Peanut Butter and Jelly Cookie Ice-cream Sandwiches

Bite-sized pieces of deliciousness.
Andre Martin

Cookie sandwiches can be frozen for up to five days.




Grease a 19cm x 30cm lamington pan. Line base and long sides with baking paper, extending paper 4cm above pan edges.

2 Place ice-cream in a large bowl. Stand at room temperature to slightly soften. Beat with a wooden spoon until smooth. Stir water into peanut butter in a small bowl until combined. Stir into ice-cream.

3 Pour ice-cream mixture into prepared pan. Smooth over top. Dollop jam over ice-cream. Using the end of a spoon, gently swirl through to create a ripple effect. Freeze for at least 4 hours, or overnight until firm.

4 Grease and line two large oven trays with baking paper.

Trim both ends of dough. Using a serrated knife, cut into 16 slices, about 11/2cm thick. Arrange, about 4cm apart, on prepared trays.

6 Cook both trays in a moderately slow oven (160C), swapping halfway through, for about 15 minutes, or until firm to touch. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.

7 To serve, lift ice-cream out onto a chopping board. Cut out an 8cm round. Sandwich between two cookies. Place on a tray. Repeat with remaining ice-cream and cookies. Freeze until ready to serve.

8 Dust cookies with sifted icing sugar.

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