Peanut butter and jelly ice cream sandwiches
The classic peanut butter and jelly combo is the star of the show in this cracker of a vegan dessert, perfect for cooling off on a hot summer day. Sweet strawberry jam and slightly savoury peanut butter ice cream are sandwiched between two dairy-free biscuits, making this the best free-from dessert for warmer weather.
- Preheat the oven to gas 4, 180°C, fan 160°C and line 2 large baking sheets with nonstick baking paper. Using an electric whisk, mix the peanut butter, dairy-free butter alternative, golden syrup, sugars and vanilla in a bowl until smooth.
- Add the four and mix again until combined to a soft dough. Transfer to a floured surface, sprinkle more four on top, then roll out the dough to 1cm thick. Use a 7cm round cookie cutter to cut out 20 cookies, rerolling the dough as needed; transfer to the baking tray.
- Spoon a tsp jam into the centre of each cookie, then bake for 10 mins or until golden and just beginning to crisp at the edges. Transfer to a cooling rack to cool completely.
- Divide the ice cream between 10 of the cookies and top each with 1 tsp jam. Place the remaining cookies on top, jam side down, and gently push down to sandwich.
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Freezing and defrosting guidelines
Freeze cut-out cookie dough only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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