Grilled PB & J Ice Cream Sandwich

Turn your PB&J into an extra special treat by covering it in cinnamon sugar and sticking some ice cream between it.


  • 8 slices brioche loaf, 1/4-inch thick
  • 6 teaspoons creamy peanut butter
  • 4 teaspoons jelly of your choice
  • 1/4 cup clarified butter
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 pint of your favorite ice cream


  1. Using a round cutter or a 3-inch-diameter glass, cut circles out of the brioche slices.
  2. Working with 4 of the slices, spread 1 1/2 teaspoons peanut butter on each slice, concentrating in the middle but spreading a thin layer on the rim, which will seal the top slice.
  3. Drop 1 teaspoon of jelly in the middle of the peanut butter, and set a plain brioche circle on top of each, lightly pressing around the sides to seal in the jelly.
  4. In a 9-inch nonstick skillet, melt the butter over medium heat, and toast the sandwiches until golden. Flip and repeat on other side.
  5. On a plate or flat dish, mix the sugar and cinnamon. Coat each toasted sandwich in the cinnamon sugar and set aside.
  6. Using a serrated knife, carefully slice the ice cream pint into 1/2-inch to 3/4-inch rounds. Lay one ice cream round on top of one toasted sandwich and top with another sandwich. Repeat until you have 4 sandwiches. Enjoy!