Peanut Butter and Strawberry Jam Ice Cream Recipe
Daily Value: 31%
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||40µg||10%|
|Fatty acids, total monounsaturated||17g||0%|
|Fatty acids, total polyunsaturated||7g||0%|
Exclusive from The Daily Meal
- 3/4 cup homemade strawberry jam*
- 1 1/2 cups heavy cream
- 1 cup peanut butter
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 3/4 cup milk
In a bowl, combine the strawberry jam and ½ cup of the heavy cream. Mix until well blended. In a blender, whip the peanut butter, vanilla extract, sugar, milk, and remaining heavy cream until fluffy, then fold into the jam-cream mixture.
Chill the mixture for at least 1 hour. Pour into an ice cream maker and churn. Mix for about 25-30 minutes or according to the manufacturer's directions.** Transfer the ice cream to a tightly sealed container and freeze until ready to serve. (Store-bought ice cream containers will work well for this.)
Special Designations: Kid-friendly
Notes and Substitutions:
**Note: If you don't have an ice cream maker, pour the ice cream mixture into a wide, airtight container and put in the refrigerator for at least 1 hour. Then, place in the freezer for 30 minutes. Beat the ice cream mixture with an electric mixer until smooth. Put it back in the freezer for 40 minutes, then beat with an electric mixer. Repeat the "40 minute freeze-then-beat cycle" 3 times. You can choose to either beat the ice cream mixture every 40 minutes until frozen or let the ice cream mixture freeze on its own. Either method works fine but the more you beat it, the softer it will be.
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