PB&J number 1

Having just returned from summer camp, my daughter had a vision of peanut butter and jelly sandwich ice cream. She doesn’t actually really like jelly, so she chose Stonewall Kitchens caramel apple butter as the jam flavor for this. It’s not an apple butter I like much on its own (too heavy and sweet) and I was pretty skeptical of the whole idea of PB&J ice cream.

I was wrong. This stuff is amazing (although I know it doesn’t look like much).

I used the Food Network Philly base again, but this time I just did sweet cream and didn’t add vanilla. I chilled the ice cream maker and base for 15 minutes before making the ice cream.

Ingredients:

3/4 cup granulated sugar

2 cups heavy cream

1 cup whole milk

Nilla wafers, about 2 handfuls

Caramel apple butter

Smooth peanut butter

First, I crumbled and froze the Nilla wafers. I tried to keep big chunks and minimize crumbs when I was smashing the cookies with my mallet.

I mixed together the sugar, milk, and cream and added the mix to the ice-cream maker after 15 minutes of pre-chilling. Toward the end of the cycle, I spooned in around 3 tablespoons of apple butter (I just eyeballed this and used a regular soup spoon). Then I spooned in around 3 tablespoons of peanut butter (same estimation, using knife-fulls). After the peanut butter and jam were mixed in, I mixed in my cookie crumbs.

I wasn’t really expecting to like this, but it is A+ ice cream. Unexpected and delicious flavors like this that you can’t get at the store are exactly why I have an ice cream maker. Couldn’t be happier.