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PB&J Puffed Cereal Ice Cream Sandwiches

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  • Author: Maria B. Evans
  • 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

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