PBJ Ice Cream Sammies


A few weeks ago, one of my best friends in the entire world came to visit us in Denver. How this girl has been woven into my life is a whole other story, but we spent an entire afternoon cooking a delicious meal for us and a few friends.

I had been thinking about my next Sprouts recipe, themed "back to school" and had been talking ideas over with Erin. We spent a while talking about all of the food nostalgia associated with a new school year: dunkaroos, gold fish, lunchables, pixi sticks, pizza rolls ... the list goes on and on. But there is one thing stands out above all others: PB&J. We thought, "why not make a dessert out of it?"

I wanted to make this back to school themed recipe easy enough to be an activity you can do with your own kids or nieces and nephews. Pretty sure I accomplished this because it is my easiest recipe to date and it is DE-LOI-SHUS. 

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PBJ Ice Cream Sammies

This twist on the original is great for a hot summer day. With just three ingredients, working this recipe into your back to school schedule is a piece of cake. Makes 4.



1 Package Sprouts Brand Organic Honey Vanilla Ice Cream
8 Tbsp. Sprouts Brand Raspberry Preserves (or flavor of preference)
8 Large Peanut Butter Cookies


  1. Remove top of ice cream container and carefully cut a vertical slit in the cardboard packaging at the top. Gently tear away the container, leaving ice cream in tact.
  2. Slice ice cream into rounds, placing each round an inch apart on plate and let chill for 30 minutes. It melts quickly so work fast!
  3. A few minutes before assembling cookies, place 8 cookies bottom side up on work surface and spoon out 1 Tbsp. Sprouts Raspberry Preserves on the bottom of each cookie.
  4. After Ice Cream rounds have chilled for 30 minutes, place each round on cookie, and top with additional cookie.
  5. Place assembled cookies on plate, cover loosely and freeze for 1-2 hours before serving.