Pumpkin Ice Cream Sandwiches

Medically reviewed by Christiana George Updated Date: January 4, 2026

Pumpkin Ice Cream Sandwiches

So, the afternoon before the hurricane struck (sorry, no more talk of hurricanes after this post), I decided to make chocolate chip cookies. I imagined spending a cozy evening nestled on the couch reading by candlelight, drinking tea and nibbling on cookies.

But of course, we ended up not losing our power at all. So there was no need to pull out the candles, we didn’t end up boiling water for tea, and the cookies were ultimately forgotten. (Who forgets about freshly-baked chocolate chip cookies, you might be wondering? Not us, usually.)

The next day, I had the bright idea of making ice cream sandwiches from the cookies, which meant the cookies were off-limits until the pumpkin ice cream had been made. And ice cream-making always turns into a multi-day process, what with the making of the custard, and cooling it, and churning it, and finally freezing it.



All the while, the cookies sat on the counter tempting Chris, whose sweet tooth, though not as legendary as his dad’s (the man has been known to douse his Swedish pancakes with powdered sugar so that the pancake all but disappears), is quite acute. Every time he reached for one, I swatted his hand away. “Stay back,” I snarled.

Before you feel too bad for him, remember that I was making pumpkin ice cream sandwiches. He was going to be rewarded for his patience! I didn’t feel too cruel.

Let me tell you a little bit about the cookies, because they’re actually my favorite chocolate chip cookie recipe ever (no, not the Cook’s Illustrated version I made earlier this year).

The recipe is actually from Kim Boyce’s Good to the Grain, a book I like very much. The cookies are made completely with whole wheat flour, so their texture is much richer and nuttier than cookies made with all-purpose.

They’ve got so much dimensionality and… dare I say it…complexity. I could eat the dough without the chocolate, and it would only be slightly less delicious. That’s saying a lot, since chocolate is usually integral to my enjoyment of any dessert.

I quickly became hooked on baking with whole-grain flours after this cookie (although this pound cake helped a lot, too).

The pumpkin ice cream recipe, on the other hand, I’m not particularly attached to. It does make a decent-tasting batch, however. Not too rich, very pumpkin-y, no complaints at all. But of course, my mind was salivating at the idea of pairing it with the chocolate chip cookies. The two together fulfill some sort of dessert fantasy of mine.



And after the ice cream sandwiches were made, I told Chris to have at them. But of course, he’s barely touched them. I guess his anticipation must’ve soured. Or maybe they’re just too much dessert (he commented that each one was the size of a small burger, haha).

WHOLE WHEAT CHOCOLATE CHIP COOKIES

From Good to the Grain Makes about 12 cookies:

Ingredients:

1-1/2 cups whole wheat flour
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
1 stick cold unsalted butter, cut into 1/2″ pieces
1/2 cup dark brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla extract
4 oz. (2/3 cups) bittersweet chocolate chips

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Sift the whole wheat flour, baking powder, baking soda, and salt into a medium bowl. Add the butter and sugars to the bowl of a standing mixer with a paddle attachment. On low speed, mix just until the butter and sugars are blended, about 2 minutes.

Scrape down the sides of the bowl. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and blend on low until barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.

Add the chocolate all at once and mix on low until evenly distributed. You can also use your hands to incorporate the chips.

Scoop mounds of dough about 2 Tbsp onto the baking sheet. You might want to flatten the dough a bit for a flatter cookie. Bake 16 to 20 minutes, rotating the sheet halfway through, until the cookies are evenly dark brown. Transfer the cookies onto a cooling rack.



PUMPKIN ICE CREAM

Adapted from Williams-Sonoma Ice Cream
Makes 1 quart

Ingredients:

1 cup canned unsweetened pumpkin puree
1 tsp. vanilla extract
1 cup heavy cream
1 cup whole milk
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg

Directions:

In a bowl, whisk together the pumpkin puree and vanilla. Refrigerate.

In a heavy saucepan over medium heat, combine cream, 1/2 cup of the milk, and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes. Meanwhile, in a medium bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup milk, and the remaining 1/4 cup brown sugar. Whisk until smooth, and the sugar begins to dissolve.

Remove the cream mixture from the heat. Temper the egg mixture: gradually pour some of the hot cream mixture, about 1 cup, into the egg mixture, whisking the whole time. Pour the egg mixture back into the pan.

Cook over low heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Strain through a fine-mesh sieve into a large bowl and let cool for about 10 minutes.

Remove the pumpkin mixture from the fridge and whisk it into the cooled custard until it is smooth. Cover and put the bowl into the fridge to cool, for 4 hours to overnight.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Once done churning, transfer the ice cream into a container and freeze until it is your desired consistency.

To assemble the sandwiches, let the ice cream soften a little. I tried spreading it about 1″ thick on a baking pan so I could cut the ice cream into circles with a round cookie cutter. You can also use an ice cream scoop and scoop it directly onto a cookie, then flatten the ball with the other cookie.



Makes about 6 (enormous) ice cream sandwiches.



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Are Uncrustables Healthy? The Controversial Snack Review!

