These Peanut Butter & Jelly Ice Cream Sandwiches are a frozen twist on the classic PB&J combo. Made with soft (homemade) peanut butter cookies, strawberry jam, and vanilla bean ice cream, they’re the perfect nostalgic treat for hot summer days.
These peanut butter cookies are made with melted butter so they come together quickly and no mixer is needed (win!), paired with the creamy, cold vanilla bean ice cream and the sweetness of the jelly – these are an excellent combination!
If you’re a peanut butter lover you have to try these chewy peanut butter blondies or my peanut butter oatmeal cookies with chocolate! Find all of my peanut butter desserts and more here!
Why You Must Try This One
I’ve always loved PB&J, but these Peanut Butter & Jelly Ice Cream Sandwiches take it to a whole new level. I used to think ice cream sandwiches had to be store-bought or super fussy to pull off, but this version is simple and so good.
The peanut butter cookies are soft and chewy with that salty-sweet balance, and pairing them with strawberry jam and creamy vanilla ice cream just works. It’s nostalgic – like the grown-up version of your favorite lunchbox treat.
What I love most is that you can make everything ahead of time. Bake the cookies, sandwich them together, and pop them in the freezer. Perfect for summer gatherings, late-night snacks, or when you just want something cold and fun without a ton of effort.
– Rachel
More Peanut Butter Treats
Key Ingredients Needed
unsalted butter – melted to help the dough come together easily and add richness to the cookies.
granulated sugar – gives the cookies their classic sweetness and a slightly crisp edge. Save a little extra for rolling!
eggs – room temperature eggs mix in more smoothly and help keep the cookies soft and chewy.
vanilla extract – adds warmth and depth to the peanut butter flavor.
creamy peanut butter – the base of the cookie! Go for the classic no-stir kind for best texture.
all-purpose flour – gives the cookies structure while keeping them soft.
baking soda – helps the cookies spread just the right amount.
salt – balances the sweetness and brings out the peanut butter flavor.
strawberry jelly – adds that nostalgic PB&J flavor. I like a smooth jelly here, but go with your favorite.
vanilla bean ice cream – creamy, sweet, and a perfect match for the peanut butter cookie base. Any flavor will work.
crushed peanuts (optional) – for a little extra crunch and salty finish. Sprinkle them on the sides of the sandwiches or roll the edges.
How To Make The Ice Cream Sandwiches
Let’s talk a little about how to make these Peanut Butter & Jelly Ice Cream Sandwiches (The printable instructions are in the recipe card below.)
Quick overview:
- In a mixing bowl combine melted butter, sugar, eggs, and vanilla.
- Mix in peanut butter. Slowly mix in dry ingredients.
- Chill dough. Scoop, roll in sugar, and bake.
- Let cookies cool completely, top with ice cream, and jelly. Freeze until set.
How to make the cookies:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together melted butter, sugar, eggs, and vanilla. Add in the peanut butter and mix until combined.
- To the wet ingredients, add in the flour, baking soda, and salt. Mix until evenly combined.
- Cover and chill dough for 30 minutes. Using a 1 oz. cookie scoop or measuring spoon, scoop out even amounts of dough. Roll into round balls and roll in the sugar to coat. Repeat until all of the dough has been used. Arrange 2-3 inches apart on the prepared baking sheet. Gently press down on the cookies to flatten before baking*.
- Bake for 8-10 minutes until slightly golden brown. Allow to cool slightly on the cookie sheet before transferring to a cooling rack. Repeat with remaining cookies. Allow cookies to cool completely before making the ice cream sandwiches, or the ice cream will melt too quickly. Match cookie pairs at this step to make assembly easy!
How to assemble:
- Once cookies have chilled, top 10 cookies with a large scoop of vanilla ice cream, pushdown to evenly cover the whole cookie, make a little divot in the middle and add a scoop of strawberry jelly. Spread evenly.
