Peanut Butter and Jelly Ice Cream Sandwiches (Paula Deen) |
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Prep Time: 23 Minutes Cook Time: 12 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
1 cup peanut butter, creamy or crunchy |
1 1/2 cups sugar |
1 egg |
1 teaspoon vanilla extract |
1 cup whole milk |
1 cup whipping cream |
2 cups half-and-half |
3/4 cup sugar |
1 teaspoon vanilla extract |
2 cups diced strawberries |
6 tablespoons strawberry preserves |
peanut butter chips or chopped peanuts, optional |
Directions:
1. Preheat the oven to 350 degrees F. Grease a large baking sheet.
2. In a mixing bowl, combine the peanut butter, 1 cup sugar, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar. Cool slightly before removing from pan.
3. Strawberry Ice-Cream:
4. In a small bowl, whisk together the first 5 ingredients. Puree the strawberries in a food processor and add to cream mixture. Pour the mixture into an ice cream maker. After freezing in the ice cream maker, transfer to a container and place in the freezer, to freeze solid, for 6 hours before serving.
5. For assembly:
6. Spread the strawberry preserves on a peanut butter cookie. Top with a small scoop of strawberry ice cream and cover with another cookie. Roll sides in peanut butter chips or peanuts, if desired.
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