It seems as if time is going by so quickly as of lately! Maybe it is because I am so busy, or maybe that is just what happens when we are no longer children and forget to pause and enjoy life. As of this week I have been working at my job in the deli for 6 years! Where did that time go? I feel like it was just yesterday when I was a shy 20 year old applying for a job there. So much has changed...in my life and there! When I began that job, I never would have thought that I would have a blog a few years later or have the skills in the kitchen that I have since learned (as I used to just work on the counter and not do any cooking). Funny how life goes by so fast. I need to work more on stopping to enjoy the little things I love so I do not miss them.
Like peanut butter and jam. I know I have expressed my love for this combination on here before, but I am mentioning it again because I made a PB & J Layered Ice Cream Terrine this week and it was so scrumptious it was worth enjoying every minute of!
I had decided that I have made a lot of ice cream on this blog, but not done anything exciting with it besides ice cream sandwiches...so the terrine was perfect!
I layered peanut butter (my favorite ice cream ever) with strawberry jam, strawberry ice cream and crunchy peanuts. It was beautiful and it was divine! It would be perfect to serve at a party, kids and adults would love it!
PB & J Layered Ice Cream Terrine
Serves 10
Strawberry Ice Cream:
1 1/2 cups organic full fat coconut milk, chilled
3/4 cup organic strawberries, quartered
1/4 cup plus 2 Tbsp agave nectar
2 tsp pure vanilla extract
1/8 tsp sea salt
3/4 cup strawberry jam home made* or storebought
Peanut Butter Ice Cream:
1 1/2 cups organic full fat coconut milk, chilled
1/4 cup plus 2 Tbsp agave nectar
1/2 cup smooth organic peanut butter (no sugar added)
1/2 Tbsp pure vanilla extract
1/8 tsp sea salt
1/2 cup chopped roasted peanuts
For serving: 1/2 cup strawberry jam
sliced organic strawberries for garnish
For strawberry ice cream, combine all ingredients except strawberry jam in a blender, and process until well blended. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, pour into a 8x4 inch loaf pan lined with 2 layers of plastic wrap. Place in the freezer until set, a few hours. Spread strawberry jam over the strawberry ice cream and place back in the freezer until you complete the peanut butter ice cream (if you have the type of ice cream maker that needs to refreeze in between batches, it may stay in the freezer overnight, just cover with plastic wrap.
For peanut butter ice cream, combine all ingredients in a blender, except chopped peanuts and process until well blended. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, pour over the strawberry ice cream and the jam in the pan, spread the top smooth, and sprinkle with chopped peanuts. Cover with plastic wrap and place in the freezer to set overnight.
To unmold, turn out onto a serving platter and remove plastic wrap. Spread 1/2 cup strawberry jam over the top, and arrange sliced strawberries decoratively over the top. To serve, cut into slices!
