About a month ago I was invited to participate in the Jif Most Creative Peanut Butter Sandwich Contest, and being the huge peanut butter lover that I am, I wasn’t about to refuse!
A couple of weeks after accepting these arrived in the mail, three whole jars of Jif Peanut Butter, in Natural, Extra Crunchy, and Creamy!
The daydreamer wheels began turning in my head… and suddenly I came up with an idea!
A rich double peanut butter banana ice cream, sandwiched between two peanut butter smothered and toasted crustless sandwich bread slices.
Now, try and say that 5 times in a row with a mouthfull of peanut butter, haha.
So, to prepare one of these babies, we begin by making the Double Peanut Butter Banana Ice Cream; preferably a day in advance.
Once the ice cream has made and been frozen, we continue the process by taking two crustless sandwich bread slices, you can use cookie cutters to cut them into any shape you like or leave them as is, square (don’t take this as a personal reflection of me, LOL).
Next we smother them with a little (or a lot) of Natural Jif Creamy Peanut Butter, then we toast the slices in a pre-buttered pan, chill and then fill with our double peanut butter banana ice cream!
Without further ado… below is my entry into the Jif Most Creative Peanut Butter Sandwich Contest, I hope you enjoy them as much as my family and I did!
- Ice Cream
- 2 cups heavy cream
- 1 cup milk
- ¾ cup Natural Jif Creamy peanut butter
- ¾ cup granulated sugar
- pinch of salt
- 2 large eggs
- 1 ripe banana, diced
- ¼ cup Jif Chunky peanut butter
- 1 teaspoon unsalted butter
- 2 slices of sandwich bread
- 1-2 tablespoons of Jif Creamy Peanut Butter
More Frozen Peanut Butter Treats
Nutella Banana Peanut Butter Ice cream by The Hungry Housewife
Creamy Peanut Butter Ice Cream by The Baker Chick
Tres Leches Peanut Butter Ice Cream By What’s Cooking Mexico
Chocolate Penaut Butter Ice Cream and Chocolate Sugar Cookies By Craving Chronicles