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close up of ice cream with swirls of peanut butter and jelly in metal container, some scooped out with ice cream scoop

Peanut Butter and Jelly Ice Cream recipe

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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


  • 1 1/2 C whole milk
  • 1 1/4 C granulated sugar
  • 3 C heavy cream
  • 2 tsp vanilla extract
  • 3/4 C chunky peanut butter
  • 3/4 C cherry preserves


  1. In a mixing bowl, combine milk and sugar and mix with electric mixer for 2 minutes (or until sugar is dissolved).
  2. Stir in the heavy cream and vanilla.
  3. Pour mixture into ice cream maker and churn to manufacturer's instructions.
  4. Mix until ice cream is of a soft serve consistency.
  5. Place peanut butter in microwave safe dish and heat for 20 seconds.
  6. Using a loaf pan, pour 1/3 of the ice cream into pan and drizzle one third of peanut butter and 1/3 of preserves over ice cream.
  7. Repeat two more times ending with peanut butter and jelly.
  8. Place a layer of plastic film directly on top of ice cream and place in freezer for at least two hours or until hardened.
  9. Serve


No Churn: follow our Peanut Butter Ice Cream recipe.

  • Author: Superman Cooks
  • Prep Time: 20 mins
  • Cook Time: 2 hours
  • Category: Dessert
  • Cuisine: American


  • 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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