Peanut Butter And Jelly Ice Cream Sandwich
4
- Prep Time20 min
- Total Time8 h 50 min
- Makes8
(Produced by: Aimee Nishitoba; Photography: Erik Putz; Food styling: Ashley Denton; Prop Styling: Madeleine Johari)
Transform this classic snack into a creamy frozen delight.
Ingredients
170 g strawberries, finely chopped
1 cup 35% cream
1/2 300-mL can sweetened condensed milk
Peanut Butter Layer
1 cup 35% cream
1/2 300-mL can sweetened condensed milk
3 tbsp smooth natural peanut butter
1 304-g pkg Pound cake, such as Sara Lee, cut into 16 1/2-in.-thick slices
Instructions
Line a 9×9-in. baking pan (or 8×8-in. for a slightly thicker ice cream layer) with plastic, leaving overhang on all sides.
Strawberry Layer: Whirl strawberries in a food processor until puréed. Add purée to a medium saucepan set over medium. Cook, stirring constantly, until purée is the consistency of tomato paste and is reduced to about 3 tbsp, 5 to 7 min. Scrape into a small bowl. Freeze until completely cool, about 30 min.
Beat 1 cup cream in a medium bowl, using an electric mixer on medium, until stiff peaks form, 2 to 4 min. Reduce speed to low and beat in ½ can sweetened condensed milk and strawberry purée just until combined. Mixture should be smooth and fluffy. Scrape mixture into prepared pan. Smooth top. Freeze until semi-firm, about 2 hrs.
Peanut Butter Layer: Beat 1 cup cream in a medium bowl, using an electric mixer on medium, until stiff peaks form, 2 to 4 min. Reduce speed to low and beat in ½ can sweetened condensed milk and peanut butter just until combined. Mixture should be smooth and fluffy. Scrape mixture over frozen strawberry layer. Smooth top. Freeze until firm, about 6 hrs.
Remove ice cream from pan by pulling up plastic. Cut into 8 rectangles. To serve, sandwich 1 ice cream slice between 2 cake slices. Serve immediately.
Kitchen tip
Toast pound cake, if desired. Arrange cake slices in a single layer on a large baking sheet. Broil in centre of oven, flipping halfway through, until golden, about 1 min per side.
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