This Peanut Butter and Jelly Ice Cream is the perfect sweet treat for a hot summer day. It combines the classic flavors of peanut butter and jelly in a cool and refreshing way.
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My family loves ice cream. And, they loved this delicious twist on a classic sandwich even more. If you are looking for another delicious ice cream recipe to try next time give this Black Forest Ice Cream or this Nutty Buddy Ice Cream a try!
If you love a good cocktail and you enjoy peanut butter, you may also enjoy this Peanut Butter Whiskey Shake.
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- whole milk
- granulated sugar
- heavy cream
- creamy peanut butter
- vanilla extract
- salt
- strawberry jam or preserves
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Make the ice cream base by mixing all the ingredients but the strawberry jam together per the directions.
Cover the mixture and chill in the fridge for at least 2 hours.
Churn the chilled mixture in your ice cream according to the manufacturer’s instructions.
Spread half the ice cream into the bottom of a freezer safe dish. Then spread the jam on top. Cover with the remaining ice cream. Top with a swirl of more jam if desired. Freeze for 2 hours before serving.
Storage
Store your ice cream in an airtight container in the freezer for up to three months. I like to store it in a loaf pan or a container the same shape as a loaf pan. If you don’t have a lid for your pan, you can wrap it in plastic wrap and foil to keep it fresh.
Wendy’s Test Kitchen Tips
- Due to the fat content in the cream, different brands of heavy cream will give the ice cream a different texture.
- I like to use Land O Lakes heavy cream for the smoothest ice cream.
- You can also add in crushed graham crackers, chocolate chips, or your favorite peanut butter cups. However, add it after you churn the ice cream but before you freeze it.
- For easy removal of the ice cream from the container, try lining your container with parchment paper.
FAQs
You will need at least a one quart ice cream maker for this recipe.
Thank you for stopping by and checking out this peanut butter and jelly ice cream recipe. I would love for you to leave me a comment below and let me know what your favorite ice cream flavor is.
Peanut Butter and Jelly Ice Cream
Equipment
- Medium bowl
- heavy cream
- ice cream maker
Ingredients
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup strawberry jam or preserves
Instructions
- In a medium bowl, beat or whisk together the whole milk and sugar until the sugar is completely dissolved.
- Add the peanut butter, mixing until completely blended.
- Stir in the heavy cream and vanilla extract.
- Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.
- Pour the chilled mixture into the electric ice cream machine and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- Transfer half of it to a freezer-safe container. Drizzle ribbons of strawberry jam over the ice cream.
- Add the remaining ice cream on top and drop additional drizzles of jam if desired.
- Cover the container and freeze for at least 2 hours, or until firm.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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