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PB&J Ice Cream Sandwich

PB&J Ice Cream Sandwiches

The classic childhood fave made into an ice cream sandwich! 

Course Dessert
Keyword cookie, dessert, frozen, gluten free, grape jelly, ice cream, peanut butter, protein, sandwich, sugar cookie, sugar free
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12
Author Renata


For the cookies:

  • ½ stick butter 4 tbsp, softened at room temperature
  • ½ cup monkfruit sweetener
  • 1 egg
  • 1 tsp vanilla extract
  • 1.5 cups almond flour
  • Pinch salt

For the ice cream:

  • 1 x 13 oz can coconut milk can use lite or regular
  • 1 scoop 30g peanut butter flavored protein powder e.g. Quest brand
  • 2 tbsp stevia, monkfruit sweetener or raw agave nectar

For the ice cream sandwiches:

  • Your favorite jelly


For the ice cream:

  1. Whisk all ingredients in a medium sized bowl until there are no lumps and mixture is well combined.
  2. Pour into an ice cream maker and follow manufacturer instructions. Alternatively, follow the instructions in the post listed above for the different ways to make the ice cream without an ice cream maket.
  3. Spoon the ice cream into a freezer safe dish and store in the freezer till ready to make the sandwiches.

For the cookies:

  1. Preheat the oven to 350 deg F.
  2. Cream together the butter and monkfruit sweetener till light and fluffy.
  3. Add in the vanilla extract and the egg and mix thoroughly.
  4. Add the almond flour and salt. Mix together till a soft dough forms.
  5. Take approx half of the cookie dough and roll out between non-stick mats to ensure it doesn’t stick to the rolling pin. Roll out to approx ½” thickness.
  6. Cut out cookie shape of your choosing e.g. hearts seem appropriate for Valentine’s Day!
  7. Place cookies on a lined cookie sheet. The cookies won’t spread so you can place them about 1” apart.
  8. Continue rolling out dough and cutting out cookie shapes until all the dough is used up. The dough is very forgiving, so it can be rolled out many times and pinch and rolled back together as needed.
  9. Bake cookies for 12-15 minutes, or until lightly golden brown and cookies are firm to the touch.
  10. Allow to cool completely before making the ice cream sandwiches.

To make the ice cream sandwiches:

  1. Take ice cream is out of the freezer to thaw so that you can scoop it easily, but it is not melted.
  2. Take two cooled cookies and lay them face side down.
  3. Spread about ½-1 tsp of your favorite jelly on each cookie.
  4. Place a large scoop of peanut butter ice cream on one cookie.
  5. Take the second cookie and place it on the top of the ice cream scoop. Very gently press down on the cookie to position it. Don’t push too hard to make the ice cream ooze out of the sides or break the cookie. Just a gentle press is enough.
  6. Repeat, quickly, with the remaining cookies.
  7. Return ice cream sandwiches to the freezer if not eating them straight away.
  8. If taking the ice cream sandwiches out of the freezer, allow it to thaw at room temperature till you’re able to bite through it easily.

Recipe Notes

Keep frozen ice cream sandwiches in the freezer in a resealable container.