Did you know July is National Ice Cream Month?

Wait, is that national or international? For a food blogger I am comically ignorant about these things. Typically I don’t tend to bandwagon on food holidays, but when it’s for something I really like, I simply can’t let it slide.

Ice cream– probably the only sweet dessert I can inhale without a second thought. I might have mentioned before that I don’t actually like to eat sweets; that I like to make them by a gazillion times more than I like to consume them. There is however always an exception to the rule. I can live without cakes or cookies, but please don’t make me live without ice cream. (And deep dark chocolate.) I wanted to contribute to this ice cream holiday (which in my opinion should be made legit, with free ice cream for everyone!), and luckily I had an ice cream recipe in my archives waiting to be shared.

Remember when I got into that peanut butter and jelly kick the last time? The result of that craving was a fantabulous little snack bar that hit the spot perfectly. I had thought I would be over that phase by now, but apparently I wasn’t going to be happy until I recreated that flavour combination in another dessert form.

I actually made this last month, and the reason why I was a bit hesitant to share this was because I found it a little too sweet to my liking. Don’t get me wrong, it tastes exactly as it says on the page– the perfect replica of PB&J in ice cream form. But only to a certain extent.

Sadly, it was fairly impossible to stuff myself with this ice cream because my throat would start congesting from the sweetness after just one scoop. The ice cream is literally like a cold, super creamy sweet peanut butter with some jam thrown in. Enjoyable on a piece of bread, I’d bet. And the bread could tame the sweetness somehow. Still, I would recommend cutting down the amount of sugar in the recipe by at least a quarter, especially if a very tart jam will be used. (You could actually omit the jam if Peanut Butter Ice Cream is all you’re in the mood for!) Otherwise this would have been quite the dreamy ice cream for all my fellow PB&J lovers, especially since it’s so easy to make and no custard cooking is required.

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Peanut Butter and Jelly Ice Cream

Perfect for PB&J Ice Cream sandwiches, and just as perfect to eat from a spoon.

Ingredients

• 3/4 cup 180 grams smooth peanut butter
• 3/4 cup 180 grams sugar *
• 2 2/3 cups 660 millilitres half-and-half cream
• Pinch of salt
• 1/8 teaspoon vanilla extract
• 3/4 cup 240 grams of your favourite jelly **

Instructions

• Before beginning the recipe, remember to chill your ice cream maker's bowl as per manufacturer's instructions.
• 1. Puree the peanut butter, sugar, half cream, salt, and vanilla in a blender or food processor until smooth.
• 
• 2. Chill the mixture thoroughly in the refrigerator (about 4 hours to overnight), then freeze in your ice cream maker according to the manufacturer's instructions.
• 
• 3. As the ice cream is removed from the machine, layer in the jam or jelly. Freeze ice cream for at least 3 hours before serving.
• 

Notes

* I would recommend going down to maybe 100 to 120 grams of sugar since the ice cream to me came out too sweet after I followed this sugar measurement.
** You can omit the jam if Peanut Butter Ice Cream is all you are in the mood for.

Adapted from The Perfect Scoop by David Lebovitz

Avocado Ice Cream / Classic Chocolate Ice Cream / Super Lemon Ice Cream
Ginger-Gingersnap Ice Cream / Peppermint-Candy Cane Ice Cream / Irish Cream Vanilla Ice Cream
Cookies and Cream Ice Cream / Nutella Banana Ice Cream / Keso Ice Cream

 
If you’re not such a big PB&J fan, then you could perhaps try one (or all) of the above! 🙂