Lunch: PB and J Ice Cream Sandwiches

Here's a new twist on a classic snack. Get a friend or two to help put them together so the PB part doesn't melt until it's in your mouths. Of course, if you're working alone you can just stick the ice cream back in the freezer for a couple of minutes if

Ingredients

1 pt. regular or low-fat vanilla ice cream
1/2 c. peanut butter (creamy or crunchy — you choose)
9 full-size graham crackers
1/4 c. your favorite jam or jelly

Instructions

Spoon the ice cream into the mixing bowl. Soften it by leaving the ice cream out on the counter for 10 minutes.
Mix the peanut butter into the ice cream with the rubber spatula.
Line the baking dish with waxed paper and spread the peanut butter- ice cream mixture on the waxed paper. Cover the mixture with another sheet of waxed paper, and then put the mixture in the freezer for 20 to 45 minutes, or until solid.
Turn the frozen mixture out onto the cutting board, and peel off the waxed paper. Use the chef’s knife to cut the mixture into nine squares the same size as the graham crackers you’re using.
With the table knife, spread the jam or jelly on a graham cracker, add a square of peanut butter-ice cream mixture, and top with another graham cracker. Put each finished sandwich in the freezer immediately, so it doesn’t melt before you’ve made them all. You can also wrap each PB&J Ice Cream Sandwich in plastic wrap and store them in a freezer bag in the freezer.

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