Peanut Butter Ice Cream Sandwiches

Peanut Butter Ice Cream Sandwiches from scratch

homemade Peanut Butter Ice Cream SandwichesLast Saturday we were invited for dinner to our friend Yasmeen’s house. My boyfriend and I love visiting this family, for us it is always such a treat and such a feast. I offered to bring something but I had no idea what I was going to make until I received my Weight Watchers monthly pass in the mail. The monthly pass includes one or two recipes and this month it featured these peanut butter ice cream sandwiches.

I made two types of sandwiches by swapping cookies. For a less sugary treat I used the graham crackers, but for the ultimate indulgence I picked peanut butter chocolate chip cookies. I included the Weight Watcher point plus value for both, because we deserve options!


  • 2 oz or 57g low fat cream cheese, softenedPeanut Butter Ice Cream Sandwiches
  • ¼ cup powdered sugar
  • ¼ cup creamy peanut butter
  • 1 ½ cups light whipped topping
  • 24 cookies of your choice, graham crackers or peanut butter chocolate chip cookies work well

Serves: 12 mini sandwiches

Weight Watchers Points Plus: 1 Graham Sandwich 4.5 P+ / 1 Peanut Butter Chocolate Chip Sandwich 7 P+

  • 2P+              1/12 of cream mixture or 1½ tablespoons
  • 2.5 P+          2 graham crackers
  • 5P+              2  Peanut Butter Chocolate Chip Cookies


  1. Using a mixer, beat together cream cheese, sugar and peanut butter until the mixture is smooth. Add whipped topping until you combine all ingredients.Peanut Butter Ice Cream Sandwiches from scratch
  2. Spoon 1 1/2 tablespoons the mixture on top of your chosen cookie; place a second cookie on top. Repeat until you are done mixture.
  3. Place cookies on a baking or a plastic container cover with plastic wrap or lid and place in the freezer for at least 40 minutes. It tastes like real ice-cream when frozen.


I froze the extra sandwiches but I wouldn’t be able to tell you how long they keep for because after two days they were all gone.


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