Ingredients
2 tablespoons Concord grape jelly
1 pint vanilla ice cream
1/3 cup whole milk
1/4 cup powdered peanut butter
Lightly sweetened whipped cream, for serving
Buttered white toast sprinkled with flaky sea salt, for serving
Preparation
In a small saucepan, gently heat jelly over medium; whisk until smooth. Transfer to a piping bag and snip a small hole at the very tip. Pipe jelly onto rim of a chilled 16-ounce milkshake glass, allowing it to drip down sides. Repeat piping at 1- to 2-inch intervals. Freeze glass 30 minutes.
In a blender, combine ice cream, milk, and powdered peanut butter. Blend until smooth; pour into prepared glass. Top with whipped cream and toast; serve immediately.
