PB&J Doughnut Ice Cream Sandwiches

Take the peanut butter ice cream out of the freezer to soften at room temperature for about 5-10 minutes. Meanwhile, preheat your grill (broiler) to a high setting.

Slice the jam doughnuts in half horizontally through the middle. Arrange the halves on a baking tray with the cut sides facing up. Toast under the hot grill for 1-2 minutes until the edges are golden and slightly crisp.

While the doughnuts toast, place the smooth peanut butter in a small saucepan over low heat. Stir frequently until it has melted and reached a drizzling consistency. Remove from the heat and let it cool for about 5 minutes.

To assemble, place a generous scoop of the softened ice cream onto each toasted doughnut base. Drizzle the warm peanut butter over the ice cream, then scatter with fresh raspberries and the chopped peanut butter cups.

Place the doughnut tops over the fillings to create a sandwich. Serve immediately while the doughnuts are still warm and the ice cream is just beginning to melt.