Peanut butter & jelly doughnut ice cream sandwiches
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Peanut butter & jelly doughnut ice cream sandwiches

By Ailsa Burt

Transform a classic PB&J into an indulgent doughnut ice cream sandwich – it’s fun to make and will bring joy to all

  • Prep:5 mins
    Cook:4 mins
    plus cooling
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 450
  • fat 21g
  • saturates 7g
  • carbs 52g
  • sugars 0g
  • fibre 4g
  • protein 11g
  • salt 1.2g

Ingredients

  • 200ml peanut butter-flavoured ice cream
  • 4 shop-bought jam doughnuts
  • 50g smooth peanut butter
  • 150g raspberries, any larger ones halved
  • 30g mini chocolate-covered peanut butter cups, roughly chopped

Method

  1. Remove the ice cream from the freezer to soften while you prepare the doughnuts. Heat the grill to high. Split the doughnuts in half through the equator and arrange on a baking tray, cut-side up. Toast under the hot grill for 2 mins until golden.

  2. Meanwhile, warm the peanut butter in a small pan over a low heat, stirring often until it has melted and loosened. Remove from the heat and leave to cool for 5 mins.

  3. Scoop the softened ice cream over the toasted doughnut bases, drizzle over the warm peanut butter, then scatter over the raspberries and chopped peanut butter cups. Sandwich with the doughnut tops and serve straightaway.

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