Nothing takes you back to childhood faster than eating grown up versions of the classics you used to tear down on the daily. Peanut Butter & Jelly Sandwiches, Bowls of Cereal by the boatload and Candy all come to mind when I think of the staples I kept close by as a kid.
Well today is National Sundae Day & we wanted to take you on a trip back to your youthful days, but also put a bit of a twist on this recipe to keep from feeling like your eating the same ol’ tired thing.
This PB & J Sundae is something we stumbled onto at a restaurant in Long Beach, CA actually and figured we needed to do this more often at our own spot. Thanks to Sunnie Anderson for giving up the low down on this simple recipe.
This even goes down perfect w/ a cold glass of sweet Moscato wine.
Enjoy National Sundae Day!
Ingredients
1 pint vanilla ice cream, softened
1/4 cup strawberry or grape jam
1/4 cup butter
2 slices white bread, crusts removed, sliced into 1/2-inch cubes
3 tablespoons sugar
1/2 cup heavy cream
1/2 cup dark brown sugar
1/2 cup crunchy peanut butter
Directions
Transfer ice cream to mixing bowl and add jelly.
Using a rubber spatula, fold in the jelly so it is streaky and not uniformly mixed.
Return to the pint container and freeze until set, about 2 hours.
Melt butter in a small skillet over medium-high heat.
Add bread cubes and stir to coat bread on all sides.
Continue stirring, until bread is golden brown on all sides.
Remove from heat. Sprinkle with 3 tablespoons sugar and set aside.
Combine heavy cream and brown sugar in a saucepan and bring to a boil.
Reduce heat to simmer, add peanut butter, and stir until combined and melted.
To serve, scoop ice cream into serving bowls, drizzle with peanut butter sauce and top with croutons.
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