PB and J

This flavor is so good. I’m slightly mad at myself for waiting so long to make it. I eat a lot of PB&J overnight oats for breakfast, so I have been wanting to do the same version in ice cream. I typically use PB2 because it is less calories and mixes better, but if you melted the peanut butter before, you could easily do this with real peanut butter. I recommend pairing it with chocolate cake.


2 cups heavy cream
1 cup whole milk
0.3 cup sugar

The Rest
3 tbsp PB2
0.3 cup jelly


In a sauce pan create the base by combining the heavy cream, milk, PB2, and sugar. Whisk until the sugar has dissolved.

Add the base to your ice cream maker and churn to the manufactures instructions.

Once the ice cream has fully formed, slowly fold in the jelly

Refrigerate for a few hours.

Serve and enjoy!


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