PB&J Cookie Ice Cream Sandwiches

Name: PB&J Cookie Ice Cream Sandwiches
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8
Ingredients: 200 g peanut butter; 600 ml double cream; 200 g condensed milk; 125 g light brown soft sugar; 120 g frozen raspberries; 50 g golden caster sugar; 2 tbsp icing sugar; 1 egg; 1 tsp vanilla bean paste; 0.5 tbsp liquid glucose; 1 lemon, juiced; 1 pinch salt

A nostalgic twist on a classic lunchbox favorite, these decadent sandwiches feature chewy peanut butter cookies filled with creamy, homemade raspberry ripple ice cream. They are the ultimate summer dessert for kids and adults alike.

Servings8 Portions

Prep Time20 Mins

Cook Time12 Mins

Difficulty

Intermediate

Ingredients

peanut butter
200 g
double cream
600 ml
condensed milk
200 g
light brown soft sugar
125 g
frozen raspberries
120 g
golden caster sugar
50 g
icing sugar
2 tbsp
egg
1
vanilla bean paste
1 tsp
liquid glucose
0.5 tbsp
lemon, juiced
1
salt
1 pinch

Step-by-Step Instructions

Prepare the raspberry ripple: Place the frozen raspberries, lemon juice, icing sugar, and liquid glucose (if using) into a food processor. Blend until completely smooth, then press the purée through a fine-mesh sieve into a bowl to remove the seeds.

Make the ice cream base: In a separate large bowl, whisk the double cream, condensed milk, and vanilla bean paste together for about 5 minutes until the mixture is thick and holds its shape.

Ripple and freeze: Spoon the cream mixture into a freezer-proof container or a large loaf tin. Drizzle the raspberry purée over the top and use a skewer to gently swirl it through for a marbled effect. Cover and freeze overnight.

Preheat the oven: When ready to bake the cookies, preheat your oven to 180°C (160°C fan/gas mark 4). Line two large baking sheets with parchment paper.

Mix the cookie dough: In a medium bowl, combine the peanut butter, golden caster sugar, and light brown soft sugar with a large pinch of salt. Beat in the egg until the mixture forms a stiff dough.