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Peanut butter and jelly ice cream sandwiches recipe

Peanut butter and jelly ice cream sandwiches recipe

4 ratings

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. See method

  • Makes 10 sandwiches
  • 30 mins to prepare and 30 mins to cook, 25 mins to cool
  • 486 calories / serving
  • Freezable

Ingredients

  • 275g crunchy peanut butter
  • 125g dairy-free butter-alternative, such as Flora Plant Butter, cubed
  • 140g golden syrup
  • 85g caster sugar
  • 70g light soft brown sugar
  • 1 tbsp vanilla extract
  • 240g Dove’s Farm plain gluten-free white flour, plus extra for dusting
  • 120g strawberry jam
  • 200g dairy-free vanilla ice cream

Each serving contains

  • Energy

    2045kj
    486kcal
    24%
  • Fat

    25g 35%
  • Saturates

    9g 45%
  • Sugars

    38g 42%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 59.8g Protein 8.1g Fibre 2.3g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

See more Ice Cream recipes

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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