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    You are in: Home / Recipes / Peanut Butter and Jelly Ice Cream Recipe
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    Peanut Butter and Jelly Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Bev's Note:

    You are welcome to select your choice of chunky or smooth peanut butter. Or, your choice of grape, strawberry, or whatever flavor jelly you love! Make it your own! Don't forget to add the gelatin, however! The gelatin is used to offset the peanut butter to keep the ice cream from turning crumbly when hardening. Cooking time reflects cooling time.

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    Ingredients:

    Yield:

    quart

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan combine 1/2 cup sugar with gelatin.
    2. 2
      Stir in 1 cup of the whipping cream; stirring over medium heat until the sugar and gelatin dissolve.
    3. 3
      In a small bowl, beat egg; stir in a little hot cream, then add egg mixture to cream and gelatin and stir.
    4. 4
      Stir mixture over low heat 2 minutes, remove from heat.
    5. 5
      Add peanut butter and stir until melted.
    6. 6
      Cool in refrigerator at least 1 hour, or until chilled.
    7. 7
      Add remaining 2 cups whipping cream and vanilla.
    8. 8
      Freeze in ice cream machine according to manufacturer's directions.
    9. 9
      When ice cream begins to stiffen, swirl in jelly.

    Ratings & Reviews:

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    Nutritional Facts for Peanut Butter and Jelly Ice Cream

    Serving Size: 1 (1277 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4516.5
     
    Calories from Fat 3008
    66%
    Total Fat 334.3 g
    514%
    Saturated Fat 179.3 g
    896%
    Cholesterol 1189.6 mg
    396%
    Sodium 1203.7 mg
    50%
    Total Carbohydrate 263.5 g
    87%
    Dietary Fiber 9.4 g
    37%
    Sugars 199.5 g
    798%
    Protein 149.4 g
    298%

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