Peanut butter ice cream is the kind of dessert people remember, creamy and satisfying while still quick enough to whip up at home.
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Pin ItHow to Make Homemade Peanut Butter Ice Cream with Raspberry Jelly Sauce
- Make the ice cream. Beat whipping cream and condensed milk until soft peaks form. Fold in peanut butter and freeze for 3-4 hours until solid.
- Make the sauce. Heat jelly and water in a saucepan until smooth, then drizzle over the ice cream before serving.
Make-Ahead and Serving Instructions
To Make-Ahead: The ice cream can be made up to a month in advance. Just mix and freeze. The raspberry jelly sauce can be stored for the same amount of time in an airtight jar in the refrigerator or freezer.
To Serve: To make scooping easier, leave the ice cream on the counter for a few minutes before serving.
Peanut Butter Ice Cream
Peanut butter ice cream is the kind of dessert people remember, creamy and satisfying while still quick enough to whip up at home.
Ingredients
For the ice cream:
- 2 cups heavy cream
- 14 oz condensed milk
- 1 cup peanut butter
For the raspberry jelly sauce:
- ½ cup raspberry jelly
- 2 tbsp water
Instructions
- In a large mixing bowl, beat the whipping cream and condensed milk until soft peaks form.
- Add the peanut butter and beat to combine.
- Transfer to an airtight container and freeze for 3-4 hours or until solid.
- To make the raspberry jelly sauce, add the jelly and water to a small saucepan.
- Heat over low heat and stir until jam melts into smooth sauce.
- Drizzle over served ice cream.
Nutrition
Calories: 593kcalCarbohydrates: 46gProtein: 13gFat: 42gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 84mgSodium: 222mgPotassium: 433mgFiber: 2gSugar: 39gVitamin A: 1007IUVitamin C: 3mgCalcium: 199mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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