This sundae is designed for all those kids (grown up or not) who’d basically just eat peanut butter and jelly sandwiches and ice cream if they could. Feature the tried-and-true flavors as toppings for good ol’ vanilla ice cream.
Peanut Butter and Jelly Sundaes
THE PEANUT BUTTER SAUCE, BOIL
- 1 can Evaporated milk (12 oz.)
- 1 cup Sugar
- 1 tbsp. Light corn syrup
- Pinch of salt
OFF HEAT, WHISK IN
- ⅔ cup Peanut butter
- 3 tbsp. Unsalted butter
- ½ tsp. Pure vanilla extract
THE RASPBERRY CRUSH, COMBINE
- 1 ½ cups Fresh or frozen raspberries (if frozen, do not thaw)
- 2 tbsp. Sugar
- 1 tbsp. Chambord or dark rum (optional)
- Pinch of salt
THE SUNDAES, LAYER
- Vanilla ice cream
- Coarsely crushed graham crackers
- Chopped toffee peanuts or Beer Nuts
- For the peanut butter sauce, boil evaporated milk, sugar, corn syrup, and a pinch of salt in a saucepan over medium-high heat, stirring often. Simmer sauce until it reaches 225° on thermometer, 10–12 minutes.
- Whisk in peanut butter, butter, and vanilla until smooth. Let sauce stand 10 minutes before serving.
- For the raspberry crush, combine raspberries, 2 Tbsp. sugar, Chambord, and a pinch of salt; let stand at room temperature at least 30 minutes (slightly longer if raspberries are frozen). Lightly mash raspberries with the back of a spoon to release juices.
- For the sundaes, layer 2–3 scoops ice cream with peanut butter sauce and raspberry crush in each of eight serving dishes; garnish with graham crackers and nuts.
1 servings per container
- Amount Per ServingCalories771
- % Daily Value *
- Total Fat
- Saturated Fat 17g 85%
- Cholesterol 82mg 28%
- Sodium 318mg 14%
- Total Carbohydrate
- Dietary Fiber 4g 16%
- Protein 17g 34%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.