Peanut Butter and Jam ice cream toasties

peanut butter jam ice cream toastie1

Kids will love this peanut butter and jam recipe- especially as it's actually a toastie...

To make the Peanut Butter ice cream

  • Whisk 1⁄2 cup (120 ml) of the milk with the sugar, honey, tapioca, and salt in a medium saucepan until no lumps remain. Stir in the remaining 11⁄2 cups (360 ml) milk. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, 2 to 3 minutes longer; do not fully boil.
  • Off the heat, add the peanut butter, give it a minute or two to soften, then stir until smooth and well blended. Stir in the cream and vanilla.
  • Transfer the mixture to a metal bowl set over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Cover and refrigerate until very cold, at least 2 hours.
  • Transfer the bowl to the freezer for the last half hour before spinning it.
  • Freeze the mixture in an ice cream maker according to the manufacturer’s directions. When it is ready, transfer the ice cream to a chilled container, cover, and freeze until firm, at least 4 hours or overnight.

    How to put it all together...

    For each sandwich, toast 1 slice of bread until it is medium dark. Trim the crusts and butter the bread if you wish. Cut the slice in half, either crosswise or diagonally, as you would a sandwich. Spread 1 tablespoon of berry jam on one toast half. Scoop and spread 1⁄4 cup (60 ml) slightly softened ice cream across the other half. Sandwich the two together and enjoy while the toast is warm.
  • Serves 12


    To make the Peanut Butter ice cream

    2 cups (480 ml) whole milk

    1⁄2 cup (100 g) granulated sugar

    1⁄4 cup (84 g) mild-flavored honey

    2 tablespoons tapioca starch

    1⁄4 teaspoon kosher salt

    2⁄3 cup (160 g) natural peanut butter

    1 cup (240 ml) heavy cream

    1⁄2 teaspoon pure vanilla extract

    1 to 12 slices good-quality sandwich bread, such as challah, bakery white, or honey whole wheat
    Unsalted butter, for spreading on the toast (optional)

    Berry Jam
    1 to 12 tablespoons berry jam or fruit spread


    i scream sandwich

    I Scream Sandwich

    Inspired recipes for the ultimate frozen treat

    By Jennie Schacht

    £12.99, Stewart, Tabori & Chang.

    Out now.

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