Peanut Butter and Jelly Ice Cream

Always a little rusty and out of practice at the beginning of ice cream season, the first batch out of the ice cream machine always seems to be a dud in my kitchen. Nothing changed with the kickoff of this year's ice cream adventures, either. I'll spare you the details.

But the second batch? That's when things start to flow... or chill.

I was quite smitten with peanut butter and jelly ice cream made from a coconut milk and peanut butter base layered with jelly, because it tasted just as I had planned — like peanut butter and jelly. Success, I thought! But the boy said no thank you, because it tasted like peanut butter and jelly. Hmm...may I suggest only lovers of peanut butter and jelly partake.The coconut milk ice cream base I stumbled upon with coconut chocolate ice cream, and have used since in Chick-O-Stick ice cream, has quickly become my favorite ice cream base for a few reasons: (1) there are no eggs and milk involved, two ingredients I don't like to keep in the house, and (2) there is no cooking of custard involved, making the base pretty foolproof, and (3) whether you use whole fat or low fat coconut milk, the results are always rich and creamy.

Yes, there is a slight coconut flavor in coconut milk based ice creams, but the main ice cream flavor — in this case peanut butter — will always be the main player. Peanut Butter and Jelly Ice Cream
makes about 1 quart

1 cup water
1 cup sugar
1 cup peanut butter (crunchy or smooth)
2 cups coconut milk (regular or low fat)
10 ounces jam (I used raspberry)

• Heat water and sugar in a medium saucepan until sugar is dissolved.
• Add peanut butter to the syrup and stir until peanut butter is completely melted.
  
• Remove from heat, and stir in coconut milk. Chill for a couple hours or overnight in the refrigerator.
  
• Freeze in ice cream machine.
• Working fast since the ice cream is soft, layer half of the ice cream in a container. Then add the jam on top of the ice cream, spreading as best you can (fingers worked best for me). Add the remaining ice cream as the final layer.
• Freeze 12-24 hours, or until ice cream is firm.
  

Chocolate Peanut Butter and Jelly Cupcakes

Need I say more! OK, just a tad more…

I made these for my friend’s birthday. She’s not a sweet person, but when she does indulge she prefers chocolate. So, I indulged her. It was her birthday, after all!

I wanted to make her a special chocolate cupcake. Chocolate and peanut butter (two great tastes that taste great together!) were on my mind. Then I ran into peanut butter and jelly cupcakes made by hollowing out the center of a white cupcake, filling with jelly, and topping with peanut butter frosting. Yum! But let’s make it chocolate. Even better!

I had great success with the chocolate stout cupcakes I made last year for her birthday, but didn’t want beer all up in my cpb&j cupcakes. A little coffee subbed for the beer did the trick!

Grape jelly just wasn’t going to cut it. I used cherry preserves, and, oh my god! If you’re thinking of skipping the jelly part, don’t!

Chocolate Peanut Butter and Jelly Cupcakes
Makes about 22 cupcakes

Cake
1 cup brewed coffee
2 sticks unsalted butter
3/4 cup cocoa powder
2 large eggs
2/3 cup sour cream
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt

• Bring coffee and butter to a simmer in a saucepan over medium heat on the stove. Whisk in cocoa powder until smooth, and let cool.
• Beat eggs and sour cream in a large bowl.
• In another bowl, mix flour, sugar, baking soda, and salt.
• Add the flour mixture to the egg mixture, and beat to combine.
• Fill individual, lined cupcake molds 3/4 full, and bake for 18-20 minutes in a preheated 350° oven. Let cool.

Frosting
2 cups powdered sugar
1 1/2 cups smooth peanut butter
1 stick unsalted butter, room temperature
½ teaspoon vanilla extract
2-4 teaspoons whipping cream

• Beat sugar, peanut butter, butter, and vanilla extract together. Add whipping cream, if frosting is too thick.

To Assemble
1 jar of cherry preserves
cupcakes
frosting

• Cut a cone shaped hole in the top of the cupcake with a sharp knife. Remove the cupcake plug, cut the tip of the cone off, and set the top aside. Fill the hole with jelly, and place the top of the plug back on the cupcake.
  
• Frost cupcake. (Chocolate shavings optional.)