Peanut butter and jelly ice cream sandwiches
Fun spin on an old favorite.
Cooking Instructions
- 1
Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- 2
In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- 3
Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375°F oven for about 10 minutes or until golden brown.
- 4
For ice cream: Combine sugar, whipping cream and Half & Half in a large mixing bowl; beat at medium speed with electric mixer 1 minute, or until sugar dissolves.
- 5
Add juice and beat until well incorporated. Pour into freezer container. Freeze until firm.
- 6
Once cookies are cool and ice cream is set, place a scoop of ice cream on a cookie, top with grape jelly if desired, and top with another cookie. Repeat process as many times as you wish. Enjoy!
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