Vanilla Peanut Butter And Jelly Ice Cream Cake With Jelly Whipped Cream Frosting 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 CAKE WITH ANGEL FOOD CAKE

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment circle. Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired. Dollop with the peanut butter and jelly and spread to coat.
• Scoop the strawberry and vanilla ice creams onto the peanut butter and jelly layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer on medium-high speed until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
• Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the peanuts. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

PEANUT BUTTER 'N' JELLY CAKE

Steps:

• Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to peanut butter mixture alternately with milk, beating well after each addition., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and peanut butter until smooth. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency. , Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting. Garnish with additional jelly and peanuts, if desired.

PEANUT BUTTER AND JELLY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with a square piece of parchment paper. Spray parchment with baking spray, then flour each parchment-lined pan, shaking away any excess flour.
• Whisk cake flour, baking powder, and salt together in a medium bowl; set aside.
• Combine sugar and butter in a large mixing bowl; beat with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Add vanilla extract. Add the flour mixture, alternately with the milk, with the mixer running on low speed, beginning and ending with the flour.
• Beat egg whites in a clean mixing bowl at medium speed until stiff peaks form. Gently fold egg whites into the batter. Divide the batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes tests clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and turn cakes out onto the wire rack. Remove parchment paper and cool completely, about 1 hour.
• Working on one at a time, transfer cakes to a large cutting board or work surface. Trim the golden brown, rounded top off of each cake using a large serrated knife. Slice each cake in half horizontally to yield 4 slices.
• Prepare the filling: beat peanut butter, cream cheese, honey, butter, and salt together at medium speed until smooth. Beat in powdered sugar, 1/2 cup at a time, until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. The peanut butter mixture should be loose enough to be spreadable.
• Place jelly in a small mixing bowl and whisk to loosen.
• Carefully transfer one cake layer to a cake plate or serving platter. Gently spread 1/3 of the peanut butter mixture over the cake, spreading all the way to the edges. Spread 1/3 of the jelly over the peanut butter layer. Place the second cake layer on top and repeat with peanut butter filling and jelly. Repeat with the third layer, remaining filling and jelly. Place the final cake layer on top, trimmed side up. Slice diagonally for a sandwich effect.

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 LOAF CAKE RECIPE BY TASTY

Steps:

• For the sorbet, feel free to use store-bought, or make your own: Place the strawberries in a blender and puree until smooth. Strain the strawberry puree through a fine-mesh sieve into a bowl and discard the pips.
• Bloom the gelatin sheet by soaking it in a small bowl of cold water until softened, about 2 minutes.
• In a small saucepan over low heat, gently heat a small amount of the strained strawberry puree. Add the sugar, glucose, salt, and citric acid and whisk to combine.
• Next, gently squeeze the bloomed gelatin to remove any excess water. If the gelatin still has hard bits to it, it needs to bloom longer. If it is so soft it is falling apart, it is over bloomed; discard the gelatin and start over. Once bloomed, add the gelatin to the pot and whisk until fully dissolved.
• Pour the heated strawberry mixture to the reserved strawberry puree and whisk to combine.
• Pour the mixture into an ice cream machine and freeze according to the manufacturer's instructions. The sorbet is best spun just before serving or using, but will keep in an airtight container in the freezer for up to 2 weeks.
• Make the peanut butter cream: In a stand mixer fitted with the paddle attachment, cream cream cheese on medium speed until fluffy. Add half of the peanut butter and beat to combine. Scrape down the bowl, then add the rest of the peanut butter and mix to incorporate. Add the powdered sugar in 2 additions, adding the salt to the final addition.
• Add the vanilla to half of the heavy cream. With the mixer on medium speed, stream the vanilla cream into the peanut butter mixture and whip until light and fluffy. Scrape down the sides of the bowl.
• In separate large bowl, whip the remaining heavy cream until it forms stiff peaks.
• Fold a large scoop of the whipped cream into the peanut butter mixture until fully combined, followed by the remaining whipped cream. Fold until light and fluffy.
• Assemble the loaf: Grease the loaf pan with nonstick spray and line with plastic wrap.
• Layer 4 slices of cinnamon raisin bread across the bottom of the pan in a single layer. Trim the edges if necessary to perfectly fill the entire base of the pan.
• Spread ¼ of the peanut butter cream, about 1 cup (240 g), into the pan and smooth out to create a flat, even layer. Place pan into the freezer to firm up, about 5 minutes.
• Once the peanut butter layer is set, spread half of the softened strawberry sorbet across in an even layer.
• Follow the sorbet with another cup of the peanut butter cream and layer in 4 more slices of cinnamon raisin bread, trimming to fit. Spread 1 cup of peanut butter cream over the bread and return to the freezer to let firm up, another 5 minutes.
• Once the peanut butter layer is set, spread the remaining softened strawberry sorbet across in an even layer, followed by the final cup of the peanut butter cream. Top the loaf with 4 more slices of cinnamon raisin bread in a single, seamless layer and return loaf to freezer and let set up completely, about 25 minutes.
• Remove the loaf from pan, peel off the plastic wrap, and slice to serve.
• Enjoy!

PEANUT BUTTER AND JELLY CAKE

Steps:

• Preheat oven to 350'F.
• Grease sides and bottom of 13x9 pan.
• In large mixing bowl, blend eggs, oil, water and cake mix until blended. Beat on medium speed with mixer about 2 minutes. Pour into pan and bake until done about 25-30 minutes.
• While cake is baking: boil 1 cup water, remove from heat and stir in Jello until dissolved. Add grape jelly and stir til jelly melted and dissolved.
• When cake tests done, remove from oven. While hot, poke holes throughout top of cake (I use handle of wooden spoon). Pour grape Jello mixture all over top of hot cake letting mix into all holes. Set aside to cool on rack.
• In large mixing bowl, combine softened butter, peanut butter, vanilla and salt. With mixer at medium speed, mix about 2 minutes til well blended and somewhat fluffy. Add confectioners sugar 1 cup at a time(stop the mixer to add!) Beat on medium til all sugar is incorporated and consistency is thick frosting. Spread on cooled cake covering entire top with thick layer of frosting. As a finishing touch, I add a TINY sprinkling of salt to top of frosting or crushed salted peanuts.