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PB & J Ice Cream Sandwiches

I ended up at this delectable ice cream sandwich recipe because despite my best efforts to hide it, in my heart i am still a pudgy butterball tween…rockin JNCOs and Steve Maddens. Good times. 

The idea started with a batch of oatmeal raisin cookies (aka the “healthy person’s cookie”) but since it has been hot as you-know-what this week, ice cream just seemed like a necessary addition. I feel like the rest is pretty self explanatory and I don’t have much else to say except that these are just outta this world – full disclosure, as soon as I took the above pic, that sucker was in my belly (and on my face). Ice cream sandwiches are always a bit messy so I might recommend eating these al fresco, perhaps in a bathing suit – i mean its essentially a pb&j so its toooootally acceptable as an afternoon snack by the pool. Right?

I have to give a shoutout here my photography and sandwich assembly assistant because taking pictures of very melty things in 90+ heat with a nice camera is just a bad idea by yourself.

Thanks Mom!! You’re the best summer intern I’ve ever had ;)

PB & J Ice Cream Sandwiches


16 cookies / 8 sandwiches


Peanut Butter Oatmeal Cookies

4oz (1 stick) unsalted butter, at room temp

1½ cups creamy peanut butter

1 cup brown sugar

1 egg

⅓ cup maple syrup

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp kosher salt

1 tsp baking soda

3 cups rolled oats

for the sandwiches

2 pints raspberry sorbet (Talenti is my personal favorite) or

2 pints vanilla and some jam


Preheat oven to 350˚F and line two baking sheets with parchment paper.

Cream the butter, peanut butter, and brown sugar together until light and fluffy.

Add the egg, maple syrup and vanilla, scrape down the sides of the bowl and beat until fully incorporated.

Combine the flour, salt and baking soda and add to the batter, mixing just until combined. Add the oats and again mix just until combined.

Scoop cookies onto prepared baking sheet - the size here is really up to you, they wont spread much but i recommend pressing them pretty flat.

Bake 18-20 minutes, rotating the pans halfway through.

Meanwhile prepare the sorbet/ice cream. Scoop ice cream onto a parchment lined sheet (one that will fit in the freezer so be creative if you don't have a mini sheet pan). Using another piece of parchment or plastic wrap, press the scoops to flatten - you want them about the size of your cookies. Freeze until ready to assemble.

To assemble: Once cookies have cooled completely, place an ice cream disc onto half of the cookies and press another on top - if you are going with vanilla ice cream spoon a little jam on top before putting on the top cookie. Serve immediately or freeze until ready (i dont recommend longer than a few hours, you dont want people breaking their teeth on the cookies!).



Make Ahead Tips:Make the cookies days or weeks in advance (even months!!), scoop the dough onto parchment as if you were about to bake them and put in the freezer - once frozen toss em into a ziploc! No thawing necessary but they might take a minute or two longer to cook.Scoop and flatten ice cream days in advance as well, you can put the discs in a ziploc too but separate each with some parchment.Cookie dough will keep 6 months in the freezer and baked cookies will keep several days in an airtight container at room temp.

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