Pbj Ice Cream Sandwiches Recipes

HOMEMADE ICE CREAM SANDWICHES

Steps:

• In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide into four equal parts. , Between waxed paper, roll one part into a 10x6-in. rectangle. Remove top piece of waxed paper and invert dough onto a ungreased baking sheet. Remove second piece of waxed paper. Score the dough into eight pieces, each 3x2-1/2 in. Repeat with remaining dough. , Bake at 350° for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks., Cut ice cream into 16 slices, each 3x2-1/2x1 in. Place ice cream slice between two chocolate cookies; wrap in waxed paper or plastic wrap. Freeze on a baking sheet overnight. May be frozen for up to 2 months.

PEANUT BUTTER AND JELLY ICE CREAM SANDWICHES

Steps:

• Prepare the peanut butter ice cream and let harden in the freezer for about 6 hours.
• Prepare the dough for peanut butter cookies and divide the dough into 16 walnut-size balls. Proceed with the recipe from there, baking the cookies 10 to 12 minutes at 350 degrees. Let cool completely.
• To assemble the ice cream sandwiches remove the ice cream from the freezer and let it stand at room temperature for about 5 minutes to soften slightly.
• Spread a layer of jam on the flat side of each peanut butter cookie. Place a scoop of peanut butter ice cream in the center of half the cookies, on top of the jam. Top with the remaining cookies, jam side down. Gently squeeze the cookies together until the ice cream and jam come to the edges of the cookies. Put the ice cream sandwiches back in the freezer for at least 15 minutes to harden the jam. These can be made 2 days ahead. Place them in a large plastic storage bag or airtight container and store in freezer.

PB&J RITZ CRACKER ICE CREAM SANDWICHES

Steps:

• Line a small rimmed baking sheet with several layers of plastic wrap, making sure to thoroughly cover the baking sheet, leaving about 6 inches of plastic wrap hanging over the two long sides.
• Place the peanut butter in a small microwave-safe bowl and microwave until melted, about 15 seconds.
• Spread the softened ice cream into an even layer on the baking sheet. Dot with jam and drizzle with melted peanut butter. Using a knife, create swirls on the top of the ice cream. Fold the plastic wrap overhang over the ice cream to cover the surface and freeze for at least an hour and up to overnight.
• Carefully remove the frozen ice cream from the baking sheet and place on a cutting board. Cut out 15 rounds with a 1 1/2- to 2-inch biscuit cutter, or cut into 15 1 1/2- to 2-inch squares with a knife. Sandwich each piece of ice cream between two Ritz crackers. Place the peanuts on a plate, if using, and roll the edges of the sandwiches in crushed peanuts.
• Serve the sandwiches immediately, or place in a freezer-safe container and freeze up to 2 weeks (the crackers will become soggier the longer they are frozen). Enjoy!

PBJ COOKIE ICE CREAM SANDWICHES

Steps:

• For the ice cream, tip the berries into a food processor with the lemon juice, sugar and glucose, if using. Blitz until smooth. Push the raspberry purée through a fine mesh sieve into a bowl. Whisk the rest of the ingredients together in another bowl for 5 mins until thick, then spoon into a freezerproof container or large loaf tin. Ripple through the raspberry purée using a skewer. Cover and freeze overnight.
• Heat the oven to 180C/160C fan/gas 4. Line two large baking sheets with baking parchment. Mix the peanut butter and sugars together in a bowl with a large pinch of salt. Beat in the egg until you have a stiff dough. Break off cherry-tomato-sized lumps of dough (you should get about 16) and arrange on the baking sheets, well spaced apart. Press the cookies down with the back of a fork. Bake for 10-12 mins until golden. Leave to cool on the sheets. Once cool, sandwich a scoop of ice cream between two cookies just before serving (you should use half the ice cream). The remaining 500ml ice cream will keep frozen for three months.

PB&J ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350 degree F. Knead flour into cookie dough. On a lightly floured surface, roll dough into a 13-1/2x9-inch rectangle. Cut into 1-1/2-inch squares. Transfer to ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are browned. Cool on cookie sheets for 1 minute. Remove and cool completely on a wire rack.
• Place 1 teaspoon jam or preserves on flat side of 1 cookie. Place a small scoop of ice cream (about 1-1/2 tablespoons) on jam. Top with another cookie, flat side down, and press lightly. Repeat with remaining cookies, jam, and ice cream (there will be extra cookies). Wrap and freeze 4 to 48 hours.Makes 16 sandwiches and 22 extra cookies.