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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
  • Total Time
    Prep: 30 min. + freezing
  • Makes
    1-1/4 quarts

Ingredients

  • 1-1/2 cups whole milk
  • 2/3 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 2/3 cup creamy peanut butter
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1/2 cup grape jelly or strawberry jelly

Directions

  • 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
1/2 cup: 393 calories, 28g fat (14g saturated fat), 77mg cholesterol, 231mg sodium, 32g carbohydrate (29g sugars, 1g fiber), 7g protein.

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