- Top the sandwiches with a second cookies, press down lightly. Place in the freezer until set. If desired roll the edges in crushed peanuts. Serve immediately or keep in the freezer for up to two weeks!
Peanut Butter & Jelly Ice Cream Sandwiches (With Homemade Cookies!)
Ingredients
- 1/2 cup Unsalted butter, melted
- 1 1/2 cups Granulated sugar, + 2 tbsp for rolling
- 2 whole Eggs, room temperature
- 1 tbsp Vanilla Extract
- 1 cup Creamy peanut butter
- 2 1/2 cups All-purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 14 oz. Strawberry Jelly
- 1.5 qts Vanilla bean ice cream
- Crushed peanuts , optional
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together melted butter, sugar, eggs, and vanilla. Add in the peanut butter and mix until combined.1/2 cup Unsalted butter, 1 1/2 cups Granulated sugar, 2 whole Eggs, 1 tbsp Vanilla Extract, 1 cup Creamy peanut butter
- To the wet ingredients, add in the flour, baking soda, and salt. Mix until evenly combined.2 1/2 cups All-purpose Flour, 1 tsp Baking Soda, 1 tsp Salt
- Cover and chill dough for 30 minutes. Using a 1 oz. cookie scoop or measuring spoon, scoop out even amounts of dough. Roll into round balls and roll in the sugar to coat. Repeat until all of the dough has been used. Arrange 2-3 inches apart on the prepared baking sheet. Gently press down on the cookies to flatten before baking*.1 1/2 cups Granulated sugar
- Bake for 8-10 minutes until slightly golden brown. Allow to cool slightly on the cookie sheet before transferring to a cooling rack. Repeat with remaining cookies. Allow cookies to cool completely before making the ice cream sandwiches, or the ice cream will melt too quickly.
- Once cookies have chilled, top 10 cookies with a large scoop of vanilla ice cream, pushdown to evenly cover the whole cookie, make a little divot in the middle and add a scoop of strawberry jelly. Spread evenly.1.5 qts Vanilla bean ice cream , 14 oz. Strawberry Jelly
- Top the sandwiches with a second cookies, press down lightly. Place in the freezer until set. If desired roll the edges in crushed peanuts. Serve immediately or keep in the freezer for up to two weeks!Crushed peanuts
Notes
Nutrition
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Recipe Variations
- Swap the jam – Try raspberry, blackberry, or even grape jelly. You could even use a spoonful of fruit compote or curd.
- Use chocolate ice cream – For a richer sandwich, add in a scoop of chocolate or chocolate fudge swirl ice cream.
- Add chopped fruit – Layer in fresh sliced strawberries or bananas with the ice cream and jelly for extra flavor.
- Roll in toppings – After assembling, roll the edges in crushed peanuts, mini chocolate chips, or sprinkles for a fun finish.
- Try a different cookie – these would also be great with soft sugar cookies or brown butter chocolate chip cookies.
Tools I Recommend
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
How To Store
Once assembled, place the ice cream sandwiches on a baking sheet and freeze for about 1 hour to firm them up. Then transfer them to an airtight container with parchment or wax paper between layers to prevent sticking.
They’ll keep well in the freezer for up to 2 weeks — just let them sit at room temp for 5–10 minutes before serving so they’re soft enough to bite into.
Recipe FAQs
Yes! These ice cream sandwiches are great for making ahead. Once assembled, store them in the freezer in an airtight container for up to 2 weeks. Just let them sit at room temp for a few minutes before serving so they’re easier to bite into.
Yes, chilling cookie dough allows the fat to set up so the cookie doesn’t spread too thin. This dough only needs to chill for an hour, if you do not chill this dough – the cookies could spread into each other.
You can, but the texture may be more crumbly or oily depending on the brand. For best results, use a no-stir creamy peanut butter like Jif or Skippy.
Yes. Strawberry is a classic, but raspberry, grape, or even mixed berry jam would all work here.
Letting the cookies cool completely before assembling helps. Also, storing them in a container with parchment between layers keeps them from sticking together or drying out.
