Peanut Butter Ice Cream with Concord Grape Coulis

October  7, 2012
3 Ratings
Photo by Linda Xiao
  • Serves 8 to 10
Author Notes

If there is a more heavenly combination than peanut butter and jelly, I have yet to meet it. In this recipe, inspired by a dessert at Blue Hill in Manhattan, the peanut butter is a super-creamy ice cream, and the jelly is a tart coulis that squeezes every last drop of sweetness from autumn concord grapes. It's just...yum. —lisina

Test Kitchen Notes

Here you have one of the all-time best flavor combinations – PB&J – delivered in a world class vehicle: ice cream with good stuff poured over. Super easy no-cook ice cream comes together in a snap – I used crunchy peanut butter for a bit of texture. It freezes up rich and creamy, and we liked it even better the next day when it got nice, firm, and set. The coulis is intensely grape-y – how could it NOT be perfect with its peanut butter companion? A great twist on a beloved classic, and easy enough to put on your frequent flyer dessert list. Full disclosure: we also enjoyed the ice cream with chocolate sauce. —La452

What You'll Need
  • For the coulis
  • 2 quarts concord grapes
  • Juice of 1 lemon
  • 2 tablespoons raw sugar
  • 1/4 cup water
  • 1 pinch sea salt
  • For the ice cream
  • 1 cup well-stirred natural peanut butter
  • 1/2 cup raw sugar
  • 1 tablespoon honey
  • 1 cup whole milk
  • 1 pint heavy cream
  • 1/2 vanilla bean
  1. Remove stems and wash grapes. In a sauce pan, over medium heat combine all ingredients, partially cover and bring to a gentle simmer.
  2. Simmer until grapes have liquified, uncover and reduce heat to low. Continue to simmer until the mixture has thickened enough to coat the back of a spoon.
  3. Strain the sauce through a chinois or fine mesh strainer and chill. (Make sure to discard the grape seeds in the garbage as they may clog your disposal.)
  4. Put the first four ingredients of the ice cream mixture into a large bowl, and whisk until smooth. Scrape the seeds from the vanilla bean, add them and the heavy cream to the peanut butter mixture, and whisk until uniform.
  5. Let the batter chill for at least an hour, then pour into your ice cream maker and mix for 30 minutes or until the ice cream comes together.
  6. Scoop the soft ice cream into quenelles and serve with the coulis.

See what other Food52ers are saying.

  • WanderingVoyager
  • lisina
  • aargersi
  • ATG117

4 Reviews

WanderingVoyager October 10, 2012
What a delicious fall flavor! Thanks for sharing! I'll definitely be making it soon.
lisina October 9, 2012
thanks! i know you guys will love it. my husband and i were licking our bowls!
ATG117 October 8, 2012
This looks divine, and I couldn't agree more about the pairing of PB&J. I really don't think there's a better combo in the world.
aargersi October 7, 2012
Wow. This sounds a-maz-ing. I am making this for sure. You are super smart :-)