Make Ahead

Peanut Butter and Jelly on Whole Wheat Ice Cream

September 16, 2013
0 Ratings
  • Makes 1 qt
Author Notes

I don't like messing with good things, so when I think PB&J, I think of the sandwich. Now I put it in ice cream! The only important question: how do you like your crusts? The base is adapted from Jeni's Splendid Ice Cream. It has crunchy toast in every bite! —alikabbug

What You'll Need
  • 1 loaf whole wheat bread, split
  • 10 ounces cream
  • 1/3 cup honey
  • 1/3 cup granulated sugar
  • 2 tablespoons corn syrup
  • 4 teaspoons corn starch
  • 3 tablespoons cream cheese
  • 1 cup peanut butter
  • 1 cup jam of choice
  • salt
  1. Preheat oven to 300. Take four slices of the loaf of bread and cut them into 1/4 inch cubes. Pour melted butter on top, sprinkle salt and toss. Spread on baking sheet and toast until golden brown and dry. They should be buttery croutons. Cool and set aside.
  2. Take the rest of the bread loaf and place it in a medium sized pot. Pour the milk over the bread and heat on med/low heat until the milk starts to simmer. Remove the pot from the heat and cover. Let the bread steep in the milk for at least 3 hours (over night is totally fine). The bread will have soaked in a lot of the milk.
  3. Push the milk/bread mixture through a fine mesh strainer, or cheese cloth, to extract as much milk as possible. You want two cups of the liquid. If you end up with more than two cups, you can reduce the milk a little by bringing it up a simmer. If you end up with less than two cups of milk, you can add milk until you reach two cups. The point is that the milk taste like your bread, think cereal milk.
  4. Take the two cups of milk and place in pot with eight ounces of cream, honey, sugar, corn syrup and 1 tablespoon of salt. Heat over medium heat until mixture starts to simmer, making sure that all of the sugar has melted. Let simmer for five minutes.
  5. Make a slurry with the cornstarch and last two ounces of cream by whisking them together. Slowly stir the slurry into the milk mixture and bring back to a low bowl while stirring. Let simmer for an additional three minutes.
  6. In a separate bowl place the cream cheese. Pour a little bit of the hot milk mixture on the cream cheese and whisk together. Slowly add more of the milk until all of the milk and cream cheese is combined and there are no traces of lumps of cream cheese. Pour ice cream base into a plastic gallon back and cool in an ice bath. Chill in fridge overnight. Churn ice cream according to manufacturers directions.
  7. Mix the toast croutons into the churned ice cream. Scoop a 1/2 inch layer of the ice cream into your container, then spread a layer of peanut butter on top. Make another layer of ice cream then spread a layer of jam. Repeat this until all ice cream is used. Take a butter knife and dip all the way down in the ice cream and swirl the knife slightly to blend all the layers together. Freeze for three hours and enjoy!

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