PEANUT BUTTER AND JELLY ICE CREAM
What could be better than peanut butter and jelly ice cream? You'll love the sweet-salty combination. Use your favorite flavor of jelly and switch to crunchy peanut butter if you like extra texture. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings (1-1/4 quarts).
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, heat the milk, brown sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat; whisk in peanut butter. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. , When ice cream is frozen, spoon into a freezer container, layering with jelly; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 393 calories, Fat 28g fat (14g saturated fat), Cholesterol 77mg cholesterol, Sodium 231mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 1g fiber), Protein 7g protein.
PB AND J SUNDAE
Steps:
- Transfer ice cream to mixing bowl and add jelly. Using a rubber spatula, fold in the jelly so it is streaky and not uniformly mixed. Return to the pint container and freeze until set, about 2 hours.
- Melt butter in a small skillet over medium-high heat. Add bread cubes and stir to coat bread on all sides. Continue stirring, until bread is golden brown on all sides. Remove from heat. Sprinkle with 3 tablespoons sugar and set aside.
- Combine heavy cream and brown sugar in a saucepan and bring to a boil. Reduce heat to simmer, add peanut butter, and stir until combined and melted. To serve, scoop ice cream into serving bowls, drizzle with peanut butter sauce and top with croutons.
SALTED PB&J ICE CREAM PIE
Peanut butter, jelly, and buttery crackers, now updated in no-churn ice cream pie form. Any nut or seed butter (creamy or crunchy!), jam or jelly, or cracker combo will work-tahini with strawberry jam or almond butter with cherry compote. The only real limit is your imagination.
Provided by Sohla El-Waylly
Categories Bon Appétit Dessert Frozen Dessert Ice Cream Pie Peanut Butter Jam or Jelly Milk/Cream Peanut Egg Vegetarian Soy Free Tree Nut Free Kid-Friendly Summer
Yield 8 servings
Number Of Ingredients 14
Steps:
- Crust:
- Preheat oven to 275°F. Place crackers in a deep pie dish (a shallower one will work but you may have some filling left over) and gently crush with your hands until you have a mix of dime-size pieces, small crumbs, and everything in between. Add peanuts, brown sugar, and salt and toss to combine. Drizzle in butter and toss to evenly coat. Using your hands and the bottom of a measuring cup, press firmly and evenly into bottom and up sides of dish. (Mixture will look and feel crumbly, but it will hold together when baked.) Bake crust until a shade darker, 20-25 minutes. Let cool.
- Do Ahead: Crust can be baked 3 days ahead. Store tightly wrapped at room temperature, or freeze up to 1 month.
- Filling and assembly:
- Pour water into a medium saucepan to come 1½" up the sides and bring to a bare simmer over medium-low heat. Whisk eggs, brown sugar, and salt in a large heatproof bowl just to combine (or use the bowl of a stand mixer if you've got one). Set over saucepan (bowl should not touch water) and heat egg mixture, stirring constantly with a heatproof rubber spatula, until sugar dissolves, about 4 minutes (mixture will no longer feel gritty when rubbed between your fingers). If you are concerned about undercooked eggs, heat mixture longer, still stirring constantly, until an instant-read thermometer registers 165°F, about 3 minutes more. Remove bowl from heat and add vanilla to egg mixture. Using an electric mixer, beat on high speed until thick and pale and doubled in volume, about 10 minutes. (Or, if using a stand mixer, beat with the whisk attachment, 6-8 minutes.)
- Using spatula, mix peanut butter in another large bowl to loosen up and smooth out. Stir one third of egg mixture into peanut butter to lighten, then gently fold in half of remaining egg mixture, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl, until just combined. Repeat with remaining egg mixture (it will lose a lot of volume, and that's okay).
- Starting on low speed and gradually increasing to medium-high, beat cream in the same bowl you used for egg mixture (no need to wash) until soft peaks form, about 2 minutes. Gently fold into peanut butter mixture and scrape into crust. Dollop jelly all over; swirl with a butter knife. (For more defined swirls, freeze pie 30 minutes before adding jelly.) Freeze at least 8 hours before serving.
- To slice, run a chef's knife under hot water to warm up the blade, then wipe to clean and dry between slices. Use an offset spatula or fork to loosen slices from dish. If pie is frozen very hard, you may need to let it temper in the fridge 30 minutes before serving.
- Do Ahead: Pie can be made 2 weeks ahead. Wrap tightly and freeze.
PEANUT BUTTER CUP SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 4m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place peanut butter in a small pan and melt gently over low heat. Remove lid to hot fudge sauce and place the jar in microwave to heat through. Scoop vanilla ice cream into small dessert bowls or glasses and top with even amounts of peanut butter then fudge sauce. Garnish sundaes with wafer or pirouline cookies.
PEANUT BUTTER AND JELLY ICE CREAM SUNDAE
Classic PB&J takes on sundae form! It's delicious and easy. My uncle long ago made this for me as a child. I still remember it to this day like he made it. Use your favorite jam or preserve. This recipe uses my personal favorite.
Provided by ToxicTeacaakes
Categories Frozen Desserts
Time 1m
Yield 1 Sundae, 1 serving(s)
Number Of Ingredients 5
Steps:
- Scoop ice cream into a dish.
