Grant’s No-Churn PB ’n J Ice Cream

by Rachael Ray Show Staff 11:50 AM, August 18, 2016

Rachael Ray Show

Aired August 18, 2016

Serves 6 servings

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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


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.

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