Peanut Butter & Jelly Ice Cream Sandwiches

Breyers® Peanut Butter & Jelly Ice Cream Sandwiches


Prep time

10 min

Freeze Time

20 min

Makes

4 servings

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Ingredients

  • 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® French Vanilla Ice Cream, slightly softened
  • Serving Size 

    Amount per serving

    4

    • Energy 0
    • Protein 0.0g
    • Carbohydrate incl. fibre 0.0g
    • Carbohydrate excl. fibre 0.0g
    • Sugar 0.0g
    • Fibre 0.0g
    • Fat 0.0g
    • Saturated Fat g0.0
    • Unsaturated Fat 0.0g
    • Monounsaturated Fat 0.0g
    • Polyunsaturated Fat 0.0g
    • Trans Fat 0.0g
    • Cholesterol mg0
    • Sodium 0mg
    • Salt 0.00g
    • Calcium <1%
    • Iron <1%
    • Potassium <1%
    • Vitamin C <1%
    • Vitamin A <1%

Directions

  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.