- top with peanut butter, then jelly.
- Top with orange slice and enjoy.
Nutrition Facts : Calories 573.1, Fat 30.6, SaturatedFat 12.3, Cholesterol 58.1, Sodium 265.1, Carbohydrate 66.8, Fiber 3.3, Sugar 52.5, Protein 12.7
PEANUT BUTTER AND JELLY ICE CREAM
You are welcome to select your choice of chunky or smooth peanut butter. Or, your choice of grape, strawberry, or whatever flavor jelly you love! Make it your own! Don't forget to add the gelatin, however! The gelatin is used to offset the peanut butter to keep the ice cream from turning crumbly when hardening. Cooking time reflects cooling time.
Provided by Bev I Am
Categories Frozen Desserts
Time 2h30m
Yield 1 quart
Number Of Ingredients 7
Steps:
- In a medium saucepan combine 1/2 cup sugar with gelatin.
- Stir in 1 cup of the whipping cream; stirring over medium heat until the sugar and gelatin dissolve.
- In a small bowl, beat egg; stir in a little hot cream, then add egg mixture to cream and gelatin and stir.
- Stir mixture over low heat 2 minutes, remove from heat.
- Add peanut butter and stir until melted.
- Cool in refrigerator at least 1 hour, or until chilled.
- Add remaining 2 cups whipping cream and vanilla.
- Freeze in ice cream machine according to manufacturer's directions.
- When ice cream begins to stiffen, swirl in jelly.
Nutrition Facts : Calories 4516.5, Fat 334.3, SaturatedFat 179.4, Cholesterol 1189.7, Sodium 1203.7, Carbohydrate 263.6, Fiber 9.4, Sugar 199.6, Protein 149.4
PEANUT BUTTER SUNDAES
This is a peanutty change of pace from traditional ice cream sundaes with chocolate sauce. It's a delicious recipe that proves even a quick meal doesn't have to go without dessert. ---Susan Mowery, Newville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 cups sauce.
Number Of Ingredients 5
Steps:
- In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.
Nutrition Facts : Calories 191 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER, BANANA, AND JELLY "ICE CREAM"
Watching frozen bananas and peanut butter blend into ice cream seems like magic; pull out this trick at your next dinner party. Adding grape jelly makes it irresistible to kids and adults.
Provided by Katherine Sacks
Categories Kid-Friendly Quick & Easy Frozen Dessert Banana Summer Peanut Butter Vegan Dairy Free Small Plates
Yield Makes 8 servings (4 cups)
Number Of Ingredients 3
Steps:
- Cut bananas into 1/2" slices. Arrange in a single layer on a large plate or rimmed baking sheet. Freeze until firm, about 1 1/2 hours.
- Purée banana slices in a food processor, scraping down bowl as needed, until mixture becomes creamy, about 3 minutes. Add peanut butter and 3 Tbsp. water; purée until smooth, about 2 minutes more. Drizzle jelly over banana mixture, then pulse a few more times to just incorporate jelly and create a speckled appearance.
- Divide ice cream among serving bowls and serve immediately.
- Do Ahead
- Banana slices can be frozen up to a day in advance.
PEANUT BUTTER SUNDAE SAUCE
From Sunny Anderson of the Food Network. Would be good with vanilla or chocolate ice cream. She made this sauce for Peanut Butter and Jelly Sundaes. To make her PB & J sundaes, plan ahead with this ice cream idea: Soften 1 pint vanilla ice cream, then transfer ice cream to a mixing bowl and add 1/4 cup strawberry or grape jelly. Using a rubber spatula, fold in the jelly so it is streaky and not uniformly mixed. Return to the pint container and freeze until set, about 2 hours.
Provided by Recipe Reader
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine heavy cream and brown sugar in a saucepan and bring to a boil. Reduce heat to simmer, add peanut butter, and stir until combined and melted.
- To serve, scoop ice cream into serving bowls, drizzle with peanut butter sauce.
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PEANUT BUTTER & JELLY ICE CREAM - BROWN EYED BAKER
From browneyedbaker.com
4.4/5 (5)Total Time 5 hrsCategory DessertCalories 4382 per serving
- In a small bowl, whisk together 2 tablespoons of the milk with the cornstarch; set aside. In a medium bowl, whisk together the peanut butter and salt; set aside.
- Combine the remaining milk with the heavy cream and sugar in a medium saucepan and place over medium heat. Cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Remove from the heat & gradually whisk in the cornstarch mixture. Return to medium-high heat and bring to a boil; cook until the mixture is slightly thickened, about 1 minute. Gradually pour into the bowl with the peanut butter and whisk until smooth. Set the bowl in the ice water bath until cool, about 20 minutes, whisking occasionally. Cover and refrigerate until well chilled, at least 4 hours or overnight.
- Pour the ice cream base into an ice cream maker and churn according to the manufacturers directions. Spoon a small layer of jam into a freezer-safe container & lightly spoon a layer of ice cream on top. Continue to alternate layers of jam and ice cream until container is full. Freeze until firm, at least 4 hours.
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