Peanut Butter & Jelly Ice Cream Pie
Recipe by Jen Bates for Wyman’s
- 1⁄2 cups (213g) Wyman’s Strawberries, mostly defrosted
- 1 tsp cornstarch
- 1 tbsp sugar
- 2⁄3 cup (190g) peanut butter
- 1⁄3 cup corn syrup
- 1⁄2 gal of vanilla ice cream
- 1 graham cracker crust, store bought or homemade
Place Wyman’s Strawberries in a blender and blend till mostly smooth. Place the blended Wyman’s Strawberries, cornstarch, and sugar in a pan. Cook the berries in the pan till bubbling and allow to bubble for 1 minute before removing from heat. Set aside to cool.
While the berry mixture cools microwave the peanut butter and corn syrup in a microwave safe bowl and mix well to combine. Set aside to cool.
While the berries and peanut butter mixtures cool remove the ice cream from the freezer and allow to soften slightly on the counter.
After 5-10 minutes (when both mixtures are cool and ice cream is slightly softened) begin assembly. Fill the pie crust approximately half way with vanilla ice cream and smooth to a roughly even layer. Drizzle half of berry mixture and half of peanut butter mixture onto the ice cream, use a butter knife to swirl the berry mixture and peanut butter into the ice cream.
Repeat with the other half of the ice cream, berry mixture, and peanut butter. Place the whole pie back into the freezer to reset for at least 3 hours but preferably overnight. Remove from freezer 10 minutes before serving.