Peanut Butter & Jelly Ice Cream Sandwiches
Do you have summer traditions that you look forward to all year? Besides impromptu picnics with peanut butter and jelly sandwiches, one of my family’s must-do’s is making and eating ice cream. I think eating ice cream could actually be considered a competition of Olympic proportion in our family. We’ve been training for it my whole life!
Have I ever told you I am distantly related to Olympic gold medalist Mary Lou Retton? I am. Mary Lou had already won her place in Olympic history before I was born but I knew all about her, being a distant cousin and all. I’ve never met her but I’ve admired her from the outskirts of my imagination. You see, when I was young, I had a short love affair with gymnastics.
My nemesis, however, was the cartwheel. I worked and worked to attain that perfect placement of rotating arms and legs. I attacked it so tirelessly that “cartwheel” became a code word between my Papa and me.
When I finally nailed cartwheels, any time I began a new endeavor that frustrated me, Papa would remind me of my past successes by simply smiling at me and saying, “Cartwheel.”
So although I never became an Olympic contender, I contribute several of my success stories to learning to cartwheel. And having a cheerleader named Papa. And eating ice cream regularly probably helped something!
Today I’m content to watch and be amazed by the Herculean efforts of the Olympic athletes. Their dedication to attain necessary skills is incredible.
I was surprised to learn that unlike most National Olympic Committees, the U.S Olympic Committee doesn’t receive government funding. The USOC relies on the support of the American public to help U.S. athletes stay competitive with the rest of the world.
From school lunches to family picnics to team practices, many Team USA athletes have powered up with good ole’ peanut butter and jelly sandwiches so Olympic gold medalist gymnast Shawn Johnson, Olympic gold medalist swimmer Conor Dwyer, and two-time Olympic gold medalist in gymnastics Aly Raisman, have teamed up with Smucker’s® to rally America to show support and raise funds for Team USA.
Between now and August 31, 2016, PB&J fans have a chance to win a special Smucker’s® Team USA prize pack worth $250, even as they support Team USA.
Every tweet using #PBJ4TeamUSA will help back Team USA and Smucker’s® will donate $1 to the U.S. Olympic Committee (up to $200,000) to support our athletes and future Olympic hopefuls. At the same time, fans will be entered for a chance to win one of 18 Grand Prizes.
Here’s a great recipe for no-churn peanut butter and jelly ice cream, a perfect accompaniment for watching the Olympics this summer…or any other time you’re in training. 🙂
- 2 cups heavy whipping cream
- 1/3 cup sugar
- 1 can sweetened condensed milk
- 1 ¼ cups peanut butter
- ¾ cup jelly
- graham crackers (optional)
- In a large bowl, whip cream until stiff peaks form.
- In a small bowl, mix together sweetened condensed milk and sugar.
- Slowly pour condensed milk into the whipping cream and mix until just combined.
- Drop four ¼ cup spoonfuls of peanut butter and two ¼ cups spoonfuls of jelly into mixture.
- Mix on low, do not over mix. You still want to have chucks of peanut butter and jelly throughout.
- Pour into a standard size loaf pan.
- In two microwave safe bowls, melt the remaining peanut butter in one and jelly in the other.
- Drizzle across the top of the ice cream, then swirl around.
- Freeze for 6-8 hours.
- Serve in a bowl by itself or sandwiched between two graham crackers.
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