Ingredients
Units
Scale
- 16 ounces heavy cream, chilled
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/3 cup creamy or chunky peanut butter
- 1/3 cup strawberry preserves
For the graham cracker crumbs:
- 1/2 cup graham crackers, crushed
- 1 tablespoon sugar
- 2 tablespoons butter, melted
Instructions
- Prepare the graham cracker crumbs first but combing the crushed graham crackers, sugar, and melted butter. Set aside.
- In a small heatproof bowl, warm the peanut butter until smooth and liquidy. Set aside.
- In large chilled bowl, beat heavy cream until firm peaks form. Set aside.
- In a separate bowl, whisk sweetened condensed milk, salt, and vanilla. Fold into the whipped cream.
- In a freezer proof container, add half the batter. Swirl peanut butter and strawberry preserves through it then sprinkle the graham crackers. Repeat for the remaining half of the batter.
- Transfer the batter to a freezer container. Cover and let chill for at least 6 hours or overnight.
Notes
Prep Time does NOT include Inactive Prep Time.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1
