Sweet-tart Sour Cherry Spread and creamy peanut butter make an irresistible combination in these homemade ice cream sandwiches. Tucked between snickerdoodle cookies, they're a fun frozen treat for summer gatherings and special occasions alike.
INGREDIENTS
3 eggs
1 c whole milk
2 c heavy cream
1 jar Divina Sour Cherry Spread
4 oz smooth peanut butter, plus more for topping (optional)
24 pre-made snickerdoodle cookies
Softened butter, if needed
INSTRUCTIONS
- In a medium bowl, whisk together the eggs, milk, and heavy cream until well combined.
- Turn on your ice cream maker and pour in the liquid mixture.
- Once the mixture begins to thicken, about 10 minutes into churning, add the Divina Sour Cherry Spread. Continue churning until the ice cream is finished.
- Line a 9 x 13-inch sheet pan with parchment paper, allowing the paper to extend beyond the edges.
- Transfer the ice cream to the prepared pan and spread into an even layer. Dollop the peanut butter over the surface and swirl it into the ice cream with a spatula.
- Freeze for at least 2 hours, or until firm.
- Remove the ice cream from the freezer and use a round cookie cutter to cut out ice cream rounds. Sandwich each round between 2 snickerdoodle cookies.
- If desired, add an extra swirl of peanut butter to the top of each ice cream round before assembling the sandwiches.
Note: If the peanut butter is too thick to swirl, stir in a small amount of softened butter before using.
✨ Want to watch it come together? Check out the recipe video on Instagram, TikTok, or YouTube for a quick demo.