Lindsay Ewan, MD
Are Uncrustables Healthy?

The first time I saw Uncrustables in the grocery store, I was intrigued by its cute appearance and cheerful packaging. It certainly looked more kid-friendly than a peanut butter and jelly sandwich. After all, it’s not messy, there are no crust corners, and it is compact enough to fit inside your child’s lunchbox.

But did you know that this seemingly wholesome snack is not as healthy as it seems?

So, what’s the truth are Uncrustables healthy or unhealthy?



Uncrustables are unhealthy snacks because they are high in sugar, fat, and sodium. They also do not provide many nutrients aside from a little protein and fiber content. Furthermore, they come with artificial colors and preservatives which have been linked to hyperactivity in children.

Keep reading to learn more about this snack/breakfast sandwich and why it might not be the healthiest option.

Are Uncrustables Healthy?

While there’s no shortage of hand-held sandwiches on the market, Uncrustables have become one of the most popular options thanks to their claimed “all-natural ingredients” and loveable, child-friendly packaging.

CHOCOLATE FLAVORED HAZELNUT SPREAD SANDWICH

But how healthy are these frozen sandwiches? 

The U.S. Centers for Disease Control (CDC) and Prevention defines healthy food as foods having at least 10% of the Daily Value (DV) for one or more of the following nutrients: Vitamin A, Vitamin C, iron, calcium, protein and fiber.

So do Uncrustables fit that description? 

Let’s look at their nutrition facts and find out!



According to the Smuckers Uncrustable Products nutrition facts Uncrustables products do NOT meet the CDC’s  definition of a healthy snack.

Why Uncrustables Might be Bad for You?

There is a possibility that Uncrustables could cause health issues due to the high quantities of sugar in the jam, jelly, honey, and the amount of salt in the processed bread and peanut butter.

The Uncrustables website suggests they are not, by themselves, a complete and balanced meal, and should be eaten as part of a balanced diet.

So it is acceptable to consume Uncrustables occasionally, but they should not be considered a healthy or complete meal.

Can Ingredients in Uncrustables Contribute to Diabetes?

Since Uncrustables are highly processed foods that include added sugar, which can contribute to obesity and diabetes, they should be consumed in moderation.

According to the nutrition facts on the packaging, one Uncrustables sandwich contains 210 calories, 10 grams of sugar, no Vitamin D, and only 2% of the recommended daily allowance (RDA) of calcium and 6% RDA of iron. DV percentages of sugar per sandwich flavor are shown in Table 1.

Table 1: Percentage of DV of sugar per sandwich weight

Flavor Weight (per sandwich)Sugar (% of daily value)
Peanut Butter & Strawberry Jam58 grams15%
Peanut Butter & Grape Jelly150 grams52%
Peanut Butter & Grape Jelly76 grams24%
Peanut Butter & Honey58 grams18%
Chocolate flavored Hazelnut spread.52 grams20%.
Source: Uncrustable Packaging

This same amount of sugar is seen in many types of candy which can be associated with cavities and tooth decay.



Can High Levels of Sodium in Uncrustables Trigger Blood Pressure?

Due to salted peanut butter as a filling, Uncrustables contain higher sodium levels than many processed snacks. With 500 mg of  sodium, one large sandwich contains 21% of the RDA of 2300 milligrams (mg) per adult and 800 – 1000 mg per child.

Table 2 contains sodium levels for each weight and flavor of Uncrustables.

Table 2: Sodium levels per flavor and weight of Uncrustable sandwich

Flavor Weight (per sandwich)Sodium
Peanut Butter & Strawberry Jam58 grams220 mg
Peanut Butter & Grape Jelly150 gram530 mg
Peanut Butter & Grape Jelly76 grams260 mg
Peanut Butter & Honey58 grams                210 mg
*Chocolate flavored Hazelnut spread52 grams.160 mg
Source: Uncrustable Packaging.

*The chocolate hazelnut spread flavor has comparatively lower sodium content as no salted peanut butter is used.

Uncrustables are Not Ideal if You are Counting Calories

Due to their ingredients containing many hydrogenated oils, such as soybean and vegetable oil, Uncrustables have high-calorie content.

One  58-gram peanut butter and strawberry jam Uncrustables sandwich contains 210 calories, and  one 150 gram peanut butter and grape jelly sandwich contains 600 calories! Table 3 shows the caloric intake of each flavor and weight of Uncrustables sandwiches

Table 3: Calories per flavor and weight of Uncrustables sandwich

Flavor Weight (per sandwich)Calories
Peanut Butter & Strawberry Jam58 grams210
Peanut Butter & Grape Jelly150 gram600
Peanut Butter & Grape Jelly76 grams300
Peanut Butter & Honey58 grams200
Chocolate flavored Hazelnut spread52 grams.210

These numbers may seem low, but when you take into account that these sandwiches are often   eaten  as snacks , these numbers start to add up. Therefore, it is not ideal to snack on these sandwiches if you are trying to maintain or lose weight.

Uncrustables are NOT for Peanut-Sensitive People

One of the main ingredients of Uncrustables is peanut butter, which obviously contains peanuts.



