The First Mess // healthy vegan recipes for every season »

Masthead header

pb + j frozen treat


I was lingering over this recipe for concord grape sorbet and seriously thinking about making it. There’s a heaping basket of coronation (similar to concord) grapes in my fridge. The early crops are conveniently seedless and still have a bit of a tartness to them. The skins are a little bitter and sort of winey, while the grapes themselves are so undeniably grape-y, like the platonic ideal of grape-ness. I really, really love them.

So I wanted to make this sorbet into something special. Then I started thinking about peanut butter and jelly sandwiches, my childhood lunchbox favourite hands down (on squishy, mysteriously dissolvable bread no less). The time to enjoy ice cream sandwiches is wrapping up so I thought I’d make some soft peanut butter cookies, lay the super grape-y sorbet in there and voila! Brilliantly new-fangled peanut butter and jelly sandwiches.

Unlike my childhood lunchbox main of choice, this treat is a little healthy miracle. Whole grain flour (fibre!), natural peanut butter (protein!) and antioxidant packed sorbet (vitamins!) push this sammy a tiny bit closer to the breakfast column. I’ve always found peanut butter cookies a bit too heavy on their own, so the really fresh and slightly acidic sorbet cuts through the richness just right.


peanut butter and jelly frozen treats
sorbet recipe from Raw Food Real World and cookie recipe adapted from Jae Steele’s Get it Ripe
serves: 12 (or you can do what I did: make 6 sandwiches and leave the rest of the cookies and sorbet for solo enjoyment)
special equipment: an ice cream making machine or this method seems perfectly do-able.
notes: almond or sunflower seed butter would be so yummy in these cookies if you have allergies.

sorbet:
4 cups coronation or concord style grapes
1 cup filtered water
1 cup agave nectar

cookies
1 cup whole spelt flour
1 cup unbleached all purpose flour (you could do all spelt or whole wheat pastry flour as well)
1 tsp baking soda
1/2 tsp sea salt
1 cup natural peanut butter
1 cup maple syrup (or 1 1/4 cups brown sugar, you may have to add more oil if you go this way)
1/3 cup grape seed oil (or olive, sunflower etc)
1 tsp vanilla extract

Make the sorbet: Put all of the ingredients into a blender or food processor and blend/process until the skins are visibly finer or have disappeared. Strain the mixture through a fine mesh sieve to remove pieces of grape skin, seeds etc.

Place grape mixture into an ice cream machine and follow manufacturer’s instructions or use the previously linked to method. Store in the freezer.

Make the cookies: preheat the oven to 350 degrees F. Whisk the flour, baking soda and sea salt in a large bowl (or the bowl of an electric mixer) until combined. Mix in the peanut butter, maple syrup, oil and vanilla until the flour is just barely absorbed.

Drop the dough in heaping tablespoon portions onto parchment lined baking sheets, about 2 inches apart. Flatten out with a dampened finger. Bake for 11 minutes, remove and allow to cool on the sheets for a bit. They will seem undercooked, but by the time they cool they’ll have firmed up. Besides, you’re kind of going for a more cakey texture if you’re applying it to the ice cream sandwich thing.

Make the sandwiches: set up a baking tray or large, flat tupperware dish with fresh parchment. Remove sorbet from freezer and allow it to soften up a bit. Place a teeny bit less than a standard ice cream scoop sized amount of sorbet on one cookie and smoosh it down with a spoon. Place another cookie on top. Repeat with remaining cookies and sorbet. Place finished sandwiches on baking sheet and freeze until they set up. remove from the freezer five minutes before serving.

You might also like…

popsicles! + summer peaches

Peaches are easily my favourite fruit. Once they’re available, I go through baskets and baskets of them. Sliced upView full post »

a rhubarb fool + unrelenting tartness

Cut one hot pink stalk. Dip the fresh-cut end into a bowl of sugar and take a bite. There’s an initial damp,View full post »

raw chocolate cherry mousse cake + birthdays

It was my birthday this past weekend! We ran to the city for a couple of days and had a really wonderful time. A cozyView full post »

pin it subscribe tweet this post share on facebook email to a friend
Follow Your Own Way22/08/2011 - 5:55 pm

i’m going to be making that this week…i love peanut butter and this looks quite clean and delicious.

lynn @ the actor's diet23/08/2011 - 4:04 pm

looks great! i love pb and j anything.

Emily23/08/2011 - 9:44 pm

How many cookies and how much sorbet does this recipe make total? I know you said you made 6 sandwiches and had leftover cookies and sorbet, but I’m trying to figure out how many this actually makes total. Looks delicious! Thanks in advance for your answer. :)

Laura23/08/2011 - 11:30 pm

Hi Emily,
The cookie recipe makes roughly 3 dozen and the sorbet recipe makes about 1 quart (or 1 litre). Hope that helps!

Emily24/08/2011 - 6:31 pm

Perfect! Thank you :)

Anna10/10/2011 - 10:14 am

Amazing! I love peanut butter and jelly then, now and probably forever ;)
This will be included in my favorite treats too…

Shelley10/10/2011 - 3:40 pm

I am inspired to have a very grown up dinner party… fancy (vegan) food and good wine. Very posh, if you can imagine. Then I am going to bring these out for dessert and surprise everyone with the levity and joy that only a peanut butter and jelly ice cream sandwich can create!

These look wonderful. Thank you.

Megan10/10/2011 - 4:33 pm

I love love love pb&j! How could you go wrong with a cookie version?
And the raw sorbet recipe is definitely going to come in handy :)

Laura11/10/2011 - 9:55 am

You should probably food fax me everything you make at said party ;) Just sayin’

Marielle11/10/2011 - 2:07 pm

Hi there! My sister and I want to make this when I drive down to see her next week, but our favorite has always been strawberry jelly. Do you have any suggestions for how many strawberries we’ll need? Thanks. :)

Laura11/10/2011 - 2:17 pm

Hi Marielle,
I would dial the amount of strawberries down to about 2 cups sliced and use only about 1/2 cup of agave. And maybe add some lemon juice too to make the strawberry taste really sparkle. Hope that helps :)

Marielle11/10/2011 - 6:45 pm

Thank you! I’ll let you know how it turns out. :)

dana @ my little celebration01/03/2012 - 9:47 pm

Stunning. I must make these.

Your email is never published or shared. Required fields are marked *

*

*