Y’all, let me tell you about the most amazing summer treat that’ll take you right back to your childhood! Remember those PB&J sandwiches mom used to pack in your lunch box? Well, we’re giving that classic combo a cool, creamy upgrade that’s absolutely perfect for those hot summer days.

Why You’ll Love This Recipe

  • Nostalgic Flavors: All the comfort of a classic PB&J, but in ice cream form!
  • Make-Ahead Friendly: Perfect for summer parties or afternoon treats
  • Kid-Approved: Trust me, the little ones go crazy for these
  • Customizable: Switch up the jelly flavors for your favorite combination

What You’ll Need

For the Cookie Base:

  • 1 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

For Assembly:

  • 1 quart vanilla ice cream, softened
  • 1 cup grape jelly (or your favorite flavor)
  • Extra chopped peanuts (optional)

Let’s Make It!

Step 1: Make the Peanut Butter Cookies

  1. Preheat your oven to 350°F and line your baking sheets with parchment paper.
  2. In your stand mixer (or a large bowl with a hand mixer), cream together the butter, peanut butter, and both sugars until light and fluffy – about 3 minutes.
  3. Beat in those eggs one at a time until well combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually mix the dry ingredients into the wet mixture.

Step 2: Bake the Cookies

  1. Roll dough into 2-inch balls and place on prepared baking sheets.
  2. Use a fork to make that classic criss-cross pattern we all know and love.
  3. Bake for 12-14 minutes until edges are lightly golden.
  4. Let cool completely on wire racks.

Step 3: Assembly Time!

  1. Take your ice cream out to soften for about 10 minutes.
  2. Spread a generous amount of vanilla ice cream on the flat side of one cookie.
  3. Add a dollop of jelly in the center of the ice cream.
  4. Top with another cookie and gently press together.
  5. Roll the edges in chopped peanuts if you’re feeling fancy!

Step 4: Freeze

  1. Wrap each sandwich individually in plastic wrap.
  2. Freeze for at least 2 hours or until firm.

Pro Tips from My Kitchen to Yours

  • Make Ahead: The cookies can be baked up to 3 days in advance.
  • Size Matters: Make sure your cookies are similar in size for perfect sandwiches.
  • Quick Assembly: Work quickly when assembling to prevent ice cream melt!
  • Storage: These will keep in the freezer for up to 2 weeks (if they last that long!)

Mix It Up!

  • Try strawberry or raspberry jelly for a different twist
  • Use chocolate ice cream instead of vanilla
  • Add mini chocolate chips to the cookie dough
  • Roll the edges in sprinkles for a fun party look

Why This Recipe Works

The combination of soft, chewy peanut butter cookies with cool, creamy ice cream and sweet jelly is absolutely irresistible. The cookies stay surprisingly soft even when frozen, making these sandwiches easy to bite into. Plus, they’re perfect for making ahead when you’re planning a summer gathering!

Final Thoughts

Y’all, these PB&J Ice Cream Sandwiches are truly something special. They’re the perfect way to cool down on a hot day while enjoying those beloved childhood flavors. Whether you’re making them for the kiddos or treating yourself to a nostalgic dessert, I guarantee these will become a new summer favorite!

Happy baking, and stay cool! 🥜🍇🍦