PBJ cookie ice cream sandwiches
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight freezing
- Easy
- Makes 8 ice cream sandwiches plus 500ml ice cream
Skip to ingredients
Showing items 1 to 3 of 6
For the ice cream
- 120g frozen raspberries
- 1 lemonjuiced
- 2 tbsp icing sugar
- 1⁄2 tbsp liquid glucose(optional)
- 1⁄2 x 397g can condensed milk
- 600ml double cream
- 1 tsp vanilla bean paste
For the cookies
- 200g peanut butter
- 50g golden caster sugar
- 125g light brown soft sugar
- 1 egg
Nutrition: Per serving
- kcal490
- fat35g
- saturates17g
- carbs34g
- sugars32g
- fibre2g
- protein9g
- salt0.3g
Method
step 1
For the ice cream, tip the berries into a food processor with the lemon juice, sugar and glucose, if using. Blitz until smooth. Push the raspberry purée through a fine mesh sieve into a bowl. Whisk the rest of the ingredients together in another bowl for 5 mins until thick, then spoon into a freezerproof container or large loaf tin. Ripple through the raspberry purée using a skewer. Cover and freeze overnight.
step 2
Heat the oven to 180C/160C fan/gas 4. Line two large baking sheets with baking parchment. Mix the peanut butter and sugars together in a bowl with a large pinch of salt. Beat in the egg until you have a stiff dough. Break off cherry-tomato-sized lumps of dough (you should get about 16) and arrange on the baking sheets, well spaced apart. Press the cookies down with the back of a fork. Bake for 10-12 mins until golden. Leave to cool on the sheets. Once cool, sandwich a scoop of ice cream between two cookies just before serving (you should use half the ice cream). The remaining 500ml ice cream will keep frozen for three months.
