Peanut Butter and Jelly Ice Cream
Another month, another Recipe ReDux post! This month’s theme is Frozen Desserts.
Few things go together better than peanut butter and jelly. Whether you favor smooth or crunchy peanut butter, or apricot preserves over strawberry jam, it’s a pretty fail-proof sandwich filling. It’s also a pretty fail-proof ice cream flavor. Who wouldn’t brighten up at the idea of creamy peanut butter swirls and sweet fruity jam in a creamy dessert? (Besides those who are allergic to peanuts – sorry!) I got the idea for pb+j ice cream from a twitter pal, who pointed me in the direction of this gorgeous baking blog. I’ve been making a lot of coconut milk based ice creams lately, but wanted to test a recipe using soy creamer for an upcoming Healthy Eats recipe post.
3 cups soy creamer (I used Trader Joe’s)
½ cup sugar
pinch of salt
1 tsp vanilla extract
1 cup smooth peanut butter
1 cup jam of your choice – I went with strawberry
In a blender, combine creamer, sugar, salt, vanilla and peanut butter and blend until the peanut butter is well combined. Chill in the fridge for two hours or overnight then freeze it in your ice cream maker according to the manufacturer’s instructions.
At this point (after about 15 minutes churning in the machine), my mixture was slightly frozen, but also a bit melty. This recipe recommends putting the ice cream in a Tupperware container, and then alternating the frozen ice cream with layers of jam. But because my ice cream was a bit soupy, it didn’t work for me, so I just kind of swirled the jam throughout, leaving it a little gloopy. Then I froze the ice cream for another 4+ hours which did help to harden it, but not as much as I would have liked. More like a soft serve ice cream. However, freezing it overnight did the trick.
Despite it being a little melty with glops of jam, its flavor was absolute perfection! It tasted exactly as an ice cream version of a pb+j sandwich should taste, which made me think it’d be fun if I were to use it in an ice cream sandwich, spread between two sugar cookies or graham crackers. I might even cut back on the sugar next time, since the jam provides enough tooth-aching sweetness, and that’s coming from someone who likes super sweet desserts.
But all in all, it’s pretty amazing stuff.
For more frozen dessert ReDux recipes, check out these other great ideas!
Greek Yogurt Pavlova Popsicles
Cherie Schetselaar – Grain Crazy
Blackberry Lemon Almond Torte
Emma Cutfield-The Hearty Heart
Coconut Ice, Blueberry and Cocoa, Joint Healing Dessert
Carlene Helble- Carlene’s Figments
Peanut Butter Banana ‘Ice Cream’ Sandwich
Janel Funk – Eat Well with Janel
Peanut Butter and Jelly Ice Cream
Kat Lynch – Eating The Week
Coconut Chia-Seed Fruit Pops
Dr Barb, Nutrition Budgeteer
Simply Fruit Mango-Pineapple Sorbet
Rebecca Scritchfield – MeFirst
5-minute Frozen Peach Pie
gretchen – kumquat
chocolate “ice cream” bars
Emily Greenfield – The Nutriscientist
Honey and strawberry semifreddo
Liz Marr – Liz On Food
Peach Lavender Ice Cream
Elizabeth Jarrard- Don’t (White) Sugar-Coat It
Adult Popsicles: Frozen Boozy Treats
Regan – The Professional Palate
Frozen Samoa Pie
Danielle Omar – Food Confidence RD
Banana Soft Serve
Katie Caputo- East Meats West
Auntie Rosie’s Ice Cream Pie
Alysa Bajenaru – Inspired RD
Kara Lydon – Peace, Love, and Food
Peanut Butter Banana “Ice Cream” With Dark Chocolate
Jackie Mills – Delicious Diabetes Cooking
Summer Fruit Popsicles
Audra Losey – Nutrition Know How
Kristina LaRue – Love and Zest
Frozen Berry Yogurt