So if you are sensitive to peanuts in any form, consuming Uncrustables in any flavor can trigger your allergens.

For people with nut allergies the hazelnut flavor could also cause allergic reactions. Same can be said for the wheat (bread) and dairy (milk) included in the products.

Can the Ingredients in Uncrustables Lead To Major Heart Issues?

Uncrustables are not the healthiest snack or breakfast sandwiches. For example, a peanut butter (PB) and strawberry jam sandwich of 150 grams contains 18% saturated fat of DV. It is more than the maximum 10% RDA of saturated fat.

Consuming this amount of saturated fat on a regular basis is bound to increase Low-Density Lipoprotein (LDL – bad cholesterol) and decrease High-Density Lipoprotein  (LDL – good cholesterol) leading to many heart-related issues in the future. Table 4 contains percentages of DV of saturated fat.

Table 4: Percentage of DV of saturated fat per sandwich weight

Flavor Weight (per sandwich)Saturated fat (% of Daily Value) 
Peanut Butter & Strawberry Jam58 grams8%
Peanut Butter & Grape Jelly150 grams35% 
Peanut Butter & Grape Jelly76 grams18%
Peanut Butter & Honey58 grams10%
Chocolate flavored Hazelnut spread.52 grams.15%.

Is Anything Good About Uncrustables

Despite having so many unhealthy ingredients, Uncrustables do contain some valuable nutrients  . But are they enough to outweigh the unhealthy effects of these crustless sandwiches?

Let’s have a look.

Uncrustables contain whole wheat?

If you read the ingredient labels of Smucker’s Uncrustables packaging, you will see they mention whole wheat as their primary ingredient for making the bread. It gives the sandwiches some fiber content to fill you up quickly when looking for a quick snack. See table 5 for fiber content per flavor of sandwich weight.

Table 5: Percentage of fiber DV per flavor and weight of sandwich



Flavor Weight (per sandwich)Fiber (% of Daily Value) 
Peanut Butter & Strawberry Jam58 grams7%
Peanut Butter & Grape Jelly150 grams25% 
Peanut Butter & Grape Jelly76 grams13%
Peanut Butter & Honey58 grams11%
Chocolate flavored Hazelnut spread.52 grams5%

Are there RDA amounts of Protein in Uncrustables?

The presence of peanuts in the peanut butter filling provides some protein content in the sandwiches. Also, the jam is made from real fruit , from which you get the nutrients of real fruit (and a lot of sugar, too!). Table 6 shows the amounts of protein in each flavor of Unscrustables.

Table 6: Amount of protein per flavor and weight of each type of sandwich

Flavor Weight (per sandwich)Protein 
Peanut Butter & Strawberry Jam58 grams6 grams
Peanut Butter & Grape Jelly150 grams18 grams 
Peanut Butter & Grape Jelly76 grams9 grams
Peanut Butter & Honey58 grams7 grams
*Chocolate flavored Hazelnut spread52 grams4 grams

Therefore, go ahead and enjoy an Uncrustable on occasion, but make sure to fill up on vegetables the rest of the day!

Are there Healthy Alternatives to Uncrustables?

Uncrustables are typically high in calories and low in nutritional value. Let’s look at healthy snack/breakfast options from the grocery store that are higher in protein, contain less sugar, and provide a more nutritious bite.

  • Nutri Grain Bars: have no added sugar and are much lower in calories and saturated fats.
  • Quest Bars: have 0% added sugar, very high in protein and fiber
  • Nature Valley Granola Bars: extremely low in calories, sodium, and sugar and have a negligible amount of saturated fat.

Moreover, these alternatives are equally convenient and tasty. Also if you want to satisfy a peanut butter and jelly (PB&J) craving without all the preservatives, try a homemade PB&J with fresh fruit.

But if you do not  have the time or energy for that, look for 100% whole wheat bread (with no added sugar) and real fruit preserves made with natural ingredients.

FAQs

Are Uncrustables vegan?

Some flavors of Uncrustables are vegan, while others are not. Honey and dairy are used in some varieties, such as the PB & honey and hazelnut chocolate flavors. The classic PB with  jam is vegan, but it is always best to read the ingredient labels  if you are a strict vegan.

Are Uncrustables gluten-free?

One of the main ingredients of Uncrustables is wheat flour contained in the bread, therefore, Uncrustables are not gluten-free.

Are Smucker’s Uncrustables vegetarian? 

All the sandwiches of Smucker’s Uncrustables are vegetarian-friendly as they do not contain meat products. However, the roll-ups have meat, so are not vegetarian-friendly.

Conclusion

Are Uncrustables Healthy? Do not be deceived by the front packaging of Uncrustables claiming “whole wheat” or “low sugar” as a healthy snack.



Always read the nutrition  label on the back of the packaging to know the complete list of ingredients.

Eating Uncrustables as a part of  your (or  your children’s) daily diet is not recommended. Instead, you can enjoy them once in a while as a treat.

Also, it is crucial that you eat various foods to ensure you are getting a balanced diet in terms of macronutrients, vitamins, and minerals.



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