Peanut Butter and Jelly Ice Cream Truffles
A favorite childhood flavor combination, elevated for the adult palette.
- Let vanilla ice cream sit at room temperature about 10 minutes or until softened slightly. Working quickly, spoon into a large bowl and dollop the preserves and peanut butter around the bowl. Mix gently with a spatula just to evenly distribute, do not over-mix. Freeze mixture until set, at least 1 hour.
- In a medium saucepan, combine chocolate chips, butter cubes and corn syrup. Cook over medium-low heat just to melt all ingredients together, stirring constantly. Mixture should be very smooth. Let cool 5 minutes.
- To assemble: Line several small cookie sheets with plastic wrap or parchment paper. Use a small ice cream scoop or tablespoon to scoop balls of the ice cream mixture. Use hands to smooth into a clean shape.
- Dip immediately into chocolate mixture, using two forks to cover the ball quickly and evenly. Use forks to lift the truffles onto the parchment paper. Before chocolate has had a chance to set, top each truffle with a fresh raspberry and freeze immediately. Freeze for 30 minutes before serving.
Recipe courtesy of Chef Kates,
ALDI Test Kitchen
48 ounces Belmont Premium Vanilla Bean Ice Cream
½ cup Berryhill Raspberry Preserves
½ cup Peanut Delight Creamy Peanut Butter
12 ounces Baker's Corner Real Semi-Sweet Morsels
¾ cup Countryside Creamery Unsalted Butter, cut into cubes
3 tablespoons Baker's Corner Light Corn Syrup*
50 raspberries (optional)
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
40 minutes (plus 1 hour, 30 minutes to freeze)
45 minutes (plus 1 hour, 30 minutes to freeze)