Peanut Butter and Jelly Ice Cream Sandwiches
Try this Peanut Butter and Jelly Ice Cream Sandwiches recipe
Try this Peanut Butter and Jelly Ice Cream Sandwiches recipe
- 1 egg
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1/2 cup peanut butter
- 1/2 cup brown sugar packed
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. vanilla extract
- 1/2 tsp. baking powder
- 3/4 cups granulated sugar
- 1 1/2 cups whole milk
- 1/2 tsp. cornstarch
- sea salt for sprinkling
- for the ice cream
- for the cookies
- 8 ounces cream cheese softened at room temperature
- 1 tablespoon vodka or bourbon optional
- 1 1/2 cups strawberry halves stems removed
- 1/8 tsp. freshly ground black pepper
- 1/2 cup (8 tablespoons) butter softened at room temperature
- 1 1/3 cups all-purpose flour (i used king arthur flour)
- Carbohydrate 26.9695557938795 g
- Cholesterol 77.4864136817751 mg
- Fat 27.4399677084933 g
- Fiber 0.206177083627996 g
- Protein 3.27555091866601 g
- Saturated Fat 15.8746527093737 g
- Serving Size 1 1 Serving (108g)
- Sodium 203.443792012751 mg
- Sugar 26.7633787102515 g
- Trans Fat 2.54788358187081 g
- Calories 361 calories
Step-by-step
- Make the ice cream base. Before you start, make sure the canister of your ice cream maker is frozen. To freeze completely, the canister should be in the freezer for at least 6 hours.
- In your food processor with the blade attachment, process the cream cheese until smooth, about 30 seconds. Scrape down the sides of the bowl.
- In a medium saucepan over medium heat, combine the milk, heavy cream and sugar. Cook, stirring occasionally, for about 5 minutes, or until the sugar is dissolved and small bubbles have formed around the edge of the pan.
- Remove from the heat. Carefully add about 1/2 cup of the hot milk mixture to the cream cheese and process until smooth, about 30 seconds.
- Add the remaining milk mixture and process for another 30 seconds.
- Transfer the ice cream base to a clean bowl and stir in the vanilla extract.
- Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
- While the ice cream base is chilling, make the strawberry-honey-balsamic-black pepper sauce and the cookies.
- Make the strawberry-honey-balsamic-black pepper sauce. In a small saucepan over medium heat, combine the strawberries, honey, balsamic vinegar and black pepper.
- Bring the mixture to a simmer and cook, stirring occasionally, until the strawberries are slightly softened and have released their juices, about 3-5 minutes.
- Remove from the heat and set aside to cool slightly. Then transfer the mixture to your blender and blend on high until smooth.
- Transfer the sauce to a clean container (mason jars work great) and refrigerate until chilled. This recipe makes about 1 cup of sauce, which is more than you’ll need for the ice cream. The sauce can be stored in an airtight container the refrigerator for 5-7 days and it’s great on pancakes, yogurt, cheesecake and about anything else you can imagine!
- Make the cookies. In the bowl of your stand mixer with the paddle attachment, beat together the butter and sugars on medium speed until light and fluffy.
- Then beat in the peanut butter.
- Add the vanilla extract and egg, beating until just combined and scraping down the sides of the bowl as necessary.
- With your mixer on low speed, slowly add in the flour, baking powder, baking soda, salt and cornstarch.
- Mix just until no more white streaks remain.
- Transfer the cookie dough to your refrigerator and chill for 30-60 minutes.
- Meanwhile, pre-heat your oven to 350 degrees and line a couple baking sheets with parchment paper.
- After the dough has chilled, form round balls (about 1 1/2 tablespoons in size) and place them on your prepared baking sheets, spacing them about 2-inches apart.
- Use a fork to press down on the top of the dough balls, creating a criss-cross pattern.
- Bake in your pre-heated oven for 9 minutes.
- Then rotate the pans and bake for 2-3 minutes more.
- The cookies should be slightly golden brown around the edges with puffed centers.
- Remove from the oven and sprinkle the tops with a pinch of sea salt, if desired.
- Let the cookies cool on their baking sheets for about 5 minutes.
- Then transfer them to a wire rack to continue cooling.
- Once the cookies are cooled, they can be stored in an airtight container for 5-7 days. This recipe makes about 2 dozen cookies.
- Churn the ice cream. Pour the chilled ice cream base into the canister of your ice cream maker and churn until the mixture is nearly frozen and the consistency of soft serve, about 20 minutes.
- Add the alcohol, if using, and churn for an additional minute.
- Transfer about half of the ice cream to a freezer safe container.
- Drizzle on about 3 tablespoons of the strawberry-honey-balsamic-black pepper sauce.
