Peanut Butter and Jelly Ice Cream Sandwiches

Ingredients

• 1  eggs 
• 2 cups half-and-half 
• 1 cup peanut butter 
• 9 servings peanuts chopped
• 2 cups strawberries diced
• 6 tablespoons strawberry preserves 
• 0.8 cup sugar 
• 1.5 cups sugar 
• 1 teaspoon vanilla extract 
• 1 cup whipping cream 
• 1 cup milk whole

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• whisk
• mixing bowl
• ice cream machine

Directions

1. Preheat the oven to 350 degrees F. Grease a large baking sheet.
2. In a mixing bowl, combine the peanut butter, 1 cup sugar, the egg, and vanilla, and stir well with a spoon.
3. Roll the dough into balls the size of walnuts.
4. Place the balls on the prepared baking sheet. With a fork, dipped in sugar to prevent sticking, press a crisscross design on each cookie.
5. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar. Cool slightly before removing from pan.
6. In a small bowl, whisk together the first 5 ingredients. Puree the strawberries in a food processor and add to cream mixture.
7. Pour the mixture into an ice cream maker. After freezing in the ice cream maker, transfer to a container and place in the freezer, to freeze solid, for 6 hours before serving.
8. Spread the strawberry preserves on a peanut butter cookie. Top with a small scoop of strawberry ice cream and cover with another cookie.
9. Roll sides in peanut butter chips or peanuts, if desired.