Turn the classic PBJ into a fried ice cream-filled ball of deliciousness.
4 ice cream balls
8 slices white bread
1/4 cup creamy peanut butter
1/4 cup strawberry jam, plus more for serving
16 ounces vanilla ice cream
1/2 cup crushed peanut butter cookies
2 large eggs, beaten
4 cups vegetable oil for frying
Make 4 peanut butter and jelly sandwiches. Flatten with a rolling pin and slice in half.
Scoop 4-ounce balls of ice cream. Wrap in 2 sandwich halves (like a baseball) and return to the freezer for at least 3 hours, or overnight.
Remove from freezer, dredge in egg and then in peanut butter cookie crumbles. Deep-fry at 375 degrees until golden brown.
Drizzle with warmed strawberry jam.