Peanut Butter & Jelly Ice Cream Sandwiches

Peanut Butter & Jelly Ice Cream Sandwiches

  • Recipe serves 4
  • PREP TIME 10 min
  • FREEZE TIME 20 min


  • 8 slices (1/2-in.-thick ea.) store-bought pound cake, toasted
  • 1/4 cup peanut butter
  • 1/4 cup seedless raspberry jam
  • 1 cup Breyers® Natural Vanilla Ice Cream or Breyers® All French Vanilla Ice Cream, slightly softened


  1. On cookie sheet, arrange cake slices. Evenly spread peanut butter on 4 slices, then spread jam on remaining slices. Freeze 10 minutes or until firm.
  2. On peanut butter-covered slices, evenly spread Breyers® Natural Vanilla Ice Cream, then top with remaining slices, jam-side-down, pressing slightly. Freeze 10 minutes or until ready to serve. To serve, diagonally cut each ''sandwich'' in half.
Nutritional Facts

Nutritional Facts

Nutritional Facts
Serving Size per serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size per serving
Amount Per Serving
Calories 430
Calories from Fat 210
Total Fat 23 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 135 mg
Sodium 320 mg
Total Carbs 51 g
Dietary Fiber 1 g
Sugars 21 g
Protein 8 g
Calcium 6 %
Iron 6 %
Vitamin C 0 %
Vitamin A 8 %