PB&J puffed cereal ice cream sandwiches are a fun and nostalgic treat that combines the classic peanut butter and jelly flavors with creamy ice cream and crunchy cereal. These no-bake sandwiches are perfect for summer days, parties, or a sweet snack anytime.
Why You’ll Love This Recipe
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Puffed rice cereal
- Peanut butter
- Honey or maple syrup
- Vanilla ice cream
- Strawberry or grape jam
- Crushed peanuts (optional, for extra crunch)
Directions
- Prepare the base: In a saucepan over low heat, melt the peanut butter and honey together until smooth.
- Mix with cereal: In a large bowl, pour the melted mixture over the puffed rice cereal and stir until evenly coated.
- Shape and chill: Press half of the cereal mixture into a parchment-lined baking dish and freeze for 15 minutes.
- Assemble the sandwiches: Spread a layer of softened vanilla ice cream over the chilled cereal base, then drizzle with jam.
- Top and freeze: Press the remaining cereal mixture on top, gently pressing to create an even layer. Freeze for at least 2 hours or until firm.
- Slice and serve: Cut into squares and sprinkle with crushed peanuts before serving.
Servings and Timing
- Servings: 8 ice cream sandwiches
- Prep time: 15 minutes
- Chill time: 2 hours 15 minutes
- Total time: 2 hours 30 minutes
Variations
- Chocolate twist: Mix melted chocolate into the peanut butter before combining with the cereal.
- Nut-free option: Use sunflower seed butter instead of peanut butter.
- Different flavors: Try raspberry jam or swap vanilla ice cream for chocolate or peanut butter ice cream.
- Extra crunch: Add mini chocolate chips or chopped nuts to the cereal mixture.
Storage/Reheating
- Freezer: Store in an airtight container for up to 2 weeks.
- Serving tip: Let sit at room temperature for 5 minutes before enjoying for the best texture.
FAQs
Can I make this without peanut butter?
Yes! You can use almond butter, cashew butter, or sunflower seed butter as a substitute.
What type of cereal works best?
Puffed rice cereal is ideal, but crispy rice cereal can also be used for extra crunch.
How do I prevent the ice cream from melting too quickly?
Work quickly when assembling and keep the sandwiches frozen until ready to serve.
Can I use homemade ice cream?
Absolutely! Homemade ice cream adds a personal touch to this recipe.
Can I make these ahead of time?
Yes! These sandwiches store well in the freezer and are great for meal prepping desserts.
How do I make them dairy-free?
Use a dairy-free ice cream and a plant-based butter alternative.
Can I use crunchy peanut butter?
Yes! Crunchy peanut butter adds extra texture and nutty goodness.
What’s the best way to cut the sandwiches neatly?
Use a sharp knife and warm it slightly before slicing through the frozen layers.
Can I add extra toppings?
Yes! Try rolling the edges in crushed peanuts, sprinkles, or mini chocolate chips.
How do I keep them from sticking together in storage?
Place parchment paper between each sandwich when storing them in the freezer.
Conclusion
PB&J puffed cereal ice cream sandwiches are a playful and delicious take on a childhood classic. With the perfect mix of creamy, crunchy, and sweet flavors, they make an irresistible summer treat. Enjoy these fun frozen sandwiches anytime for a refreshing and satisfying dessert!
Print
PB&J Puffed Cereal Ice Cream Sandwiches
- Prep Time: 15 minutes
- Total Time: 4 hours 15 minutes
- Yield: 9–12 sandwiches 1x
- Category: Dessert / Frozen Treat
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
These PB&J ice cream sandwiches are made with crunchy puffed cereal “cookies” that hold together a thick layer of vanilla ice cream swirled with peanut butter and jam. They’re a fun twist on childhood flavors and make for the ultimate frozen treat!
Ingredients
- For the Cereal “Cookies”:
- 3 cups puffed rice or puffed wheat cereal
- 1/2 cup creamy peanut butter
- 1/4 cup honey or maple syrup
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the Ice Cream Filling:
- 1 pint vanilla ice cream, softened
- 1/4 cup peanut butter, slightly melted
- 1/4 cup strawberry or raspberry jam
Instructions
- 1. Make the Cereal “Cookies”:
- In a saucepan, melt peanut butter, honey, butter, vanilla extract, and salt over low heat, stirring until smooth.
- Pour the mixture over the puffed cereal in a large bowl and stir until evenly coated.
- Line a 9×9-inch pan with parchment paper.
- Press half of the cereal mixture into the pan, smoothing it into an even layer (this will be the bottom layer).
- Freeze for 10 minutes to set.
- 2. Prepare the Ice Cream Filling:
- In a bowl, swirl together the softened vanilla ice cream, peanut butter, and jam (don’t overmix—keep some swirls!).
- Spread the ice cream evenly over the bottom cereal layer.
- Press the remaining cereal mixture on top, gently pressing it down to secure.
- 3. Freeze & Serve:
- Cover and freeze for at least 4 hours, or until firm.
- Lift out of the pan using parchment paper and cut into ice cream sandwich squares.
- Enjoy immediately or store in an airtight container in the freezer for up to 2 weeks.
Notes
- For extra crunch, add chopped peanuts or crushed pretzels to the cereal mixture.
- Make it dairy-free by using coconut milk ice cream and vegan butter.
- Switch up the jam! Try grape, blueberry, or even a homemade fruit compote.
- For a chocolatey twist, drizzle melted chocolate over the top before freezing.
- Recipe Details
Nutrition
- Calories: ~280
- Sugar: ~18g
- Sodium: ~120mg
- Fat: ~14g
- Saturated Fat: ~5g
- Unsaturated Fat: ~7g
- Trans Fat: ~0g
- Carbohydrates: ~32g
- Fiber: ~2g
- Protein: ~6g
- Cholesterol: ~15mg
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