Oh, peanut butter and jelly. Such a perfect pair. Few others can compare. But really, rhyme time aside, the only duo that I really think rivals PB&J would be chocolate and peanut butter (so obvious). Especially dark chocolate and peanut butter (swoon!). Also, white chocolate and peanut butter (especially from Rocky Mountain Chocolate Factory…yummy!).
Anyways, we all know PB&J is like the Romeo and Juliet of food pairs – everyone knows this dynamic duo and many have fond memories of consuming them during many a childhood lunch (or college lunch, in my case. PB&J on a cinnamon raisin bagel thin for the win!). Well, this ice cream is the perfect amalgamation (that’s fun to say!) of peanut butter and jelly, in addition to a few other glorious ingredients.
You see, peanut butter and jelly ice cream would have been grand on its own, but peanut butter and jelly ice cream with crushed waffle cones and a heavy sprinkling of white chocolate chips just sounded too good to pass up. So I didn’t, and this beautiful baby was born.
Waffle cone pieces add a nice crunch and white chocolate chips add little pops of dreamy sweetness. And the swirls of fruit preserves? They are the most heavenly part, in my opinion. I went with strawberry because it’s my fav, but you could totally personalize it to include your most loved PB&J combo.
Any day that includes this ice cream is a good day, indeed!
- 2½ cups heavy cream
- 1½ cups whole milk
- ½ cup granulated sugar
- 1½ cups creamy peanut butter
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract
- ⅔ cup crushed waffle cones
- ⅔ cup white chocolate chips
- 1 cup fruit preserves (I used strawberry)
- In a medium saucepan over medium heat, combine the heavy cream, milk, sugar, and peanut butter. Stir mixture constantly until the sugar dissolves and the peanut butter melts, making sure not to let the peanut butter stick to the bottom of the pan. Continue to heat until the mixture becomes warm and begins to bubble around the edges. Remove saucepan from heat.
- Set up an ice bath with an empty medium-sized heatproof bowl set over a larger bowl containing water and ice. Pour the hot ice cream base into the smaller heatproof bowl. Allow to cool for 30 minutes, adding more ice to the ice bath as necessary.
- After ice cream base has cooled slightly, stir in the salt and the vanilla extract and then transfer to a large, gallon-sized Ziploc bag (I always use a ladle for this part). Seal the bag. Transfer the bag to the fridge to chill for 2-3 hours (it needs to get nice and chilled before churning). The ice cream base can be made a day in advance.
- Once your ice cream base is chilled and your churner is set up and ready to go, snip the tip of one of the corners of the Ziploc bag and pour base into churner. Churn ice cream according to manufacturer’s directions.
- Transfer churned ice cream to a large mixing bowl. Fold in white chocolate chips and waffle cone pieces. Swirl in preserves using a butter knife. Transfer to freezer containers and cover with parchment paper to prevent ice crystals from forming. Freeze for at least 4 hours.
- Scoop, serve, and enjoy!