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Melt the butter over medium heat in a medium saucepan. Swirl the pan and cook for a few minutes, watching closely, until the butter is browned and fragrant.
Pour the butter into a large heat-safe bowl and allow to cool slightly (make sure you scrape all the little brown bits out of the pan – this is where the flavor lives!).
Mix ¾ cup of the peanut butter (reserve the rest for swirling into the ice cream later), the sweetened condensed milk, vanilla, and sea salt into the butter.
In another bowl (using your stand/handheld mixer), whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream, in batches, into the peanut butter base. Fold gently, being careful to not deflate the air from the cream as much as possible. This is what gives your ice cream a churned texture without having to use an ice cream maker.
Line an 8 x 8 baking pan (or loaf pan) with parchment paper, allowing the sides to overhang a bit.
Gently scoop the ice cream base into the prepared pan, smoothing out the top.
Dollop spoonfuls of the remaining peanut butter over the top of the ice cream. Do the same with the berry jam. Using a butter knife or spatula, gently swirl the peanut butter and jam into the ice cream, being careful to not overmix. You want some bigger pockets of the peanut butter and jam in the ice cream.
Gently press some fresh berries into the surface of the ice cream, spreading them out evenly.
Cover the dish with plastic wrap and place in the freezer for at least 4 hours (6-8 is ideal!).
To serve, let ice cream sit at room temperature for a few minutes to soften slightly and then scoop into bowls or cones and enjoy.