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Peanut Butter Jelly Ice Cream

Peanut Butter Jelly Ice Cream - Simple Food Dishes

Picture this: It's a hot summer afternoon. The sun hangs high, the pool glistens invitingly, and a sweet treat beckons. I find myself craving something nostalgic yet new, something that merges childhood memories with the indulgence of adulthood. 
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Prep Time 20 minutes
Cook Time 10 minutes
Rest Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 411
Ingredients Method Notes

Ingredients
  

For the Ice Cream
  • 1/2 cup creamy or chunky peanut butter
  • 2 cups heavy whipping cream 500 ml
  • 1 tablespoon light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup roasted, chopped peanuts
  • 1 pinch fine sea salt
  • 1 teaspoon cocoa powder for depth
For the Raspberry Jelly Sauce
  • 9 oz fresh or frozen raspberries 250 g
  • 1/4 cup caster sugar 50 g
  • 1 teaspoon lemon juice
  • Jam setting sugar as needed for thickness

Method
 

Step 1: Prepare the Raspberry Sauce
  1. To start, we’ll craft the jelly sauce. Here’s how:
    1. Start by heating the raspberries in a saucepan over medium heat.

    2. Add the caster sugar and lemon juice. Gently stir as the raspberries break down, releasing flavor.

    3. Continue cooking for approximately 5–7 minutes until the mixture thickens.

    4. If you’d like a smoother consistency, strain the sauce through a fine-mesh sieve to remove seeds.

    5. Let it cool completely; this will be drizzled over our ice cream later.

Step 2: Mix the Ice Cream Base
  1. Now onto the ice cream!
    1. In a large mixing bowl, combine the heavy whipping cream, peanut butter, and brown sugar. Using a hand mixer, whip the ingredients on medium-high speed until the mixture thickens and soft peaks form. This usually takes about 4–5 minutes.

    2. Add the vanilla extract, sea salt, and cocoa powder. Mix until fully incorporated. The cocoa adds an unexpected depth that elevates the flavors.

    3. Gently fold in the chopped peanuts to add crunch and texture.

Step 3: Freeze the Mixture
    1. Pour the peanut butter mixture into an airtight container. Don’t forget to leave some space at the top, as it will expand when freezing.

    2. Cover the container and place it in the freezer. You’ll need to chill it for at least 4–6 hours, or preferably overnight, so it reaches a perfect, scoopable consistency.

Step 4: Serve
  1. When you’re ready to serve:
    1. Scoop the peanut butter ice cream into bowls.

    2. Drizzle with the raspberry sauce. You can even add a few whole raspberries for a pop of color and flavor.

    3. Optionally, sprinkle some extra chopped peanuts for garnish.

    Enjoy this delightful treat! Trust me, every bite will remind you of those simple childhood pleasures.
     

Notes

  • Peanut Butter: Peanut butter is the star of the show. Choose creamy or chunky based on your preference. Creamy lends itself to smooth ice cream, whereas chunky adds delightful bites of texture. It’s also packed with protein, which adds some guilt-free indulgence!
  • Heavy Whipping Cream: Using heavy cream is essential for creating a rich texture. It churns beautifully and adds to the ice cream's luxurious mouthfeel. Skimping on quality here will alter the final dish significantly.
  • Brown Sugar: This sweetener contributes a warm flavor. Its molasses content enhances the peanut butter's nuttiness.
  • Raspberries: Fresh raspberries offer a bright, tangy contrast to the richness of the peanut butter. If fresh aren’t an option, frozen works well too. Ensure they're thawed and drained before cooking.
  • Caster Sugar: The fineness of caster sugar helps it dissolve easily in the raspberry sauce without leaving graininess. Choosing the right sugar makes a difference in the sauce’s consistency.
  • Lemon Juice: It’s not just for acidity; lemon juice enhances the raspberry flavor. Adding this balancing note keeps the sauce lively against the ice cream's richness.