Remember all those yummy ice cream treats we used to eat all summer when we were kids?  Why don’t we eat those anymore?!  Somewhere along the way we decided to grow up and we forgot all about those delicious treats.

Well, I say enough is enough.  Let’s be kids again!  What could be more nostalgic than ice cream sandwiches?  Maybe peanut butter and jelly? Well, you’re in luck!  Let’s smoosh those two childhood favorites together and create something delicious!

Peanut Butter and Jelly Ice Cream Sandwiches

Strawberry Buttermilk Ice Cream:
1 cup buttermilk
1 cup heavy cream
1/3 cup honey
1 teaspoon vanilla extract
1/3 cup strawberry preserves, plus 2 Tablespoons
Pinch of salt

Mix all ingredients (but 2 Tablespoons preserves) together in a large bowl. Churn in an ice cream maker according to device instructions (about 15-18 minutes usually), the ice cream will still be soft. Swirl in the remaining 2 Tablespoons preserves. Freeze for 2 hours or until just firm.

Peanut Butter Cookies:
½ cup butter, softened
1 cup peanut butter
½ cup granulated sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt

Preheat oven to 350°.

In a large bowl, cream together butter, peanut butter, and both sugars until light and fluffy. Beat in egg and vanilla extract. In another bowl, whisk together flour, baking soda and salt. Gradually add flour mixture to butter mixture and stir until combined.

Using a spoon or small cookie scoop, form dough into 1-inch balls. Roll in granulated sugar and place onto a parchment lined cookie sheet. Using a fork, press down on each ball to create a criss-cross pattern.

Bake for 8-10 minutes or until lightly brown. Remove from oven and let cool for a minute. Carefully remove cookies to a cooling rack and cool completely.

To make sandwiches, use a small ice cream or cookie scoop and place one scoop of ice cream between two cookies. Smoosh.  Wrap individually in plastic wrap and store in an airtight container or freezer bag.

Source: Ruth’s Table, 2018.