Whenever I open a jar or a can of something, I’ll try my best to finish it as soon as possible.
The night I decided to make those chocolate chip peanut butter cookies, I made some peanut butter and jelly ice cream right after. So very yummy, I mean c’mon it’s peanut butter and jelly, how can it not be yummy?
PB & J Ice Cream
2 C heavy whipping cream
1 (14oz) can condensed milk
1 C peanut butter
1 jar jelly, any flavor you like; I used strawberry
1. Put a large mixing bowl in the freezer for about 15 minutes; it helps the cream whip easier and faster.
2. When the large mixing bowl is nice and cold, take it out of the freezer and add in heavy cream, vanilla extract. Beat on medium speed until stiff peaks form, about 1-2 minutes
4. Mix together condensed milk and peanut butter, and then mix in 1/3 of the whipped cream; it will thin out the peanut butter mixture and makes it easier to incorporate with the rest of the whipped cream. At this point don’t worry about deflating the whipped cream. When mixture is well combined, fold in half of the remaining whipped cream; mix well, and then fold in the rest.
mmmmmmm, try to get some batter on your fingers
5. Put some ice cream into bottom of containers, and put dollops of jelly,
dollops of ice cream again; repeat until you fill the containers all the way up. Freeze for at least 6 hours or overnight.