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.
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 COOKIE SANDWICHES STUFFED WITH GRAPE JELLY ICE CREAM
Provided by Food Network
Categories dessert
Time 4h53m
Yield about 60 mini or 30 medium sandwich cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Cream the butter well in a mixer with a paddle attachment. Add the sugars and continue to mix well. Add the egg and vanilla and mix well. Sift the flour with the baking soda and the salt then add it to the mixer and blend. Add the peanut butter and mix well. Roll into 1/2-inch balls and place on a greased sheet pan 1-inch apart. Press a fork down on the surface lengthwise then crosswise to make a grid pattern. Bake for 5 to 8 minutes at 400 degrees until light golden brown. Let cool on the pan.
- Place a small scoop of grape jelly ice cream on the bottom (flat) side of a cookie and top with another cookie to make a sandwich. Place in the freezer and repeat with the remaining cookies.
- Fold grape jelly into vanilla ice cream, leaving some streaks of jelly. Freeze until ready to use in the sandwiches.
PEANUT BUTTER-SWIRL ICE CREAM
Homemade ice cream with an ice cream maker is always a fun pastime for adults and kids alike.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Line one 8-by-12-inch glass or metal baking pan and one 8-by-8-inch glass or metal baking pan with parchment paper.
- Fill a large bowl with ice and water; set aside. Combine egg yolks and sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. (Alternatively, whisk egg yolks and sugar together in a medium bowl.)
- In a medium saucepan, bring milk just to a simmer. With mixer running on low, use a measuring cup or ladle to slowly pour about 1/2 cup of the hot milk into the egg-yolk mixture, beating constantly until blended. Continue, adding about 1/2 cup milk at a time, until all has been added.
- Return mixture to saucepan; cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon, 3 to 5 minutes. The custard should retain a line drawn across back of spoon with your finger. Whisk in 1 cup peanut butter.
- Remove pan from heat, and stir in cold heavy cream. Pour custard through a mesh strainer into a medium bowl set in the ice bath; stir occasionally until cool. Stir vanilla into cooled custard. Cover bowl and refrigerate at least 30 minutes or overnight.
- Pour the custard into a chilled ice-cream maker; freeze according to manufacturer's instructions. (The ice-cream mixture will be set but not hard.)
- Swirl in remaining cup of peanut butter; transfer two-thirds of the soft ice cream, or 1 quart, to larger baking pan, smoothing the surface with an offset spatula. Transfer remaining third (1/2 quart) to smaller pan, smoothing its surface. Cover each pan with plastic wrap; freeze overnight. Ice cream may be made to this point up to 1 week ahead.
PEANUT BUTTER SWIRL ICE CREAM CAKE
Yum! Yum! Yum! Peanut butter, chocolate & ice cream! Scrumptious and a nice presentation. Got this one from a Family Circle Magazine.
Provided by Rhonda J
Categories Frozen Desserts
Time 6h25m
Yield 1 9inch springform pan
Number Of Ingredients 8
Steps:
- Remove ice cream from freezer 30 minutes before using.
- Place chocolate sandwich cookies in food processor.
- Whirl until crumbled,add butter, whirl until crumbled.
- Stand wafer cookies around inside edge of a 9 inch springform pan.
- Reserve 3/4 cup of chocolate crumb mixture,spoon remaining crumb mixture into pan;press evenly over bottom.
- Stir peanut butter,honey& oil in a small dish until blended.
- Place softened ice cream in lg.
- bowl,drizzle about half of the peanut butter mixture onto ice cream,fold together to swirl.
- (other half of peanut butter is reserved to use on top of cake when ready to serve.) Spoon half of the ice cream mixture into prepared pan, spread level.
- Sprinkle evenly with remaining chocolate crumb mixture,pressing mixture down with the back of spoon.
- Spoon on remaining ice cream;spread level.
- Place the cake on a baking sheet and place in freezer.
- Freeze until cake is solid,at least 6 hours or overnight.
- To serve:Stir fudge sauce in glass measure to loosen,but do not warm.
- Spoon remaining peanut butter in blobs over top of cake along with blobs of fudge topping.
- Swirl together with the tip of a knife.
- Let stand for 10 minutes.
- Slice cake into wedges.
Nutrition Facts : Calories 5951.4, Fat 355.7, SaturatedFat 149.7, Cholesterol 655.2, Sodium 3795.6, Carbohydrate 639, Fiber 29.7, Sugar 474.6, Protein 103.5
PEANUT BUTTER SWIRL ICE CREAM
Got this from Saveur Magazine. They say it's based on a recipe in Bruce Weinstein's "The Ice Cream Book".
