Description
Cool summer memories collide with childhood favorite “PB&J Puffed Cereal Ice Cream Sandwiches” in this nostalgic dessert. Sweet and creamy layers between crispy cereal promise delightful bites that transport you back to simple, joyful moments.
Ingredients
Scale
Main Ingredients:
- 4 cups (946 ml) puffed rice cereal
- ½ cup (128 g) creamy peanut butter
- ½ cup (170 g) honey or light corn syrup
Binding Ingredients:
- 2 tablespoons (28 g) unsalted butter
Filling Ingredients:
- 1 pint (473 ml) vanilla ice cream, softened slightly
- ⅓ cup (106 g) strawberry or grape jelly
Instructions
- Prepare a 9-inch square baking pan by lining it with parchment paper, ensuring complete coverage of the bottom and sides for easy removal.
- In a spacious saucepan, combine peanut butter, honey, and butter over medium heat, stirring continuously until the mixture transforms into a silky, uniform liquid.
- Remove the saucepan from heat and introduce the puffed rice cereal, gently folding until every morsel is thoroughly enrobed in the luscious mixture.
- Transfer half of the cereal mixture into the prepared pan, using gentle but firm pressure to create an even, compact base layer that will serve as the foundation for the ice cream sandwich.
- Chill the pan in the refrigerator for approximately 15-20 minutes, allowing the base to solidify and develop structural integrity.
- Keep the remaining cereal mixture at room temperature, maintaining its workable consistency for the final layer of the sandwich.
- Once the base layer has set, carefully spread softened ice cream evenly across the surface, ensuring complete coverage and a smooth finish.
- Carefully apply the reserved cereal mixture on top of the ice cream, pressing gently to create a uniform top layer that will complete the sandwich.
- Return the assembled dessert to the freezer, allowing it to fully set and the flavors to meld together for at least 2-3 hours before slicing and serving.
Notes
- Swap honey for agave syrup or maple syrup to create a vegan-friendly version of these ice cream sandwiches.
- Use gluten-free puffed rice cereal to make the recipe suitable for those with gluten sensitivities.
- Chill the baking pan beforehand to help the cereal mixture set faster and create a more stable base layer.
- Experiment with different nut butters like almond or cashew butter for unique flavor variations that add depth to the classic PB&J profile.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg