PB&Jams Presents: PB Ice Cream

Yields approximately 1 quart

1 cup PB & Jams Classic PB
8 oz. softened cream cheese
1/2 cup sour cream
2/3 cup granulated sugar
1 tsp. pure vanilla extract

  • Blend all ingredients in a food processor or blender until smooth.
  • Scrape sides of the bowl to make sure all ingredients are combined. 
  • Refrigerate in a tightly sealed container for 5 hours. 
  • Process mixture in an ice cream maker according to manufacturer’s directions. 
  • Place finished ice cream in a shatterproof container with a tight-fitting lid and freeze immediately.

More recipes at the-pastry-prophet.com

Recipe by Dana Prophet.