This post is created with America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy. However, the views and opinions are my own.
Did you know that National Ice Cream Day is July 16? I think we should celebrate with these homemade Peanut Butter Waffle and Jelly Ice Cream Sandwiches!
Yep, that’s right, today I’m mixing three classics for one epic dessert. So if you’re a fan of ice cream, waffles, and peanut butter and jelly sandwiches, this recipe is for you!
When I think about summer, I often think of ice cream. And when I think about ice cream, I am filled with fond memories of stopping at the local ice cream shop with family or friends. Growing up in a small town, sometimes there wasn’t much to do, so going out for ice cream was a big deal.
That’s why I’m thrilled to be making these ice cream sandwiches. It’s keeping the summer ice cream tradition alive. (Not that I really need an excuse to eat ice cream.)
With these ice cream sandwiches, you can go as homemade as you like. In the recipe below, I’m made the strawberry jam and peanut butter waffles from scratch and purchased my favorite ice cream.
You can certainly make your own ice cream at home if you have a recipe you love. In fact, making ice cream can be another enjoyable summer activity to do with friends and family. Milk, and foods made from milk (like ice cream), are a delightful way of connecting with what real food is about. Plus, you can’t beat the taste of homemade. Feel free to go traditional and use an ice cream maker or find a fun variation to get your kids involved.
I definitely recommend making the waffles at home because they are super simple. Plus, they provide the peanut butter element in this magical dessert trio, so you need to be able to incorporate that. Speaking of peanut butter, this waffle recipe uses real peanut butter AND peanut butter chips to give you plenty of that great flavor.
I made my waffles in this adorable little waffle maker that I picked up at my favorite home store for under $10. I couldn’t believe how well it worked and how evenly the waffles cooked. Mini waffle maker for the win.
Using a few pints of fresh strawberries I bought at the farmers market, I also whipped up a quick batch of jam. It’s an easy recipe for those who’ve never made homemade jam. Plus, it only requires three ingredients!
Now that everything is ready, it’s time to assemble our ice cream sandwiches. Let’s do it!
Here's what you will need:
2 cups sugar
1 lemon, zested and juiced
1 1/2 pints fresh strawberries, hulled and halved
1/2 gallon vanilla ice cream
Peanut Butter Waffles:
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup peanut butter
2 tablespoons sugar
2 large eggs
1/4 cup unsalted butter, melted
2 cups milk
1 cup peanut butter chips
Begin by making your strawberry jam. (Please note, you will only use one cup of jam for the ice cream sandwiches. My recipe makes 3-4 cups. Feel free to halve the jam recipe or use your favorite store-bought strawberry jam.)
In a saucepan, combine the sugar, lemon zest, and lemon juice and cook over low heat for 10 minutes until the sugar dissolves. Add the strawberries and continue to cook over low heat for 20 minutes. Heat to a boil. Continue cooking until a small amount of the juice gels on a very cold plate. Pour the jam into a jar. Cover and refrigerate until cool.
Once the jam is cold, you'll want to incorporate a cup of it into your vanilla ice cream. Begin by lining a 13x9 cake pan with plastic wrap. Set aside.
Remove your ice cream from the freezer and allow it to soften slightly. (Let it melt only enough so that you can stir it a bit. Do not let it melt completely). Stir one cup of the cooled strawberry jam into the ice cream so that the two are roughly combined. (You do not need to fully mix the jam into the ice cream. Simply stir the ice cream enough so that the jam is evenly distributed and looks swirled).
Use a spatula to put the ice cream into the prepared cake pan. Smooth the top and re-freeze until firm.
In the meantime, prepare your waffles. I used a mini waffle iron, but use whatever kind you have. (You can quarter a large waffle if needed). Begin by preheating your waffle iron.
In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, mix together the peanut butter, sugar, eggs, melted butter, and milk. Add the wet ingredients to the dry ingredients until just combined. Finally, fold in the peanut butter chips.
Prepare your waffle iron with cooking spray. Add batter so that the iron is about 2/3 full. Cook until the waffle is golden brown. Repeat with the remaining batter. Allow all of the waffles to thoroughly cool.
Remove the jam swirled ice cream from the freezer. Cut the ice cream with a knife or cookie cutter to fit your prepared waffles. Layer between two waffles. Enjoy immediately or return to the freezer in an airtight container until you're ready to serve.
Voila! Sweet, summer-inspired success.
The combination of flavors here is classically killer. I know I’m a fan. The ice cream makes these sandwiches the perfect way to cool down on a hot afternoon or finish off a tasty summer barbecue. Don’t you agree?
Oh, and be sure to stay tuned to IBC each month for more Undeniably Dairy inspired recipes! Whether it’s savory pizzas topped with cheese, creamy yogurt parfaits, fabulous artisan cheese plates, or inventive ice cream sandwiches – they are all dairy, my friends.
Be sure to give this recipe a try on National Ice Cream Day! I promise you’ll enjoy it.