Ice Cream Grilled Cheese PB&J

Editor
This dessert sandwich is perfect for people of all ages

If you can’t decide between grilled cheese, peanut butter and jelly, and dessert — why not have all three?

This recipe is courtesy of Tillamook and Heidi Gibson & Nate Pollak of The American Grilled Cheese Kitchen in San Francisco.

Ready in
30 m
8
Servings
927
Calories Per Serving
Deliver Ingredients

Ingredients

For the Cheddar Ice Cream:

  • 1 Cup sugar
  • 1/4 Teaspoon salt
  • 7 large egg yolks
  • 1 1/2 Cup half and half
  • 6 Ounces shredded sharp Cheddar cheese, preferably Tillamook
  • 1 Cup heavy cream
  • 1 Tablespoon vanilla extract

For the sandwiches:

  • 4 Teaspoons salted butter, preferably Tillamook
  • 16 slices pain de mie sandwich bread (or use brioche, challah, or other rich white breads)
  • 8 Tablespoons high quality cherry jam (you can use strawberry or any other flavor you prefer)
  • 8 Tablespoons creamy peanut butter
  • 8 1/2-inch slices of Cheddar ice cream (see recipe)

Directions

For the Cheddar Ice Cream:

In a medium mixing bowl, beat the sugar and salt into the egg yolks with a hand mixer until thickened and pale yellow. Set aside.

In a heavy medium pan over medium heat, bring the half and half to a simmer. Slowly beat the hot half and half into the egg mixture.

Pour the entire contents back into the pan and place over very low heat (or over a double boiler). Stir constantly until custard thickens slightly; do not let the mixture boil.

Remove from heat, transfer back into bowl and then stir cheese into the custard until it melts. When cheese is melted, stir in cream and vanilla.

Cover and chill until cold.

Freeze in your ice cream maker according to manufacturer’s instructions, then transfer ice cream into a greased 9-by-5 bread loaf pan, cover tightly, and place in freezer overnight (or at least 2 hours).

For the sandwiches:

Butter one side of each piece of bread, then place buttered sides down.

Spread jam on inside of one piece of bread, and peanut butter on the other.

When ready to cook, remove ice cream from freezer, turn out from loaf pan onto a cutting board, and slice 1/2-inch thick slices of ice cream. You can reserve these in the freezer until the last possible minute.

Add a slice of ice cream to each sandwich, close the sandwich. Over medium-high heat in a pre-heated pan, grill the sandwich just until toasted.

Get the sandwiches off the grill as quickly as possible before the ice cream melts.

Slice in half and serve immediately.

Nutritional Facts

Total Fat
50g
78%
Sugar
64g
N/A
Saturated Fat
26g
100%
Cholesterol
290mg
97%
Protein
23g
46%
Carbs
98g
33%
Vitamin A
413µg
46%
Vitamin B12
1µg
18%
Vitamin B6
0.3mg
13.8%
Vitamin C
3mg
5%
Vitamin D
1µg
N/A
Vitamin E
3mg
15%
Vitamin K
6µg
7%
Calcium
448mg
45%
Fiber
4g
16%
Folate (food)
89µg
N/A
Folate equivalent (total)
108µg
27%
Folic acid
12µg
N/A
Iron
3mg
17%
Magnesium
81mg
20%
Monounsaturated
16g
N/A
Niacin (B3)
6mg
28%
Phosphorus
470mg
67%
Polyunsaturated
5g
N/A
Potassium
524mg
15%
Riboflavin (B2)
0.7mg
41.8%
Sodium
646mg
27%
Sugars, added
56g
N/A
Thiamin (B1)
0.4mg
24.2%
Trans
0.4g
N/A
Zinc
3mg
21%