PB&J Ice Cream Sandwiches
Prep time
Cook time
Total time
The peanut butter cookies are almost like a sweet shortbread, which can be shaped, rolled or cut, but have a delicate texture that holds together nicely when frozen. Note that I use a natural peanut butter in this recipe, which is soft and a bit runny at room temperature. Also, the peanut butter shell is from my book, Go Dairy Free: The Guide and Cookbook.
Serves: 8 ice cream sandwiches
Peanut Butter Cookie Sandwiches
Peanut Butter Magic Shell
Peanut Butter Cookie Sandwiches
  1. Preheat your oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat.
  2. Place the peanut butter, sugar, buttery spread, maple syrup and vanilla in a mixing bowl and blend until smooth (about 1 to 2 minutes).
  3. Place the oats in a spice grinder or small food processor and blend into a flour (about 60 seconds). Add the baking soda and salt and quickly pulse to combine.
  4. Add the oat mixture to your mixing bowl and stir or mix until combined. It will look crumbly..
  5. Bring the dough together into 16 cookie balls (about 1½ inches wide each) and flatten onto your prepared baking sheet to your desired shape and thickness - they will puff up slightly but won't spread. Alternately, bring the dough together and roll the dough out and cut into desired shapes. The dough will be crumbly, but does hold together when shaped.
  6. Bake for 9 to 10 minutes, or until just beginning to darken around the edges. Let cool for 15 minutes on the baking sheet then carefully move to a wire wrack to cool completely. They are crumbly when hot, but set up nicely when cool.
  7. Freeze the cookies for 30 minutes or up to overnight.
  8. Scoop some of the softened ice cream onto the bottom side of one cookie, place a second cookie on top, lightly pressing down to bring it all together. Smooth and fill-in the edges as needed. Repeat until you have about 8 sandwich cookies.
  9. Place the sandwich cookies in your freezer (unwrapped is okay) and freeze until solid (about 1 to 2 hours).
Peanut Butter Magic Shell
  1. Blend all ingredients in a blender until smooth and pourable.
  2. Drizzle the mixture over each ice cream sandwich, one at a time, quickly spreading to drizzle it over the sides. Add as much as you like!
  3. Eat immediately or freeze until solid. Tightly wrap each PB&J ice cream sandwich in plastic wrap and freeze to store.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pbj-ice-cream-sandwiches