Peanut Butter and Jelly Ice Cream Sandwiches Recipe by Paula Deen

Level: Easy

Time: 39 MINUTES

0 ratings


  • 1 cup peanut butter, creamy or crunchy
  • 1 1/2 cups sugar, plus 3/4 cup, divided
  • 1 egg
  • 2 teaspoons vanilla extract, divided
  • 1 cup whole milk
  • 1 cup whipping cream
  • 2 cups half and half
  • 2 cups strawberries, diced
  • 6 tablespoons strawberry preserves
  • chopped peanuts, or peanut butter chips (optional)


Preheat the oven to 350º. Grease a large baking sheet.


In a mixing bowl, combine the peanut butter, 1 cup sugar, the egg and teaspoon vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining 1/2 cup sugar. Cool slightly before removing from pan.


Strawberry Ice Cream:

In a small bowl, whisk together the 3/4 cup sugar, whipping cream, whole milk, half and half and 1 teaspoon vanilla. Puree the strawberries in a food processor and add to cream mixture. Pour the mixture into an ice cream maker. After freezing in the ice cream maker, transfer to a container and place in the freezer, to freeze solid, for 6 hours before serving.


For assembly:

Spread the strawberry preserves on a peanut butter cookie. Top with a small scoop of strawberry ice cream and cover with another cookie. Roll sides in peanut butter chips or peanuts, if desired.

Peanut Butter and Jelly Ice Cream Sandwiches


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club                   At the Southern Table with Paula Deen