Peanut Butter Cookie Ice Cream Sandwiches

Name: Peanut Butter Cookie Ice Cream Sandwiches
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: about 6 sandwiches (12 cookies)
Ingredients: ½ cup (1 stick) butter, softened; ½ cup peanut butter (creamy or crunchy); 1 cup packed brown sugar; 1 egg, large; ½ tsp vanilla; 1½ cups Pamela's Baking & Pancake MixAssemble the Ice Cream Sandwiches; 12 peanut butter cookies (from Part 1); 1½ quarts full-fat ice cream; 1 cup peanuts, coarsely chopped

on Apr 27 2026

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Serving Size about 6 sandwiches (12 cookies)

Ingredients

Peanut Butter Cookies (the base)

½ cup (1 stick) butter, softened
½ cup peanut butter (creamy or crunchy)
1 cup packed brown sugar
1 egg, large
½ tsp vanilla
1½ cups Pamela's Baking & Pancake Mix

Assemble the Ice Cream Sandwiches

12 peanut butter cookies (from Part 1)
1½ quarts full-fat ice cream
1 cup peanuts, coarsely chopped

Directions

Preheat the oven to 325°F and line a sheet pan with parchment.
Cream the butter and peanut butter until smooth. Beat in the brown sugar, egg, and vanilla until fluffy.
Add the Baking & Pancake Mix and stir just until a soft dough forms.
Scoop about 2 tablespoons of dough per cookie and space them well apart.
Flatten each into a round about 3 inches across — slightly flatter and sturdier than a standard cookie, so they hold up to the ice cream.
Bake 12–15 minutes, until the edges are golden and the tops look set. Cool completely on a rack before assembling — even slightly warm cookies will melt the ice cream. (For best results, make these a few hours or a day ahead.)
Line a metal sheet pan with parchment and chill it in the freezer. Set the ice cream on the counter to soften, 10–20 minutes, until it's scoopable but not melting.
Match the cookies into six similar-sized pairs. Working on wax or parchment paper, set one cookie bottom-side up and add a generous scoop of ice cream.
Top with a second cookie and press gently with your flat hand until the ice cream spreads to the edges and the sandwich is about 1 inch thick. Don't crack the cookies.
Roll the exposed ice cream edge in chopped peanuts, set the sandwich on the chilled pan, and return it to the freezer. Assemble one at a time, freezing each before starting the next.
Once frozen firm, wrap each sandwich individually in plastic, wax, or parchment paper and store in a freezer-proof bag or container. Let them set up overnight for the best texture.

Homemade gluten-free ice cream sandwiches are the ultimate summer treat - and this version is fully from scratch. You'll bake a batch of soft, sturdy peanut butter cookies with our Baking & Pancake Mix, then sandwich your favorite ice cream between them and roll the edges in crunchy peanuts. Make them ahead, stash them in the freezer, and you've got a cool, crowd-pleasing dessert ready whenever the craving hits.

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Gluten-Free Pancake & Baking Mix, 24 oz.

$12.99

- MAKES ABOUT 34 PANCAKES
- 8 GRAMS OF WHOLE GRAIN PER SERVING
- NO ADDED SUGARS

The whole family will love light and fluffy gluten-free pancakes made with Pamela’s Baking & Pancake Mix. With premium ingredients like cultured buttermilk and almond meal, and 8 grams of whole grains per serving, this mix can also be used to make all types of delicious baked goods! Try it yourself to see why Pamela’s is still the #1 gluten-free pancake mix!

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Pack Size

Single

3 Pack / Save 28%

6 Pack / Save 34%

12 Pack / Save 39%

Quantity

Tips

Too-hard ice cream? Scoop it between two sheets of parchment, flatten to about 1 inch, peel the paper, and sandwich it between the cookies.
Use full-fat ice cream — lower-fat versions are too soft to hold a sandwich shape.

Variations

Different mixes: the cookies also work with Pamela's All-Purpose Flour Artisan Blend or Bread Mix (use the larger sugar-rolled formula from our peanut butter cookies recipe if you prefer).
Flavors: chocolate, butter brickle, marble fudge, praline, or chocolate chip.
Edges: roll in sprinkles, mini chocolate chips, or toffee bits.
Mini size: smaller cookies + smaller scoops for two-bite sandwiches.
Dairy-free: use vegan butter in the cookies and dairy-free ice cream.

Make ahead & storage

Wrapped individually, the sandwiches keep in the freezer for up to 2–3 weeks.
Let them sit at room temperature 2–3 minutes before eating so the cookies soften enough to bite cleanly.

We've Got Answers

No, the recipe makes the peanut butter cookies from scratch with Pamela's Baking & Pancake Mix, then sandwiches the ice cream between them.

Full-fat ice cream; lower-fat versions are too soft to hold their shape.

About 6 sandwiches from 12 cookies.

Can I make them dairy-free?

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