Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59 Kcal (247 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 6.65mg | 0% | |
| Potassium | 11.98mg | 0% | |
| Total Carbs | 15.53g | 5% | |
| Sugars | 11.31g | 45% | |
| Dietary Fiber | 0.22g | 1% | |
| Vitamin C | 0.2mg | 0% | |
| Calcium | 1.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 266 Kcal (1114 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 30mg | 0% | |
| Potassium | 54mg | 0% | |
| Total Carbs | 70g | 5% | |
| Sugars | 51g | 45% | |
| Dietary Fiber | 1g | 1% | |
| Vitamin C | 1mg | 0% | |
| Calcium | 7mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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