Pb J Ice Cream Sandwiches Recipe 465

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PB&J RITZ CRACKER ICE CREAM SANDWICHES



PB&J Ritz Cracker Ice Cream Sandwiches image

Growing up, my favorite snack to make was peanut butter and jelly sandwiches on Ritz crackers. Something about the salty, buttery cracker combined with creamy peanut butter and sweet jam brought me so much joy. This recipe takes that treat to the next level by turning it into a homemade ice cream sandwich. Peanut butter and raspberry jam are swirled into vanilla ice cream, hen sandwiched between Ritz crackers and rolled in peanuts for a delightful dessert.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 15 mini sandwiches

Number Of Ingredients 5

1/2 cup creamy peanut butter
1 pint vanilla ice cream, softened at room temperature for about 10 minutes
1/3 cup raspberry jam
30 Ritz crackers
1 cup crushed salted peanuts, optional

Steps:

  • Line a small rimmed baking sheet with several layers of plastic wrap, making sure to thoroughly cover the baking sheet, leaving about 6 inches of plastic wrap hanging over the two long sides.
  • Place the peanut butter in a small microwave-safe bowl and microwave until melted, about 15 seconds.
  • Spread the softened ice cream into an even layer on the baking sheet. Dot with jam and drizzle with melted peanut butter. Using a knife, create swirls on the top of the ice cream. Fold the plastic wrap overhang over the ice cream to cover the surface and freeze for at least an hour and up to overnight.
  • Carefully remove the frozen ice cream from the baking sheet and place on a cutting board. Cut out 15 rounds with a 1 1/2- to 2-inch biscuit cutter, or cut into 15 1 1/2- to 2-inch squares with a knife. Sandwich each piece of ice cream between two Ritz crackers. Place the peanuts on a plate, if using, and roll the edges of the sandwiches in crushed peanuts.
  • Serve the sandwiches immediately, or place in a freezer-safe container and freeze up to 2 weeks (the crackers will become soggier the longer they are frozen). Enjoy!

PB & J SANDWICH



Pb & J Sandwich image

Provided by Joe Mallol

Categories     Milk/Cream     Egg     Dessert     Sauté     Kid-Friendly     Strawberry     Peanut     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 large sandwiches. (Enough for 12 servings.)

Number Of Ingredients 15

10 large eggs
1 pint heavy cream
1 teaspoon cinnamon
a pinch of nutmeg
1/4 cup maple syrup
1 teaspoon vanilla extract
1 loaf brioche bread- double thick cut into 12 slices
1 cup peanut butter
1 cup strawberry jam
6 tablespoons butter
6 scoops banana ice cream
1 cup chocolate syrup
1 pint strawberries
6 cherries
1 pint whipped cream

Steps:

  • Preheat oven to 300°F.
  • Mix heavy cream, cinnamon, nutmeg, maple syrup, vanilla, and eggs together and set aside.
  • Make sandwiches using bread, peanut butter and jam and soak in above mixture for 30 minutes. Turn the sandwiches over after 15 minutes to allow for even absorbtion of the cream mixture. Take 1 tablespoon of butter and add to hot skillet. When butter is melted add one sandwich. Sauté for 5 minutes on each side. Repeat with rest of sandwiches. Take all sandwiches and place in oven for 5 minutes.
  • Place a sandwich on a plate and top with one scoop of ice cream, and dollop of whipped cream. Drizzle chocolate sauce around plate and places strawberries and cherry on top.

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