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  • PB&J Ice Cream Cups (Peanut Butter and Jelly Ice Cream)

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    PB&J Ice Cream Cups (Peanut Butter and Jelly Ice Cream)
    Prep: 5 hours Servings: 12
    by Robyn Savoie
    380 recipes
    >
    The Wisconsin State Fair is upon us once again. Over the next few days, I will be posting some great recipes connected to the "Golden Spork" Awards. The Sporkies is a Wisconsin State Fair food competition that started in 2013. This is my spin on La Coppa Gelato's Dolce Panino (Peanut Butter Jelly Sandwich). Think about it... crunchy vanilla wafer cookie crust, layered with your favorite jam, peanut butter and vanilla bean ice cream. Topped off with more jam, peanut butter frosting and chopped roasted peanuts.

    Ingredients

    • Crust:
    • 1 Pkg. Vanilla Wafer Cookies, Crushed Into a Fine Crumb
    • 1/4 - 1/2 Cup Butter, Melted and Cooled
    • Ice Cream:
    • 2 Cup Vanilla Bean Ice Cream, Softened
    • 1/4 Cup Grape, Strawberry, or Raspberry Jam
    • 1/4 Cup Smooth/Chunky Peanut Butter
    • Topping:
    • 1/4 Cup Grape, Strawberry, or Raspberry Jam
    • 1/2 Pkg. Vanilla Wafer Cookies, Crushed Into a Fine Crumb
    • Peanut Butter Frosting --> Recipe Attached
    • 1/4 Cup Roasted & Salted Peanuts, Chopped

    Directions

    Prepare Crust:
    1.
    In medium bowl, combine cookie crumbs and enough melted butter to moisten lightly.
    2.
    Line a 12 muffin tin with parchment paper cups; parchment works best. Line bottom of paper cups with crumb mixture and press firmly.
    3.
    Place muffin tin in freezer to set crust; 15 - 20 minutes
    Prepare Ice Cream:
    1.
    In a large bowl combine the ice cream, jam and peanut butter.
    2.
    Gently stir to combine, leaving streaks of jelly and peanut butter throughout the ice cream.
    3.
    Remove muffin tin from freezer. Spoon ice cream mixture into prepared cups. Smooth ice cream to fill cups.
    4.
    Set in freezer for 15 minutes to firm ice cream just a bit.
    Garnish:
    1.
    Remove tin from freezer and spread 2 tablespoons additional jam over ice cream layer.
    2.
    Sprinkle cookie crumbs over jam and press gently to set crumb.
    3.
    Pipe peanut butter-cream frosting over cookie crumbs and sprinkle with chopped nuts.
    4.
    Return to freezer to set up for 2 - 4 hours.
    To Serve:
    1.
    Remove tin from freezer, gently remove cups and place on serving platter. Let rest at room temperature for 10 - 15 minutes to soften slightly.

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