- Drag a knife through the mixture to swirl the layers together slightly.
- Top with the remaining ice cream and another 3 tablespoons of the sauce.
- Swirl slightly with a knife.
- Cover the top with plastic wrap, pushing the plastic all the way down to the surface of the ice cream, and freeze until firm, about 3 hours.
- The ice cream can be stored in your freezer for several days. This recipe makes about 1 quart of ice cream.
- Assemble the ice cream sandwiches. Arrange half of the cookies so the flat side is facing up.
- Place a scoop of ice cream on each cookie.
- Top with a second cookie, pressing down slightly to adhere.
- You can serve the ice cream sandwiches immediately.
- Or wrap them individually in aluminum foil and store them in your freezer for several days.
My Unexpected Culinary Adventure: Peanut Butter and Jelly Ice Cream Sandwiches
I never considered myself much of a baker. My kitchen skills leaned more towards the "throw it together and hope for the best" category. My days were filled with the whirlwind of a busy life – work meetings, school runs, grocery shopping. Baking, with its precise measurements and meticulous timing, felt like a luxury I simply didn't have. That is, until last weekend. A spontaneous trip to the farmer’s market, overflowing with vibrant strawberries, and a sudden craving for something sweet, completely altered my culinary trajectory.
The sight of those glistening strawberries sparked an idea, a wild, somewhat ambitious idea: peanut butter and jelly ice cream sandwiches. I know, I know, it sounds unusual, a playful twist on a classic. But the thought of creamy ice cream, infused with the tartness of strawberries and the comforting familiarity of peanut butter, was simply too tempting to resist. I dove into the recipe headfirst, anticipating a potential disaster, but hoping for the sweet taste of victory.
The process itself was surprisingly therapeutic. There was something satisfying about meticulously measuring ingredients, watching the cookie dough transform from a shapeless mass into perfectly formed rounds, and feeling the smooth, creamy ice cream churn in the maker. The kitchen, usually a chaotic space filled with the remnants of quick meals, became a haven, a quiet space where I could escape the daily grind. The scent of baking cookies, mingling with the sweet aroma of strawberries, created a comforting atmosphere that I was reluctant to leave behind.
The resulting ice cream sandwiches were more than just a successful experiment; they were a testament to the unexpected joy that can be found in embracing new challenges. The crunchy, salty cookies, the cool, tangy ice cream, and the subtle sweetness of the homemade strawberry sauce created a flavor profile that was both familiar and completely new. Each bite was a delightful surprise, a miniature celebration of a culinary adventure I never expected to embark on. The experience reminded me of the importance of taking a break, of stepping away from the everyday pressures and finding joy in the simplest of things. It was a lesson I'll carry with me, perhaps adding another layer to my already full life, yet a very delicious and fulfilling one at that.
This recipe isn't just about creating a delicious treat; it's about the journey of creating it. It's about discovering a hidden passion, finding solace in a familiar task, and proving to yourself that you are capable of more than you ever imagined. So, I urge you, take a deep breath, grab your apron, and let this recipe transport you to a space of culinary creativity. The taste of success, and those perfectly crafted peanut butter and jelly ice cream sandwiches, will be worth every moment spent in your kitchen.
Beyond the Recipe: A Culinary Reflection
This experience reminded me that cooking and baking aren't merely tasks to be completed; they are opportunities for self-discovery, for creativity, and for connecting with oneself and others. The precise measurements of baking allow a meditative space, calming nerves and helping to focus on the present moment. The creative aspects of cooking allows for experimentation, adjusting flavors and techniques to create something unique and personal. Moreover, sharing the final product with loved ones, offering a small piece of happiness that emerged from your own efforts, brings with it a quiet sense of satisfaction.
In our busy lives, often filled with deadlines and to-do lists, we sometimes forget the importance of taking a break, of finding moments of peace and tranquility. Cooking, particularly baking, can serve as a powerful tool to achieve this. The process itself, the rhythmic stirring, the careful folding of ingredients, creates a calming, almost meditative state that allows for reflection and stress relief. The final product, a symbol of patience, creativity, and love, offers a tangible reward, a reminder of the pleasure and satisfaction found in the simple act of creating something beautiful with your own hands.
Beyond the simple act of creating a delicious dessert, this recipe has taught me the value of embracing the unexpected. It's about stepping outside of my comfort zone, trying new things, and discovering hidden talents and passions. This journey of creating peanut butter and jelly ice cream sandwiches has not only resulted in a delightful treat but has also given me a new perspective on myself, my capabilities, and the unexpected joys that can be found in the ordinary moments of life. And for that, I am truly grateful.
