Dwight's Pb Delight Recipe

In a medium saucepan, combine whole milk and granulated sugar. Warm over medium heat, stirring, just until sugar is dissolved and mixture is hot but not boiling (about 5 minutes).

Remove from heat and whisk in creamy peanut butter until fully incorporated and smooth. Add heavy cream, vanilla extract, and fine sea salt; whisk until uniform.

If using peanut butter chips, fold them in now to distribute small peanut bits throughout the base.

Cool mixture to room temperature, then chill in the refrigerator for at least 2 hours (preferably 4 hours or overnight) until thoroughly cold.

Churn the chilled mixture in an ice cream maker according to manufacturer instructions until soft-serve texture is reached (typically 20–30 minutes). Transfer to a lidded container and freeze at least 2 hours to firm up before assembly.

Make the jar coating: gently warm 0.75 cup creamy peanut butter in a small microwave-safe bowl or over a double boiler until pourable but not hot (about 15–30 seconds in microwave). If it is very thin, stir in 2 tablespoons powdered sugar to thicken slightly; you want a spreadable, sticky paste.

Working with cold jars (wide-mouth pint jars recommended), spoon about 1 to 1.5 tablespoons of the warmed peanut butter into each jar. Tilt and rotate the jar while spreading peanut butter to coat the inside upper rim and sides where ice cream will contact—create an even, visible peanut-butter rim inside the jar.

On a shallow plate, combine mini chocolate chips and orange/yellow sprinkles. While the peanut-butter coating is still tacky, roll the outside rim and upper lip of each jar through the mixture so the chips and sprinkles adhere. Press gently to secure. Set jars aside on a tray.

Make chocolate whipped cream: place cold heavy cream in a chilled mixing bowl. Add powdered sugar and cocoa powder. Whip with a hand mixer or stand mixer on medium-high until soft peaks form. Taste and adjust sweetness if needed. Chill until assembly.

Prepare chocolate drizzle: place chopped semi-sweet chocolate (2 oz) in a small heatproof bowl. Heat 1–2 tablespoons water in the microwave until steaming and pour over chocolate; let sit 30 seconds, then stir to melt until smooth. Stir in 1/2 teaspoon vegetable oil to make a glossy drizzle. Keep warm (or microwave briefly) if it starts to thicken.

Prepare peanut butter drizzle: in a small bowl, combine 4 tablespoons peanut butter with 1 tablespoon milk or cream. Microwave in 10-second bursts, stirring until pourable. Keep at room temperature for assembly.

Assemble Reese's skewers: thread 1 Reese's Cup onto each wooden skewer. For a taller garnish, stack 2 Reese's cups per skewer, then refrigerate until assembly.

Break Nutty Bar into long halves if desired and set aside. Arrange Nutter Butter cookies and other toppings on a platter for easy access.

Take chilled jars with peanut-butter-coated rims. Spoon or scoop peanut butter ice cream into each jar, filling about two-thirds full. Pat gently to eliminate large air pockets.

Drizzle about 1 teaspoon of chocolate drizzle over the ice cream in each jar, then follow with about 1 teaspoon of peanut butter drizzle. Use a spoon to swirl lightly so there are visible chocolate and peanut-butter ribbons. Fill jars the rest of the way with more ice cream, leaving space for whipped cream.

Pipe or spoon a generous dollop (about 2–3 tablespoons) of chocolate whipped cream on top of each jar.

Place one Reese's skewer into the whipped cream at an angle. Tuck 1–2 Nutter Butter cookies and a half Nutty Bar into the whipped cream as additional garnish. If desired, drizzle a little extra chocolate and peanut butter on top of the whipped cream.

Optionally, sprinkle a few extra mini chocolate chips and orange/yellow sprinkles over the top for color and crunch.

Serve immediately with small spoons, or transfer to the freezer for up to 1 hour if you prefer firmer texture. For longer storage, cover jars and freeze; bring to scoopable temperature (5–10 minutes at room temperature) before serving.