Tuesday, 25 June 2013

Peanut Butter and Jelly Ice Cream

I have and obsession with peanut butter. I know it's not very healthy (peanuts contain toxic substances), but I just can't stop myself. It's sooooooo good! And peanut butter and jelly is a match made in Heaven. So peanut butter and jelly ice cream was obviously something that I came up with right away when thinking about what ice cream flavours I should try, and just had to make it. I'm glad I did, because it was utterly amazing! Besides, my peanut butter's organic, so it's not that bad. ;) This is for all the peanut butter addicts out there: eat it in moderation, but when you do eat it, be sure to savor every last sweet, creamy, toasty, fruity, peanut buttery bite!

Peanut Butter Ice Cream with Berry Jelly Swirl


2 cups mixed berries, fresh or frozen
1 Tbsp honey
2 tsp arrowroot powder

1. Put the berries, honey and a splash of water in a saucepan and simmer until the berries start to break apart and the liquid reduces. Keep cooking until the mixture starts to thicken. This may take a while.
2. Puree either with a stick mixer or in a blender. You can strain this if you want, to remove the seeds, or just leave them in. Put this mixture back in the pot over low heat.
3. Mix the arrowroot powder with warm water in a small bowl (similar to a cornstarch slurry). Pour this into the berries slowly, stirring constantly. If you notice the mixture becoming thick, you can stop pouring in the arrowroot. If the mixture is still too thin, make more slurry and add it. Remember that it will thicken as it cools.
 4. Allow mixture to cool.

Ice Cream

3 cups organic full fat coconut milk, chilled
3/4 cup raw honey
3/4 cup smooth organic peanut butter (no sugar added)
1 Tbsp pure vanilla extract
1/4 tsp salt (or more, I usually use twice this much because I like salty peanut butter)

1. Blend all ingredients in a blender until smooth and well blended.
2. Pour the mixture into an ice cream maker and process according to the manufacturers directions.

Peanut Butter Chunks

3 tablespoons coconut oil
6 tablespoons creamy peanut butter (I use lightly salted)
4 tablespoons Honey (don’t sub sugar here, you want soft chunks)
1/2 teaspoon Vanilla Extract
pinch of salt

1.In a small saucepan over a low heat, stir and combine all ingredients.
2. Cook until melted. Keep it slightly warm, because it's harder to add to the ice cream when cold and thick.

Peanut Butter and Jelly Ice Cream

peanut butter ice cream, straight from the ice cream maker
peanut butter chunks, warm

1. Put about one third of the ice cream in a container.
2. Add half of the jelly, or less if you want a higher peanut butter-to-jelly ratio.
3. Pour another third of the ice cream over the jelly.
4. Add the rest of the jelly.
5. Pour the rest of the ice cream over the jelly.
6. Pour the peanut butter chunk mixture over the ice cream. Try to spread it in as thin a layer as possible.
7. Close the lid and freeze the ice cream for about 30 minutes, or until the peanut butter chunk mixture has hardened.
8. Break up the peanut butter chunk mixture into chunks with a knife (I actually find this easier to do with my hands, but it's really messy that way. You can make smaller chunks, though).

9. Swirl everything together with a knife, making sure to reach the bottom to spread some jelly there too. Just be careful not to swirl too much, or the colour will be muddled and it won't freeze as nicely.
I over-swirled this a bit, but it was still delicious!

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