Photo: PB and J Sundae Recipe
Ingredients
- 1 pint vanilla ice cream, softened
- 1/4 cup strawberry or grape jam
- 1/4 cup butter
- 2 slices white bread, crusts removed, sliced into 1/2-inch cubes
- 3 tablespoons sugar
- 1/2 cup heavy cream
- 1/2 cup dark brown sugar
- 1/2 cup crunchy peanut butter
Directions
Transfer ice cream to mixing bowl and add jelly. Using a rubber spatula, fold in the jelly so it is streaky and not uniformly mixed. Return to the pint container and freeze until set, about 2 hours.
Melt butter in a small skillet over medium-high heat. Add bread cubes and stir to coat bread on all sides. Continue stirring, until bread is golden brown on all sides. Remove from heat. Sprinkle with 3 tablespoons sugar and set aside.
Combine heavy cream and brown sugar in a saucepan and bring to a boil. Reduce heat to simmer, add peanut butter, and stir until combined and melted. To serve, scoop ice cream into serving bowls, drizzle with peanut butter sauce and top with croutons.
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By yznmye
Pittsburgh PA
on July 14, 2011
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I love it
By The_Baker's_Dau...
Coastal North C...
on June 27, 2011
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My husband is addicted to ice-cream and loves PBJs, so, when I saw Sunny create this sundae, I knew I had a winner for a new dessert surprise for him! First, taking Ross' advice, I prepared my ice cream and let it freeze for two days ---- didn't want that two hour damper on dessert! Secondly, Cathy suggested Texas Toast which was a brilliant idea. I tried to duplicate Sunny's instructions for the remainder of the recipe until the very end. I sprinkled some crushed peanuts on top w/ the croutons which added a slight salty taste that complemented all of the sweetness. OMG! It was absolutely wonderful, fun, whimsical, and, YUMMY! It has become one of our favorite ice-cream desserts. Next, I'm going to try Chuck's variation using chocolate chunk ice-cream and bananas with the peanut butter sauce and Texas Toast croutons. Whatever you do, don't change her sauce -- it's to die for! My husband says it's like a PBJ with a glass of milk!
By dawnbooker_13061650
mattoon, 52
on August 09, 2010
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This was so easy and so very yummy.
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