Peanut butter, raspberry jam and ice cream sandwiches
Votes: 1
Time: 5 min.
Complexity: easily
Quantity: 10 cookie sandwiches
Complexity: easily
Quantity: 10 cookie sandwiches
Peanut butter and jelly sandwiches are incredibly popular as a quick dessert and snack in the United States, where they're known as PBJs (peanut butter and jelly sandwiches). This recipe makes these sandwiches even more dessert-like by making them with graham crackers and adding a layer of softened ice cream in the middle. If you enjoy unusual combinations of flavors, textures, and ice cream with cookies, you'll love this treat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- A package of graham crackers
- 500 g raspberry ice cream, room temperature
- Peanut butter and raspberry jam for the filling
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Recipes with similar ingredients: shortbread cookies, Peanut butter, raspberry jam, ice cream
Cooking the dish according to the recipe:
- Break graham crackers into squares. Spread peanut butter on half of the squares and raspberry jam on the other half.
- Squeeze scoops of black raspberry ice cream between two spreadable graham crackers. Serve immediately and enjoy!
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