Provided by rockinred
Categories Frozen Desserts
Time 10h30m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Heat milk in a small saucepan over medium heat until just hot. Meanwhile, beat sugar & eggs together in a medium bowl until thick & pale yellow.
- Gradually whisk hot milk into egg mixture in bowl, then pour milk-egg mixture into saucepan. Return saucepan to medium-low heat and cook custard, stirring constantly with a wooden spoon until it is thick enough to coat the back of the spoon, about 5 minutes. Remove saucepan from the heat and stir in half the peanut butter. Strain the custard inot a large bowl, let cool briefly, stirring often, then stir in cream and vanilla. Cover & refrigerate until cold, 6-8 hours.
- Process mixture in an ice cream maker according to manufacturer's directions, adding half the chopped nuts to the ice cream 30 seconds before it has finished churning. Transfer to a bowl, quickly swirl in remaining peanut butter, cover, and freeze until hard. Serve ice cream sprinkled with remaining nuts.
Nutrition Facts : Calories 5056.8, Fat 398.6, SaturatedFat 134.6, Cholesterol 1157.8, Sodium 2353.7, Carbohydrate 272.7, Fiber 33.6, Sugar 185.7, Protein 152.6
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
More about "peanut butter and jelly swirled ice cream with vanilla cookies food"
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.
PEANUT BUTTER AND JELLY ICE CREAM - MEG'S EVERYDAY …
From megseverydayindulgence.com
Reviews 2Category DessertServings 1Estimated Reading Time 3 mins
- Add heavy cream and sugar to a saucepan. Place over medium heat and warm until bubbles form around the edge of the pan and the sugar is dissolved. Remove from heat and stir in peanut butter and vanilla.
- Pour mixture into a heat proof bowl and cover with plastic wrap. Refrigerate until completely chilled, about 8 hours.
- Once ice cream base is chilled, pour into your ice cream maker and freeze according to your machine's instructions. During the last 5 minutes, add the cookie crumbs.
- Spread half the ice cream into a loaf pan. Drop 1/4 cup of jam by spoonfuls over the ice cream. Swirl gently with a butter knife. Spread remaining ice cream into the pan. Drop the remaining jam onto the ice cream and swirl lightly again. Cover with plastic wrap, genlty pressing it onto the surface of the ice cream. Cover with foil then place in the freezer until completely hardened.
PEANUT BUTTER SWIRL ICE CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (21)Total Time 3 hrs 20 minsCategory DessertCalories 623 per serving
PEANUT BUTTER AND JELLY ICE CREAM RECIPE - FOOD.COM
From food.com
NO CHURN PEANUT BUTTER & JELLY ICE CREAM RECIPE
From foodfanatic.com
PEANUT BUTTER & JELLY SWIRLED ICE CREAM WITH VANILLA …
From thatslife-danette.com
NO-CHURN CHOCOLATE PEANUT BUTTER ICE CREAM - FOOD …
From foodnetwork.com
Author Valerie BertinelliSteps 6Difficulty Easy
VANILLA, PEANUT BUTTER AND JELLY ICE CREAM CAKE WITH JELLY …
From foodnetwork.com
Author Food Network KitchenSteps 6Difficulty Easy
SALTED PB&J ICE CREAM PIE RECIPE | BON APPéTIT
From bonappetit.com
PEANUT BUTTER AND JELLY ICE CREAM | FOODTALK
From foodtalkdaily.com
PEANUT BUTTER & JELLY DOUGHNUT ICE CREAM SANDWICHES - BBC …
From bbcgoodfood.com
PEANUT BUTTER AND JELLY ICE CREAM PIE - EVERYDAY ANNIE
From everydayannie.com
NO-CHURN CHOCOLATE PEANUT BUTTER SWIRL ICE CREAM
From bakeorbreak.com
PEANUT BUTTER AND JELLY COOKIES - THE FOOD CHARLATAN
From thefoodcharlatan.com
PEANUT BUTTER AND JELLY ICE CREAM - KEEP CALM AND EAT ICE CREAM
From keep-calm-and-eat-ice-cream.com
PEANUT BUTTER AND JELLY ICE CREAM SANDWICH - CHOCOLATE WITH …
From chocolatewithgrace.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love