Because if ice cream is heaven, peanut buttery ice cream is heaven on steroids.
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.
cup creamy peanut butter, plus more for the rim of the glass
tablespoons finely chopped salted peanuts
pint vanilla ice cream
cup fresh raspberries, plus more for garnish
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!
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