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 ICE CREAM (NO COOK)
This is so easy and tasty- intense peanut butter flavor for the real PB lovers! Use 1/2 cup for less intense peanut butter taste. Cook time is freezing time.
Provided by newmama
Categories Frozen Desserts
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat peanut butter and sugar until smooth.
- Slowly beat in 1 cup half and half until thoroughly combined.
- Whisk in 2 cups half and half, vanilla and salt.
- Freeze according to manufactures instructions (i sometimes freeze the liquid mixture for 30 minutes to get it reallllly cold first).
- Add mix in's in the last 5 minutes.
PEANUT BUTTER AND PICKLE ICE CREAM
Provided by Dwight Garner
Categories ice creams and sorbets, dessert
Time 3h30m
Yield About 5 cups, or 6 to 8 servings
Number Of Ingredients 8
Steps:
- Line a plate with parchment or wax paper and spread diced pickles across it in a single layer. Freeze until solid, at least one hour.
- In a medium saucepan, combine cream, milk, salt, sugar and egg yolks. Whisk to blend. Place over medium-low heat and whisk continuously, occasionally scraping the bottom of the pan with a rubber spatula, until the mixture is thick enough to coat the back of the spatula, about 10 to 12 minutes.
- Pour mixture through a fine mesh strainer into a mixing bowl. Add vanilla and peanut butter, whisking until smooth. Cool custard by placing the bottom of the bowl into a bowl of ice water and stirring until chilled, about 20 minutes, or by refrigerating for 2 to 24 hours.
- Freeze the chilled custard in an ice cream machine according to manufacturer's instructions. Just before ice cream is fully set and still churning, add diced frozen pickles. Transfer to a bowl, cover and freeze until firm.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 15 grams, Carbohydrate 30 grams, Fat 34 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 17 grams, Sodium 203 milligrams, Sugar 27 grams, TransFat 0 grams
PEANUT BUTTER AND PICKLE SANDWICH
This sandwich does not necessarily need a recipe, given its simplicity. But it's an unlikely pairing, is peanut butter and pickle, and sometimes that is what a recipe is for -- to prod you in a direction that you never considered. Dwight Garner, a book critic for The Times, makes a strong case for this, his favorite sandwich, calling it "a thrifty and unacknowledged American classic." The vinegary snap of the pickles tempers the unctuousness of the peanut butter, and it's an unusual pantry sandwich for when luncheon meats leave you cold.
Provided by Dwight Garner
Categories for one, lunch, quick, main course
Time 1m
Yield 1 sandwich
Number Of Ingredients 4
Steps:
- (To bump up the decadence level, you can toast the bread and spread butter on it before proceeding.) Spread peanut butter on both slices of bread.
- Place an overlapping row of pickles on one slice.
- Cover with the other slice. Consume.
PEANUT BUTTER ICE CREAM PIE
This is a wonderful summer treat for all peanut butter and ice cream lovers. It's very simple to make, but be sure to plan ahead, as it needs to set up in the freezer for 3 to 4 hours. If you don't care for chocolate, you can substitute graham cracker pie crusts. Time preparing includes freezing time.
Provided by october sky
Categories Pie
Time 4h5m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
- Stir in the Cool Whip until well blended.
- Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
- Take out about 10 minutes before serving for easier slicing. Enjoy!
PEANUT BUTTER AND CHOCOLATE ICE CREAM SANDWICHES
For a modern grown-up version of the chocolate-chip cookie ice cream sandwich, I scooped ice cream into sliced baguettes, then drizzled it with sea-salt-strewn chocolate nut spread. The result is sweet, savory, sophisticated and laughably easy, just like grasshopper pie - even if its color isn't quite as dramatic.
Provided by Melissa Clark
Yield 8 to 10 ice cream sandwiches
Number Of Ingredients 6
Steps:
- Slice the baguette in half lengthwise without cutting all the way through. Then cut into 3-inch-long pieces.
- Spread the insides of the baguette pieces with a thin layer of peanut butter on one cut side and a thin layer of chocolate spread on the other cut side. Spoon some ice cream in the center and top with banana slices if using; sprinkle with a few flakes of sea salt before closing into sandwiches.
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