It’s Peanut Butter Bash time again, this time we are mixing our favourite nut butter with jelly or jam, (depending on which country you live in). Even though it is still a little early in the year I decided to make ice cream, yeah I know its still cold outside. But I had a stack of cream that needed using up and I thought what could be better than Peanut Butter and Jelly Ice Cream. Ice cream is a great way to use up a surplus of cream.
If you fancy joining in the peanut butter bash fun then check out the end of this post for joining details. Once a month we post a dish with peanut butter and one other main ingredient then link up with each other to share in the peanut butter love.
So back to this peanut butter and jelly ice cream. It’s an easy no egg base that comes together in minutes and only requires a few hours in the fridge to chill. So as long as your ice cream bowl has been frozen before hand in the freezer then this ice cream comes together in just a few hours. Which is a huge advantage over egg yolk bases which generally as a rule require at least 6 hours chilling and another 3 – 4 hours freezing.
To me PB&J is the ultimate American flavour, I remember as a kid being fascinated by American TV shows which showed people eating this in a sandwich. They don’t really sell American style jelly in this country and I have never come across grape jelly, unless I am in a speciality foreign food shop. So when I was in America for the first time many years ago I made a point of trying it and I was hooked. I always loved peanut butter but add it to grape jelly and its amazing.
But grape is so hard to come by here in the UK that I have to use strawberry instead, which is still amazing. So it’s not all bad! So if you want a little kick of nostalgia if you are an American then this will float your boat and if you are not and love peanut butter then you must try this combination because it is oh so good.
- 240 milliliters semi skimmed / half fat milk (1 cup)
- ½ teaspoon salt
- 100 grams granulated sugar (1/2 cup)
- 125 grams smooth peanut butter (1/2 cup)
- 480 milliliters double / heavy cream (2 cups)
- 155 grams strawberry seedless jam / jelly (1/2 cup)
- Pre freeze your ice cream maker bowl in accordance with the manufactures instructions.
- If you have a blender pour in the milk, salt, sugar and peanut butter and blend until smooth. If you don't you can do this step in a bowl with a hand whisk. Just be sure to really whisk in the peanut butter.
- Pour the mixture into a bowl and add in the cream and stir until well combined.
- Pop the bowl into the fridge for at least 2 hours.
- Set up your ice cream maker in accordance with the manufactures instructions and pour in your ice cream base and churn for 10 to 15 minutes. Or until you have achieved soft scoop consistency.
- Take about a ⅓ of the ice cream and transfer it to a container that is suitable for freezing, spread it out.
- Take a ⅓rd of your jam and drizzle it all over the ice cream.
- Repeat these steps until you have no ice cream or jam left. Cover your tub and place it into the freezer for at least 3 hours to harden up.
- The ice cream should be consumed within 2 months.
The servings are based on 120 millilitres / ½ cup portions.
Do you want to join in on the peanut butter bash fun? If so, email Miranda and request to join the Peanut Butter Bash facebook group! The first Thursday of each month we post a dish with peanut butter and a mystery ingredient. There is also a Facebook group if you want to join in the fun but don’t run your own blog, The Peanut Butter Recipe Box. Here are the other peanut butter and jelly dishes.
Peanut Butter & Jelly Cookies from Gina of Kleinworth & Co.
Peanut Butter and Jelly Ice Cream from Emma of Bake Then Eat
Peanut Butter & Jelly Tart from Stephanie of The TipToe Fairy
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19/03/2016
Ice cream is my favorite! I love the peanut butter and jelly combo – such a classic favorite! I could go for a few scoops right now 🙂
20/03/2016
Thanks Kelly 🙂
16/03/2016
I don’t have much knowledge of peanut butter and you used it in ice cream. It drives me crazy I must say!
16/03/2016
Hiya Priya, its a great way to use up some peanut butter!
10/03/2016
I’ve been on a peanut butter and jelly kick lately (well, more using them in other things, not a sandwich!) and this ice cream sounds amazing!! I’ll take a few big scoops please!
11/03/2016
Hi Ashley, nothing wrong with a PB&J kick 😀
08/03/2016
You just gave me a big sweet tooth and I love you for it! This looks amazing!
Pamela Invites you to read…Leftover Spaghetti Skillet with Tomatoes and Green Peppers – How to Bring Spaghetti Back to Life!
08/03/2016
Hi Pamela, you’re welcome 😀
07/03/2016
This ice cream looks really interesting. It’s too bad I no longer own an ice cream maker.
I wonder why grape jelly is so hard to find where you live?
Shelly Invites you to read…Upcycled Denim Potholders Tutorial
08/03/2016
Hi Shelly, that’s too bad I love my ice cream maker and once summer kicks in its never off!
08/03/2016
My ice cream maker was in our garage that burned down in the 2015 Valley Fire. 🙁 I haven’t had a chance to replace it yet.
Shelly Invites you to read…What to do with Old Jeans – Make Denim Potholders
09/03/2016
Oh no that’s terrible 🙁 I shall keep my fingers crossed you get around to replacing everything really soon and get a new garage!
04/03/2016
Must make this when summer arrives! It looks GREAT!
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08/03/2016
Hi Angie, thank you 😀
04/03/2016
I’ve never tasted peanut butter and jelly ice cream but I’m sure I ate my weight’s worth of peanut butter and jelly sandwiches. I’d love to try this.
08/03/2016
Hi Maureen, if you love the sandwiches then this is the frozen treat for you 😀
04/03/2016
Omg I love love peanut butter and ice-creams too! Peanut butter and jelly ice-cream sounds and looks like a fantastic idea, Emma. I need to make some soon!
08/03/2016
Hi Anu, thank you its a great flavour combination 😀
04/03/2016
AHHH this is the BEST IDEA!!!! I will be making it once it stops dumping snow here…
08/03/2016
Hi Anne, I couldn’t wait for the snow to stop dumping but then again I am an ice cream monster 😉