Crunchy PB+J Ice Cream

Crunchy PB+J Ice Cream

We teamed up with Green Mountain Peanut Butter to create this jammy vanilla ice cream swirled with our Naked Blueberry Jam and their chunky peanut butter! This full fruit, protein packed dessert is just the thing for an afternoon pick-me-up or an excuse to have ice cream for breakfast.

Serving Size: 4 quarts

12 egg yolks

1 cup sugar

4 cups whole milk

2 cups heavy cream

3 tsp vanilla extract

Green Mountain Crunchy Peanut Butter

Blake Hill Naked Blueberry



In a medium saucepan, add egg yolks and sugar and whisk until well combined


In a small saucepan, heat milk over medium heat until it starts to simmer - do not stir


Slowly add the warm milk to the saucepan with egg mixture, whisking vigorously to create your custard base


Return the custard base to heat and cook to 165°F, stirring constantly. Be careful not to boil or eggs will curdle


Remove custard base from heat, stir in heavy cream and vanilla, pour into airtight container and refrigerate for 24 hours


Remove container from the fridge and pour custard base into an ice cream maker and churn according to ice cream maker’s instructions


When mixture is done churning, swirl in jam and peanut butter being careful not to over mix


Return ice cream to the freezer for at least 2 hours


Scoop ice cream into a bowl or cone and Enjoy!

Crunchy PB+J Ice Cream

Suggested Jams