookie, pressing down slightly to adhere. You can serve the ice cream sandwiches immediately. Or wrap them individually in aluminum foil and store them in your freezer for several days.



  • Now this is an ice cream sandwich! These look so amazing, Liz! I’m drooling over that peanut butter and jelly ice cream. i don’t think I would have any willpower around these babies!


    • Oh definitely zero willpower. In fact, I may or may not have eaten one for breakfast today. Shhh….don’t tell!

  • Liz, we are the same way with taxes .. hate them and we’re doing them up until the last minute. . sucks. Send over ice cream. Stat! ok, Strawberry Honey Balsamic with Black Pepper ice cream?!!! What the fabulous?!!!!! and smashing it between some peanut butter cookies for the ultimate Peanut Butter and Jelly Ice Cream Sandwiches. uh, yeah. . brilliant!!!!! Dude, seriously this is like the best ice cream flavor combo ever!!! can’t wait to try this!


    • Ahhhh, thanks Alice. Let’s eat ice cream sandwiches instead of doing taxes. OK? The government won’t mind at all!

  • You can’t beat this flavour combination! Love the ice cream flavours, especially!!


    • Thanks, Jennifer. You can NEVER go wrong with PB+J!

  • Liz, I totally have to try this ice cream flavor!! Especially the idea of using cream cheese in the base? Genius!


    • Oh yeah, the cream cheese base is the best. It’s my favorite way to make really creamy ice cream base without eggs. I hope you try it, Vijay!

  • Liz these look AMAZING! I really need to make a point to get to Portland, the food sounds incredible!


    • It’s a MUST do!

  • Daaaannnnggg LIZ! So your ice cream is like cheese cake!? And then you sandwiched the jelly cheese cake in-between peanut butter… I can’t deal… I just can’t. Then I’m punchin the share button through my keyboard becasue my #*$@^ share button isn’t working for face book… for almost everything I share except from my page (you can feel my frustration, right? I NEEEED an ice cream sandwich) : |

    Taxes… gah! Rob usually does them. But his work schedule is over the top, so it defaults to me. OMG I’m not looking forward to it. We’ll be miserable together on this one… but before I do those dang taxes, I need to whip up a batch of your sandwiches, then I’ll be able to deal… I think.

    Oh yeah, theres a new ice cream shop in Astoria, OR: Frite and Scoop… whipping out some mad ice cream!


    • Yeah, I’m going to be stress-eating a lot of ice cream sandwiches in my near future! Frite and Scoop – love the name. Putting it on the list. Let’s take an ice cream road trip!

  • Suriously, girl..I’d rather put myself in PB&J ice cream sando food coma than do taxes any dang day. I still haven’t done mine and am just dredding the whole dang thing. Sidenote: I just realized I wasn’t following you on InstaG…until just now! So thrilled to see you in my instafeed now! Have a great weekend, dear! xo


    • Yes! Glad we can connect on IG. And let’s totally eat ice cream sandwiches instead of doing taxes. WAY MORE FUN!

  • I am so spoiled. Shawn does alllll of our taxes. Between both of our full time jobs, our rental property, our videography business and my food blog, that is a lot of paperwork! I just keep refiling his cocktail and bring him treats to keep him going. Haha! So sending virtual hugs your way as you do your taxes. I am loving this PB&J ice cream sandwiches! This is such a great idea! Takes me back to childhood : )


    • Ok, so I just need to get myself a husband then. Ha ha. Thanks, Natalie! 🙂

  • I’ve always wanted to visit Portland, I hear the food scene is incredible! And obviously if these sandwiches are a part of the food scene, I’ve heard correctly!


    • Oh you would love it. Definitely make the trip!

  • Serve me this up any day of the week and i’ll eat it. I’ve never seen an ice cream so pretty and to put in in between a cookie sandwich is just genius!


    • Thanks, Kelsey! Come on over. I’ve got one waiting here for you!

  • Oh man these sound amazing! And I have it on my calendar to do my taxes on Monday …. Every year I’m like “oh yeah I’m gonna do them right away!” And then I keep pushing it back and pushing it back in my calendar until it’s like “uh oh …… gotta do those taxes NOW.” Life.


    • Yeah, it’s tough being a grown up sometimes! 🙂

  • Well these are adorable and look completely delicious!


    • Oh yeah. Cute food totally tastes better! XO

  • Yum – those look so awesome! I love the jelly ice cream and peanut butter cookies, sounds so delicious together!! Pinned 🙂


    • Thanks, Christina. And thanks for pinning!

  • You’ve convinced me that I need to eat my weight in these ice cream sammies too. They’re gorgeous! Pinned.


    • Oh you totally need to do that! Thanks for pinning, Jennie!

  • Oh I love checking out little interesting places to eat when I travel- that ice cream place sounds amazing! These sandwiches are perfect- I love ice cream cookie sandwiches and the flavors are so classic!


    • Eating is the best part of traveling, in my opinion! Thanks, Sherri!

  • Oh my word, these look incredible!!!


    • Thanks, Amanda!

  • Taxes are so depressing! I’d eat these to make myself feel better! Do you have the KA ice cream maker attachment? Do you like it if so…I’m comtemplating 🙂


    • I don’t have the attachment. I have a Cuisinart ice cream maker.

  • This recipe makes my inner kid do a happy dance! In other news, miss you.


    • Miss you too! XO

  • These look delicious, Liz! What a great twist on peanut butter and jelly. Pinned!


    • Thanks, Marcie. And thanks for pinning!

  • These look amazing! Perfect for kids and adults alike!


    • Oh definitely great for all ages! 🙂

  • I am so jealous that you got to go to Salt and Straw. It has been on my to do list ever since I saw them on Unique Sweets. Strawberry and balsamic are a match made in heaven. These ice cream sandwiches are gorgeous Liz! Glad you enjoyed your time in Portland =)


    • Thank you so much, Mariah. You should definitely try and make a trip out to Salt and Straw someday! XO

  • Oh man, Salt & Straw is the best!! I had a blue cheese and pear ice cream when I was these… so strange but SO good! These ice cream sandwiches sound amazing. You really can’t beat pb&j!!


    • I think I saw that on the menu and was tempted, but also sounded a bit strange. Definitely a fun place! Thanks, Jess! XO

  • OK these are just a must this spring and summer!!! Love that the base is made richer with cream cheese 🙂


    • Oh yeah. We’ll be eating these all spring and summer!

  • Trackback to Floating Kitchen


  • Love PB&J!! This is amazing!!


    • Thanks, Eden!

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