Peanut butter and jelly ice cream croissant sandwich
Peanut butter and jelly ice cream croissant sandwichSubscribe to Sainsbury's magazine
Smothered with peanut butter and homemade jam, this ice cream croissant sandwich makes for an indulgent dessert
- 150g raspberries
- 50g caster sugar
- 1 tbsp lemon juice
- 2 all-butter croissants
- 4 scoops Jude’s peanut butter chocolate ripple ice cream
- 2 tbsp smooth peanut butter, warmed
- ½ x 42g peanut butter Kit Kat Chunky, bashed with a rolling pin
The leftover jam keeps for 3-4 days in the fridge.
Put the raspberries, sugar and lemon juice in a small pan on a low heat. Simmer for 10-12 minutes, stirring every so often, until the raspberries break down and make a jam (it will be quite runny compared to normal jam). Sieve into a bowl to remove the seeds, and leave to cool.
Crisp up the croissants in the oven if you wish, but let them cool before filling. Split the croissants horizontally down one side to make a pocket. Add the scoops of ice cream, a generous spoonful of the jam, the peanut butter, and some Kit Kat crumbs. Squidge everything together and dive in! You can serve some of the extra jam on the side, for dipping.