Gobs of peanut butter and swirls of cherry preserves: what's not to like about Peanut Butter and Jelly Ice Cream? This creamy, dreamy homemade ice cream is for the kid in all of us.
Ice cream makes everything better, especially on a hot summer day. This delicious vanilla-based ice cream combines two of my favorite comfort foods into one: peanut butter and jelly sandwiches, and rich, creamy vanilla ice cream. And like a good PB&J, this ice cream never disappoints!
We used an ice cream maker for this recipe, but you don't have to. And like our Birthday Cake Ice Cream, it's a kid-friendly favorite. Be sure to make a lot, because "big kids" like it too!
Serve it alone or on top of Warm Strawberry Peach Crumble.
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Ingredients
- MILK: we recommend whole milk
- SUGAR: granulated sugar (cane sugar)
- HEAVY CREAM: sub half and half for a lower calorie ice cream
- VANILLA: we like pure vanilla extract
- PEANUT BUTTER: we link chunky peanut butter or crunchy peanut butter to give this recipe texture. Creamy peanut butter works as well.
- JELLY: use jam or fruit preserves for this recipe to get more texture and flavor (we used cherry preserves).
*see recipe card for quantities.
Instructions
- In a mixing bowl, combine milk and sugar and mix with electric mixer for 2 minutes (or until sugar is dissolved).
- Stir in the heavy cream and vanilla.
- Pour mixture into ice cream maker and churn to manufacturer's instructions.
- Mix until ice cream is of a soft serve consistency.
- Place peanut butter in microwave safe dish and heat for 20 seconds.
- Using a loaf pan, pour ⅓ of the ice cream into pan and drizzle one third of peanut butter and ⅓ of preserves over ice cream.
- Repeat two more times ending with peanut butter and jelly.
- Place a layer of plastic film directly on top of ice cream and place in freezer for at least two hours or until hardened.
- Enjoy!
Top tip
The best tasting ice cream is made with the best quality ingredients. For optimum flavors we choose whole, organic milk and cream, good cane sugar, and creamy peanut butter. Low fat milk and reduced fat peanut butter will reduce the creaminess and the overall flavor.
Variations
- EXTRA CRUNCHY: use crunchy peanut butter and chopped peanuts for a full-on crunchy, nutty ice cream.
- ADD CHOCOLATE: substitute (or add!) shaved chocolate, chopped chocolate (we like Ghirardelli Semi Sweet Baking Bar) or chocolate fudge
- KEEP IT SIMPLE: skip the jelly and try our Peanut Butter Ice Cream (it's no churn!)
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Storage
Store in an airtight container in the freezer for up to one month.
FAQ
Yes. Follow our instructions for Peanut Butter Gelato. It takes a little bit longer, but it tastes just as good!
We recommend fruit preserves rather than jelly to get authentic fruity, sweet flavor (jelly can be watery). We used Bonne Maman Cherry Preserves. Strawberry Preserves or Raspberry Preserves work great too.
Serving suggestions
- Ice Cream Sandwich: Make an Peanut Butter and Jelly Ice Cream Sandwich by placing a scoop between our famous Chocolate Chunk Cookies
- Cake & Ice Cream: A slice of Flourless Chocolate Torte topped with a scoop of Peanut Butter and Jelly Ice Cream is is pure heaven.
- Make it a Sundae: top scoops of ice cream with chocolate or strawberry syrup and a dollop of whipped cream.
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Peanut Butter and Jelly Ice Cream recipe
Gobs of peanut butter and swirls of cherry preserves: what's not to like about Peanut Butter and Jelly Ice Cream? For the kid in all of us.
- Total Time: 2 hours 20 mins
- Yield: 2 quarts 1x
Ingredients
- 1 ½ C whole milk
- 1 ¼ C granulated sugar
- 3 C heavy cream
- 2 tsp vanilla extract
- ¾ C chunky peanut butter
- ¾ C cherry preserves
Instructions
- In a mixing bowl, combine milk and sugar and mix with electric mixer for 2 minutes (or until sugar is dissolved).
- Stir in the heavy cream and vanilla.
- Pour mixture into ice cream maker and churn to manufacturer's instructions.
- Mix until ice cream is of a soft serve consistency.
- Place peanut butter in microwave safe dish and heat for 20 seconds.
- Using a loaf pan, pour ⅓ of the ice cream into pan and drizzle one third of peanut butter and ⅓ of preserves over ice cream.
- Repeat two more times ending with peanut butter and jelly.
- Place a layer of plastic film directly on top of ice cream and place in freezer for at least two hours or until hardened.
- Serve
Notes
No Churn: follow our Peanut Butter Ice Cream recipe.
- Prep Time: 20 mins
- Cook Time: 2 hours
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 500
- Sugar: 48.4 g
- Sodium: 142.1 mg
- Fat: 28.7 g
- Carbohydrates: 55.8 g
- Protein: 8.3 g
- Cholesterol: 51.8 mg
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