Peanut butter and jelly ice cream sandwiches

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 2 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cup creamy or chunky peanut butter your choice
• 2 3/4 cup granulated sugar
• 2 cup whipping cream
• 1 quart half & half
• 1/2 cup lemon juice
• 2 cup grape juice

1. Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
2. In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture.
3. Put dough in refrigerator for 1 hour.
4. Roll dough into 1 inch balls and put on baking sheets.
5. Flatten each ball with a fork, making a crisscross pattern.
6. Bake in a preheated 375F oven for about 10 minutes or until golden brown.
7. For ice cream: Combine sugar, whipping cream and Half & Half in a large mixing bowl; beat at medium speed with electric mixer 1 minute, or until sugar dissolves.
8. Add juice and beat until well incorporated.
9. Pour into freezer container.
10. Freeze until firm.
11. Once cookies are cool and ice cream is set, place a scoop of ice cream on a cookie, top with grape jelly if desired, and top with another cookie.
12. Repeat process as many times as you wish.
13. Enjoy!

unsalted butter, sugar, brown sugar, eggs, flour, baking powder, baking soda, salt, chunky peanut butter, sugar, whipping cream, lemon juice, grape juice

Taken from cookpad.com/us/recipes/361754-peanut-butter-and-jelly-ice-cream-sandwiches (may not work)