This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Playing 4 Peanut Butter & Jelly Recipes That Aren't Sandwiches

See how this video was made in the Facebook Live video!

Ingredients
  • 1 pint (2 cups) heavy whipping cream
  • 1 13.4-ounce can dulche de leche
  • 1/2 cup peanut butter, smooth
  • 1/2 cup jam (I prefer strawberry or grape)
  • Crushed salted peanuts, for garnish
Yield
Serves: 6 servings
Preparation

In a stand mixer, whip the heavy cream until it forms soft peaks, about 4 minutes. Turn off the mixer, add the dulche de leche and peanut butter, and mix until fully combined. Pour mixture into a loaf pan or plastic storage container. Dollop with jam and swirl it into the ice cream with a butter knife.

Place in the freezer for at least 3 hours or overnight until completely frozen.


Let sit at room temperature for 5 minutes before scooping into bowls. Top with crushed, salted peanuts and serve.