I received coupons from Welch’s for this post. By posting this recipe I am entering a recipe contest sponsored by Welch’s and am eligible to win prizes associated with the contest. I was not compensated for my time.
Peanut Butter and Jelly Sundaes.
Grape ice cream topped with warm creamy peanut butter and crushed salted peanuts. A frozen treat for kids and adults alike. Because who doesn’t love PB&Js?
Recently I pulled our ice cream maker out of the basement. It’s been left unused for over 3 years, but luckily (or perhaps, unluckily…) still works like a charm! Since the sun has been shining on the Cape, temps have been rising and my baby belly is happily growing, all frozen treats are oh so appealing. Sorbet, fro yo, gelato, popsicles, ice cream – any and all of it.
When Welch’s challenged Registered Dietitian bloggers to create a family friendly recipe using one of their products, I knew I’d be making some sort of frozen treat. And because grape pairs so well with peanut butter and PB&Js remind me of everything that is great about summer, PB&J Sundaes came to be.
Whenever my family went on summer vacations to the Cape or Nantucket, my mom used to (actually, still does) pack us 3 pound PB&Js on local bakery whole grain bread. These were BIG sandwiches. We’d enjoy every last bite on the beach, listening to the waves, and then would fall asleep in the sun from the PB&J (calorie) overload. All well worth it.
This grape ice cream is made simply with four ingredients: 100% grape juice, whole milk, pasteurized eggs and vanilla. Top the ice cream with warm creamy peanut butter and crushed salted peanuts. This treat is lower in fat than true ice cream since whole milk was used. If you prefer a more decadent dessert, use heavy cream vs whole milk for a true ice cream.
My Recipe for the Welch’s Recipe Contest:
Time: 45-60 minutes (including 30 minutes chill time)
Grape Ice Cream:
• 1 cup Welch’s 100% grape juice
• 2 cups whole milk
• 1.5 tsp vanilla extract
• 2 pasteurized eggs (or 4 oz egg substitute)
Peanut Butter Topping:
• ½ cup smooth peanut butter
• ½ cup salted peanuts, crushed
Directions: Whisk ice cream ingredients together until well combined. Chill for at least 30 minutes. Add mixture to the ice cream maker and follow manufacturer directions (our ice cream took about 20 minutes to freeze). Scoop prepared ice cream into bowls. Heat peanut butter in a microwave safe dish in 15 second intervals until melted. Spoon overtop bowls of ice cream. Top with crushed peanuts.
You can also freeze the ice cream in a freezer safe container for a later date. Just let soften for 10-15 minutes prior to scooping.