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PB and J Pops

Homemade peanut butter-swirl ice cream is the star of this take on a perennial favorite. Graham crackers are covered with a layer of strawberry jam before the ice cream is sandwiched between them. Chopped peanuts can be pressed into the sides for those who like a bit of crunch.

  • Yield: Makes about 20

Source: Martha Stewart Kids, Summer/Fall 2001



  1. Transfer ice cream and parchment lining from larger pan to a flat surface. Cut ice cream into 12 squares, 2 1/2 inches each. Transfer to a parchment-lined baking sheet; freeze at least 3 hours. Repeat with smaller pan, making 9 squares.

  2. Break graham crackers in half to make 2 1/2-inch squares. Spread one side of each with about 1 1/2 teaspoons jam; freeze until firm, about 45 minutes (this keeps finished pops neat). Sandwich ice-cream squares between graham crackers, jam facing ice cream. Insert a wooden pop stick into each.

  3. Place peanuts in a bowl (if using); dip each side of the pop in the nuts. Pat gently with your hand to adhere. Pops can be frozen at this point, wrapped in plastic wrap or layered between waxed paper in an airtight container, for up to 2 weeks.

Cook's Notes

Before serving to children, make sure they don't have peanut allergies. For fewer pops, use half the crackers and jam; save small pan of ice cream for eating.


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