The PB&J sandwich…it’s an American standard. But I like to switch it up a bit with the occasional AB&J…almond butter and jam sandwich…in cookie form…stuffed with vanilla bean ice cream. See what I mean? This is the Almond Butter and Jam Ice Cream Cookie Sandwich!
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A stack of three Almond Butter and Jam Ice Cream Cookie Sandwiches with jam dripping down the sides


Let’s Chat About the Almond Butter and Jam Ice Cream Cookie Sandwich:

Oh my. Homemade ice cream, sandwiched between two soft almond butter cookies and drizzled with your favorite jam. There’s only one word to describe it. Delectable. Decadent. Exquisite. Okay…there is more than one word to describe it.

The best part about this mouth watering dessert is that you can make these fantastic ice cream treats in advance, wrap them in wax or freezer paper and keep them in the freezer until you have guests over…or until you want one. Even if there are no guests, and you are alone watching The Bachelor. No judgement here.


If gluten free living is your thang, you don’t have to sacrifice taste or texture. I use Gluten Free Jovial Pastry Flour, because it’s the best for baking and works perfectly in this decadent pumpkin bread. It’s also soaked for easy digestion!

Three Almond Butter and Jam Ice Cream Cookie Sandwiches stacked



The Recipe: Almond Butter and Jam Ice Cream Cookie Sandwiches

Tips and what you will need: Use a good quality almond butter (I prefer Justin’s). You can find my recipe for simple no churn homemade ice cream here. If you would rather use store bought, I recommend Haagen Dazs vanilla. You will need a cookie sheet, a hand mixerunbleached parchment paper and wax or freezer paper. I prefer vanilla paste to extract. I like to store my sandwiches flat in a glass baking dish with a lid. (affiliate links)

Almond Butter and Jam Ice Cream Cookie Sandwiches
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Make ahead, wrap in freezer paper and eat at your leisure!

Course: Dessert
Cuisine: American
Keyword: easy dessert recipe, kid-friendly recipes, summer recipe
Author: Linda Spiker
For Cookies:
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup good quality almond butter
  • 1 cup packed brown sugar
  • 1 cup packed white sugar
  • 1 cup butter soft (room temp)
  • 2 eggs
  • 1 tsp vanilla paste or extract, I just prefer paste!
For filling:
  • favorite vanilla ice cream my homemade recipe above
  • favorite jam I used no sugar all fruit raspberry and apricot
  1. Preheat oven to 350 degrees and place rack in center position of oven. Place parchment paper on cookie sheet.
  2. Whisk together flour, baking soda and baking powder. Set aside.
  3. In a large bowl use a hand mixer to cream butter, almond butter and sugars.
  4. Add eggs one at a time, mix till well combined.
  5. Add vanilla paste. Mix.
  6. Add dry ingredients a little at a time and mix till well combined.
  7. Roll into 1 1/2" balls, press with a fork to make a criss cross pattern.
  8. Bake for 9-11 minutes. Allow to cool completely.
To fill:
  1. Turn first cookie upside down, spoon ice cream onto cookie, gently pressing it towards the edges. Drizzle with jam and place second cookie on top.
  2. Wrap well in freezer or wax paper place in freezer safe dish with lid and store in freezer till ready to serve! PS the assembly process needs to be fast, a helper is beneficial.


I also have a recipe for White Chocolate Macadamia Nut Ice Cream Sandwiches with Salted Caramel that’ll blow your mind! Happy summering my friends! ~Linda Spiker

The Organic Kitchen Ice Cream Sandwich


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