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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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.
WANT TO MAKE THESE COOKIES GLUTEN FREE? NO PROBLEM!
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!
Want More Ice Cream Sandwich Recipes?
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 Recipe: Almond Butter and Jam Ice Cream Cookie Sandwiches
Tips and what you will need: 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 mixer, unbleached parchment paper and wax or freezer paper.. I like to store my sandwiches flat in a glass baking dish with a lid. (affiliate links)
Make ahead, wrap in freezer paper and eat at your leisure!
- 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 (room temp)
- 2 eggs
- 1 teaspoon vanilla paste or extract
- favorite vanilla ice cream
- favorite jam (I used apricot, strawberry and raspberry)
Preheat oven to 350 degrees and place rack in center position of oven. Place parchment paper on cookie sheet.
Whisk together flour, baking soda and baking powder. Set aside.
In a large bowl use a hand mixer to cream butter, almond butter and sugars.
Add eggs one at a time, mix till well combined.
Add vanilla. Mix.
Add dry ingredients a little at a time and mix till well combined.
Roll into 1 1/2" balls, press with a fork to make a criss cross pattern.
Bake for 9-11 minutes. Allow to cool completely before filling with ice cream.
Turn first cookie upside down, spoon ice cream onto cookie, gently pressing it towards the edges. Be careful not to break the cookies. Drizzle with jam and place second cookie on top.
Serve right away or wrap well in freezer or wax paper, place in freezer safe dish with lid and store in freezer until ready to serve! PS the assembly process needs to be fast, a helper is beneficial.
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