Just do yourself a favor and keep all these things in the house at all times. Obviously you can swap out the ice cream and jam flavors, but vanilla and PB are perfection in a shake. The raspberry jam makes it extra nice. PS – you could totally go vegan here with a dairy-free ice cream (love the Trader Joes Soy Creamy Vanilla, or Coconut Bliss brands are both good choices). Peanut-free kids? Yes, almond butter is also delishhhh.
- 2 tablespoons plus 2 teaspoons raspberry jam
- ½ cup creamy peanut butter, plus more for the rim of the glass
- 2 tablespoons finely chopped salted peanuts
- 1 pint vanilla ice cream
- ¼ cup fresh raspberries, plus more for garnish
- ¼ cup whole milk, plus more as needed
- Generous pinch fine sea salt
Prep the glass:
Use a knife to spread the 2 teaspoons of jam on the inside of a (16-ounce) glass in a swirl pattern. Use a knife to spread a thin ¼-inch rim of peanut butter at the top of the glass. Arrange the peanuts on a shallow plate and roll the top of the glass in the peanuts.
Make the shake:
Put the ice cream, ½ cup peanut butter, 2 tablespoons jam, raspberries, milk, and salt in a blender and blend until smooth, adding another splash of milk if you like it a little thinner.
Finish the shake:
Pour the shake carefully into the prepared glass. Thread a few raspberries onto a straw and drop it into the shake. Serve right away!