Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles. Place about 1 tbsp. of jam in the center of 8 squares, and spread the jam out to within 1/4 inch of the edge of the pastry square. Top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. place the filled pastries to the prepared baking sheets. Brush the egg wash onto each pastry.
Bake in the preheated oven until the edges are lightly golden brown, about 7-10minutes. Allow to cool on the baking sheets. Meanwhile, stir together the confectioners' sugar, milk, and PB powder in a bowl to make a spreadable frosting add more milk if consistency is too thick. Spread the cooled tarts with frosting and place in the freezer for 20 mins.
Take out your Hudsonville Peanut Butter and Jelly ice cream out of the freezer and allow to soften at room temperature for 15 mins. Once the ice cream is spreadable and your pastries have had a chance to freeze, place a couple of tablespoons of ice cream onto the bottom of the pastry and place your second pastry on top. Push together and continue with the remaining tarts. Place on a tray, cover and place them back in the freezer to set for another 30 mins.