No-Bake Peanut Butter Graham Ice Cream Sandwiches

Name: No-Bake Peanut Butter Graham Ice Cream Sandwiches
Prep time: 25 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 8 Honey Graham Cracker Sheets; 1/2 cup Creamy Peanut Butter; 1 quart Vanilla Ice Cream; 1/3 cup Mini Semisweet Chocolate Chips; 1/4 teaspoon Fine Sea Salt; 1/2 cup Dry-Roasted Peanuts Finely Chopped; 1/3 cup Graham Cracker Crumbs

Peanut butter graham ice cream sandwiches with crunchy peanut edges

Marilyn Gardner

Published: July 28, 2026

Categories: Frozen Desserts, Parties & Events

Tags: Peanut Butter, Frozen Dessert, Family Friendly, No-Bake Dessert, Summer Dessert, Ice Cream Sandwich

Peanut Butter Graham Ice Cream Sandwiches

Crisp honey graham crackers, creamy peanut butter, vanilla ice cream, and a salty peanut-graham crunch make easy freezer sandwiches with no oven required.

Prep Time:25 minTotal Time:25 minServings:8Difficulty:Easy

These no-bake sandwiches turn familiar pantry ingredients into a freezer dessert with more character than a simple scoop between crackers. Peanut butter adds a savory, nutty layer, mini chocolate chips give gentle crunch, and a pinch of salt sharpens the vanilla ice cream.

A thin coat of peanut butter helps protect the graham crackers from excess moisture while the sandwiches firm up. Work with ice cream that is soft enough to press but still holds its shape; if it starts to look glossy, a short freezer break will keep the layers neat.

The peanut-and-graham edge is both practical and flavorful. It covers small variations in the filling, gives the sandwiches a tidy finish, and reinforces the toasted flavor of the crackers without requiring any cooking.

Make the sandwiches the day before a summer gathering and wrap them individually once firm. They travel best in a well-packed cooler and need only a few minutes at room temperature before the graham crackers become pleasantly tender.

Nutrition (per serving)

Calories:430 kcal

Protein:9 g

Carbs:50 g

Fat:23 g

Directions

1

Line a rimmed baking sheet with parchment paper and chill it in the freezer for 10 minutes. Break each graham cracker sheet along the perforation to make 16 even squares.
2

Stir the peanut butter until smooth. Spread a thin, even layer over one side of every graham cracker square, using about 1 1/2 teaspoons per square.
3

Place 8 prepared squares peanut-butter-side up on the chilled sheet. Top each with a generous 1/3 cup of slightly softened vanilla ice cream, then sprinkle with the mini chocolate chips and a small pinch of salt.
4

Cover with the remaining squares, peanut-butter-side down. Press gently and evenly until the ice cream reaches the edges, then smooth any bulges with a small offset spatula.
5

Combine the chopped peanuts and graham cracker crumbs in a shallow dish. Roll each exposed ice cream edge in the mixture, pressing lightly so the coating adheres.
6

Freeze the sandwiches on the sheet until firm, at least 3 hours. Wrap each sandwich tightly in parchment paper and freeze for up to 1 week. Let stand for 5 minutes before serving.

Ingredients

Honey Graham Cracker Sheets:8
Creamy Peanut Butter:1/2 cup
Vanilla Ice Cream:1 quart
Mini Semisweet Chocolate Chips:1/3 cup
Fine Sea Salt:1/4 teaspoon
Dry-Roasted Peanuts Finely Chopped:1/2 cup
Graham Cracker Crumbs:1/3 cup

Tips & Notes

Use standard crisp graham crackers rather than soft-style crackers so they hold their shape during assembly.
If the ice cream becomes glossy while you work, return the tray and carton to the freezer for 10 minutes.
For a peanut-free version, use creamy sunflower seed butter and roasted sunflower kernels.