Peanut Butter And Jelly Ice Cream Recipes

PEANUT BUTTER AND JELLY ICE CREAM

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.

PEANUT BUTTER AND JELLY ICE CREAM

Steps:

• Bring milk to a gentle simmer in a saucepan over medium-low heat. Remove from heat.
• Beat peanut butter and sugar together in a bowl until creamy. Stir in hot milk slowly until evenly incorporated. Cool in the refrigerator for 1 hour.
• Mix heavy cream and vanilla extract into the peanut butter mixture. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Stir in maraschino cherries. Transfer to an airtight container and freeze until firm, about 4 hours.

PEANUT BUTTER AND JELLY ICE CREAM

Steps:

• Heat water and sugar in a medium saucepan until sugar is dissolved.
• Add peanut butter to the syrup and stir until peanut butter is completely melted.
• Remove from heat, and stir in coconut milk. Chill for a couple hours or overnight in the refrigerator.
• Freeze in ice cream machine.
• Working fast since the ice cream is soft, layer half of the ice cream in a container. Then add the jam on top of the ice cream, spreading as best you can.
• Add the remaining ice cream as the final layer.
• Freeze 12-24 hours, or until ice cream is firm.

PEANUT BUTTER AND JELLY SHAKES

Steps:

• Blend the milk, peanut butter and half of the ice cream in a blender until smooth. Transfer to a liquid measuring cup and place in the freezer.
• Rinse out the blender and blend the remaining ice cream, the grape juice and jelly until smooth. Pour equal parts of the peanut butter and jelly mixtures into chilled glasses. Top with whipped cream and/or shaved chocolate, if desired.

PEANUT BUTTER AND JELLY SWIRLED ICE CREAM WITH VANILLA COOKIES

Steps:

• In a large bowl combine the ice cream, grape jelly and smooth peanut butter. Gently stir to combine, leaving streaks of jelly and peanut butter throughout the ice cream. Spoon the mixture into 4 dessert bowls. Garnish each bowl with 2 vanilla wafer cookies and various toppings, if so desired.

PEANUT BUTTER, BANANA, AND JELLY "ICE CREAM"

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.

HOMEMADE PEANUT BUTTER ICE CREAM

Steps:

• Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
• Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

PEANUT BUTTER AND JELLY ICE CREAM SANDWICHES

Steps:

• Prepare the peanut butter ice cream and let harden in the freezer for about 6 hours.
• Prepare the dough for peanut butter cookies and divide the dough into 16 walnut-size balls. Proceed with the recipe from there, baking the cookies 10 to 12 minutes at 350 degrees. Let cool completely.
• To assemble the ice cream sandwiches remove the ice cream from the freezer and let it stand at room temperature for about 5 minutes to soften slightly.
• Spread a layer of jam on the flat side of each peanut butter cookie. Place a scoop of peanut butter ice cream in the center of half the cookies, on top of the jam. Top with the remaining cookies, jam side down. Gently squeeze the cookies together until the ice cream and jam come to the edges of the cookies. Put the ice cream sandwiches back in the freezer for at least 15 minutes to harden the jam. These can be made 2 days ahead. Place them in a large plastic storage bag or airtight container and store in freezer.