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A tower of PBJ cookie ice cream sandwiches

PBJ cookie ice cream sandwiches

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight freezing
  • Easy
  • Makes 8 ice cream sandwiches plus 500ml ice cream

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
Nutrition: Per serving
NutrientUnit
kcal490
fat35g
saturates17g
carbs34g
sugars32g
fibre2g
protein9g
salt0.3g
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Ingredients

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

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.

Goes well with

Recipe from Good Food magazine, August 2021

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