There’s something about a peanut butter and jelly sandwich that brings back childhood memories—messy hands, sticky fingers, and that perfect combo of creamy and sweet. But let’s be real, some of us had to give up peanut butter, and gluten-filled bread just isn’t an option.
That’s why I created these Gluten-Free SunButter & Jelly Ice Cream Sandwiches—the best of those nostalgic flavors, but made into a cold, creamy, totally indulgent (but still kinda healthy) treat.
These ice cream sandwiches swap out traditional peanut butter for SunButter, which has all the rich, nutty flavor but is allergy-friendly. The cookies? Soft, chewy, and completely gluten-free. And the best part?
You can make these with fresh, local ingredients that you can grab at any grocery store.
No weird flours, no artificial junk—just real food that tastes amazing.
Tips & Variations
- Make it vegan: Use a flax egg (1 tbsp ground flax + 3 tbsp water) and dairy-free ice cream.
- Switch up the flavors: Swap the jam for blueberry preserves, peach compote, or even a drizzle of honey.
- Add crunch: Roll the edges in chopped roasted sunflower seeds, mini chocolate chips, or crushed freeze-dried fruit before freezing.
- Storage: Keep them in an airtight container in the freezer for up to 2 weeks.
Serving Suggestions
These are perfect straight out of the freezer, but if you let them sit for 2-3 minutes, the cookies get a little softer, making them even more delicious. Serve with a glass of almond milk or a hot cup of coffee for a grown-up twist.
Gluten-Free SunButter & Jelly Ice Cream Sandwiches
- Total Time: 20 minutes
- Yield: 8 ice cream sandwiches 1x
Description
A fun, nostalgic take on PB&J, these gluten-free ice cream sandwiches are made with chewy SunButter cookies, creamy vanilla ice cream, and a swirl of fruity jam. They’re easy to make, allergy-friendly, and perfect for summer treats!
Ingredients
For the Cookies:
- 1 cup SunButter (or any sunflower seed butter)
- ½ cup coconut sugar (or brown sugar)
- 1 large egg (or flax egg for vegan option)
- ½ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Ice Cream Filling:
- 2 cups vanilla ice cream (dairy-free if needed)
- ¼ cup strawberry or raspberry jam (use homemade or a low-sugar brand)
Instructions
Make the Cookies:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, mix together the SunButter, coconut sugar, egg, vanilla, baking soda, and salt until smooth.
- Scoop out about 1 tablespoon of dough per cookie and place on the baking sheet. Flatten them slightly with a fork in a crisscross pattern (just like peanut butter cookies).
- Bake for 8-10 minutes until the edges are set but the centers are still soft.
- Let the cookies cool completely—they’ll firm up as they sit.
Assemble the Sandwiches:
- While the cookies cool, soften the ice cream slightly so it’s easier to spread.
- In a small bowl, mix the jam with the lemon juice for a little extra brightness.
- Spread a generous scoop of ice cream on the flat side of one cookie, then top with a teaspoon of the jam.
- Place another cookie on top and press gently to spread the filling evenly.
- Wrap each sandwich in parchment paper and freeze for at least 2 hours before serving.
Notes
- For best texture, let the sandwiches freeze for at least 2 hours before serving.
- You can swap in peanut butter if there are no allergies in your household.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 12g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
