Peanut Butter and Jelly Ice Cream
Combine two childhood classics with this Peanut Butter and Jelly Ice Cream. Smooth, creamy peanut butter ice cream, crumbled vanilla cookies and a jelly swirl.
Servings 1 pint
- 3 cups heavy cream
- 2/3 cup granulated sugar
- 1 tsp. vanilla extract
- 2/3 cup peanut butter
- 1/2 cup crushed Nilla wafer crumbs
- 1/2 cup strawberry jam (Bonne Maman is my personal favorite), divided
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.