Looking for a tasty summertime treat that fits into your healthy diet? Need to find a gluten-free sweet snack for kids, guests (or yourself) after a sizzling barbecue? How about something easy and simple, with only six ingredients? What if I told you I have unlocked the secret to fulfilling all of those qualifications – and more?
These cute little cubes of frozen deliciousness are easy to make and gluten-free (though to be completely certain you might want to sub out the Dreyer’s ice cream and Snack Pack puddingI used with certified gluten free brands, if you are allergic.) The no-bake dough (the “bread” of the sandwich) is made with just three ingredients: almond flour, Truvia baking blend, and best of all, smooth, creamy peanut butter that packs in the irresistible salty flavor as well as protein. Then, the three-ingredient filling is made in an ice cube tray to make it super simple to just mix the ingredients, freeze, then pop the orderly rectangular prisms of ice cream out of the tray and onto the dough. Freeze again and enjoy!
Biting into one of these sandwiches is like a throwback to those nostalgic childhood days when lunch was all about pb&j. At the same time, it feels delightfully new, since the essence of pb&j has been retrofitted into a fun and unique frozen method of consumption: two squares of salty, nutty dough separated by a rich and refreshing blend of Dreyer’s vanilla Yogurt Blend, decadent butterscotch pudding, and a swirl of strawberry jam. Please note: they may be small, but there’s a lot of filling protein packed into that little package, and I found them quite satisfying – it was hard to believe I felt so full after such a petite treat!
***Note: I found my recipe made more ice cream filling than the amount of dough I’d made to go along with it. So I suggest doubling the dough recipe. (Amounts given here are for my original recipe.)***
Gluten Free PB&J Ice Cream Sandwiches
makes 6 small sandwiches
1/2 cup creamy peanut butter
1/4 cup Truvia baking blend
1/4 cup almond meal/flour (I used Bob’s Red Mill brand)
1 cup Dreyer’s brand Vanilla Yogurt Blend (or other vanilla frozen yogurt or ice cream)
1 Snack Pack brand individual butterscotch pudding cup
2 tbs strawberry jelly
Leave ice cream/frozen yogurt out for several minutes to soften it.
In a small bowl, combine the dough ingredients. Mix well.
Spread this mixture out onto a pan or flat surface of some kind (I used a Wilton Coil Cakes pan; you could use a jelly roll pan or square casserole dish, etc.) Place in freezer for several hours.
Meanwhile, combine ice cream/frozen yogurt, pudding and jelly in a small bowl. Gently blend with a spoon. Do not blend completely – let there still be swirls of the different flavors.
Pour/spoon the ice cream mixture into ice cube tray, filling each cube as far as it will go. Freeze for about six hours.
To assemble the sandwiches, remove dough from freezer and cut into 12 equal squarish shapes. Then lift 6 squares off the cutting surface, trying to keep the general shape (it will not be completely firm) and place in desired frozen storage container. (I put little squares of foil on the storage container for each sandwich to make them easier to remove.) Place one ice cream cube on top of each square. Top with another square of dough.
Freeze for another three hours or until firm. Enjoy!