It's always a struggle to clear out enough room in my freezer for the giant ice cream maker bowl but the results are always well worth the effort. This peanut butter and jelly ice cream is no exception.
For some reason I've been craving peanut butter desserts lately so I dug into the archives of bookmarked recipes for this gem. The ice cream is wonderfully creamy and full of peanut butter flavor with the added bonus of sweet jam. It really does taste like all the best parts of a PB&J sandwich. I used some of my favorite raspberry jam from Trader Joe's and this really hit the spot. Yum!
Amusingly, after I'd mixed the ingredients together and set it in the fridge to cool I went out to a specialty ice cream shop and they just so happened to have peanut butter and jelly ice cream on their menu. See? It's not a totally unheard of idea!
Peanut Butter & Jelly Ice Cream
Recipe from Steph's Bite by Bite
2/3 cup sugar
1 cup creamy peanut butter (not the natural kind)
1 cup whole milk
2 cups heavy whipping cream
1 teaspoon vanilla extract
Jam – however much you like and whatever flavor of jam you want
Recipe from Steph's Bite by Bite
2/3 cup sugar
1 cup creamy peanut butter (not the natural kind)
1 cup whole milk
2 cups heavy whipping cream
1 teaspoon vanilla extract
Jam – however much you like and whatever flavor of jam you want
In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the sugar and creamy peanut butter on medium low speed until combined. On low speed, add in the milk. Then add in the heavy whipping cream and vanilla extract and mix to completely combine. Use a whisk to finish mixing the ingredients together.
Pour the mixture in a large bowl and cover with plastic wrap. Place in the refrigerator to chill for at least 2 hours or chill overnight (recommended).
Turn your ice cream maker on and pour the mixture into the ice cream maker. Freeze according to your manufacturer’s instructions.
Once the ice cream is done churning, spread a layer of the ice cream in the bottom of a container. Add some jam on top and swirl it. Spread some more ice cream on top. Add more jam and swirl again. Finally spread on the last layer of ice cream.
Cover the ice cream and freeze for a couple of hours or more.
2 comments:
How on earth do you stay so thin?
Okay! This sounds doable even for me. I'm not exactly known for my great skills in the kitchen. The grape and raspberry jam fans will have to fight it out to decide which to use.
I know some monkeys that would love this.
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