Peanut Butter and Jelly Ice Cream

by V & V Supremo Foods, Inc.

4.40

5 Hours

Servings

ingredients

Try a creamy twist on a childhood classic with our recipe for peanut butter and jelly ice cream. V&V Supremo® Sour Cream creates a tangy ice cream base that perfectly complements these familiar flavors.

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Ingredients

2-15 oz.

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

2-15 oz. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
1 cup

sugar

1 cup sugar
½ cup plus 2 Tbsp.

smooth peanut butter

½ cup plus 2 Tbsp. smooth peanut butter
2 tsp.

vanilla extract

2 tsp. vanilla extract
½ cup

grape jam

½ cup grape jam
2 Tbsp.

water

2 Tbsp. water

Garnish

Concord seedless grapes, diced
salted roasted peanuts, skinless, chopped

5 Steps to complete

1

Place Supremo® Brand Mexican Sour Cream, sugar, peanut butter, and vanilla in a medium saucepan over medium heat. Whisk until sugar dissolves, about 7 minutes. Remove from heat. Place in bowl and cool in ice bath, whisking occasionally, about 15 minutes. Cover the bowl with plastic wrap, and chill in the refrigerator for at least 2 hours before putting mixture in ice cream maker.
2

Transfer the mixture into the frozen ice cream maker bowl, and follow the manufacturer’s instructions.
3

In a small bowl, whisk jam and water until no lumps remain.
4

Pour about ½ cup of finished ice cream into an airtight container. Add 1½ tbsp. of grape jam and swirl with a fork. Repeat the process until all ingredients are used. Since the air is one of the contributors for the ice cream to crystallize. For extra security, place a layer of plastic wrap touching the ice cream making sure that there are no air gaps and cover with the lid. Freeze for five hours or overnight before serving.
5

To serve, place two scoops of ice cream in a dessert bowl, top with grapes and toasted peanuts. Enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

5 Hours
Ingredients :

8

INGREDIENTS:

2-15 oz. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
1 cup sugar
½ cup plus 2 Tbsp. smooth peanut butter
2 tsp. vanilla extract
½ cup grape jam
2 Tbsp. water

Garnish

Concord seedless grapes, diced
salted roasted peanuts, skinless, chopped

DIRECTIONS:

1. Place Supremo® Brand Mexican Sour Cream, sugar, peanut butter, and vanilla in a medium saucepan over medium heat. Whisk until sugar dissolves, about 7 minutes. Remove from heat. Place in bowl and cool in ice bath, whisking occasionally, about 15 minutes. Cover the bowl with plastic wrap, and chill in the refrigerator for at least 2 hours before putting mixture in ice cream maker.
2. Transfer the mixture into the frozen ice cream maker bowl, and follow the manufacturer’s instructions.
3. In a small bowl, whisk jam and water until no lumps remain.
4. Pour about ½ cup of finished ice cream into an airtight container. Add 1½ tbsp. of grape jam and swirl with a fork. Repeat the process until all ingredients are used. Since the air is one of the contributors for the ice cream to crystallize. For extra security, place a layer of plastic wrap touching the ice cream making sure that there are no air gaps and cover with the lid. Freeze for five hours or overnight before serving.
5. To serve, place two scoops of ice cream in a dessert bowl, top with grapes and toasted peanuts. Enjoy!

Peanut Butter and Jelly Ice Cream

Notes: