- Ice cream of your choice (Turkey Hill Peanut Butter Ripple works best!)
- 1 pound graham crackers
- 16 ounces strawberry jam
- 1 cup unsalted peanuts, chopped
Spread softened ice cream onto baking sheet lined with parchment paper. Ice cream should be about one inch thick. Freeze for at least three hours. Cut ice cream into squares, about 2 1/3 inches each (squares should be the same size as the graham cracker you’re using, which are broken in half).
Break graham crackers in half to make 2 1/2-inch squares. Spread one side of each with a layer of jam and freeze until firm (about 45 minutes). Add ice cream squares with jam facing the ice cream. Insert a wooden popsicle stick into each sandwich. Dip each side of ice cream sandwich in chopped peanuts and pat with your hand to help them stick to the ice cream.
Freeze until ready to enjoy!