Peanut Butter and Jelly Ice Cream
This Peanut Butter and Jelly Ice Cream is a sweet peanut butter ice cream base and then swirled with strawberry jam. It makes a refreshing summer treat.
Servings: 32 ounces
Calories: 136kcal
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
The consistency of the ice cream can change based on the type of heavy cream used. Natural peanut butter will result in a stiffer ice cream than regular creamy peanut butter. This recipe makes one quart of ice cream.
Nutrition
Serving: 4ounces | Calories: 136kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 61mg | Potassium: 75mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 0.2mg