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
Units
Scale
- 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