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Almond Butter and Jam Ice Cream Cookie Sandwiches

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

Course Dessert
Cuisine American
Keyword easy dessert recipe, kid-friendly recipes, summer recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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.