• 1 pint vanilla ice cream, softened
  • 1/4 cup strawberry or grape jam
  • 1/4 cup butter
  • 2 slices white bread, crusts removed, sliced into 1/2-inch cubes
  • 3 tablespoons sugar
  • 1/2 cup heavy cream
  • 1/2 cup dark brown sugar
  • 1/2 cup crunchy peanut butter


Transfer ice cream to mixing bowl and add jelly. Using a rubber spatula, fold in the jelly so it is streaky and not uniformly mixed. Return to the pint container and freeze until set, about 2 hours.

Melt butter in a small skillet over medium-high heat. Add bread cubes and stir to coat bread on all sides. Continue stirring, until bread is golden brown on all sides. Remove from heat. Sprinkle with 3 tablespoons sugar and set aside.

Combine heavy cream and brown sugar in a saucepan and bring to a boil. Reduce heat to simmer, add peanut butter, and stir until combined and melted. To serve, scoop ice cream into serving bowls, drizzle with peanut butter sauce and top with croutons.