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 recipe by Sammi Ingamells, aka The Butch Baker, who owns and runs her bakery in Brighton. Peanut butter and jam cookies are her favourite bake and here she’s turned it into an ice cream sandwich to enjoy during the warmer months. Watch our Bake with Pride video where Sammi chats about how food helped her connect with her community and what Pride means to her.
- 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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