Peanut Butter and Jelly ice cream is the ice cream of your childhood dreams. Whole family approved, this homemade ice cream recipe is a huge hit! 

Someone told me before that they didn’t really like ice cream.

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Errr???? Freeze.  Excuse me?  How do you form your lips to speak that?  I will never understand.  My only exception is anything mint. Keep that away from my taste buds. But seriously, how do you just not like ice cream as a whole being. There are endless possibilities to flavor combinations and delicious toppings and cones and oh my gosh how do you not like ice cream.

A few years ago, we got an ice cream maker, but only attempted to make chocolate ice cream from the book it came with. I was tired of another appliance sitting around not being used, so I decided to sit down with Scoop Adventures: The Best Ice Cream of the 50 States, and try out some of their delicious ice cream flavors. There are over a hundred recipes and I had no clue where to even start.

 

Homemade Peanut Butter and Jelly Ice Cream

 

How to Make Homemade Peanut Butter and Jelly Ice Cream

5 from 2 votes

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Peanut Butter and Jelly Ice Cream

Prep Time

5 mins

Cook Time

1 hr

Freezing Time

8 hrs

Total Time

1 hr 5 mins

 

Peanut Butter and Jelly ice cream is the ice cream of your childhood dreams. Whole family approved, this homemade ice cream recipe is a huge hit! 

Course: Dessert

Cuisine: American

Servings: 8

Calories: 471 kcal

Author: Larisha Campbell

Ingredients

• 1 1/2 cups whole milk divided
• 1 3/4 cups heavy cream
• 2/3 cup sugar
• 1 tbsp cornstarch
• 1 cup unsalted peanut butter divided
• 3/4 cup grape or strawberry jam
• chopped peanuts optional

Instructions

1. Fill a large bowl with ice water. Set aside. In a small bowl, combine 2 tablespoons of the milk with the cornstarch, whisk, and set aside.  Whisk the peanut butter and salt in a medium bowl and set aside.

2. In a small bowl, combine 2 tablespoons of the milk with the cornstarch, whisk, and set aside. 

3. In a medium bowl, add 1/2 cup peanut butter and set aside.

4. Combine the remaining milk, heavy cream and sugar in a medium saucepan and place over medium heat.  Bring the milk mixture to a low boil.  Cook until the sugar dissolves, 3 minutes.

5. Remove from the heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. 

6. Pour into the bowl with the peanut butter and whisk until smooth. It will looks like tiny peanut butter pieces throughout.  

7. Set the bowl in the ice water bath to cool for 20 minutes. Whisk together. Then, cover and refrigerate until well chilled, at least 4 hours or overnight.

8. Once chilled, pour the ice cream based into an ice cream maker and churn according to the manufacture's instructions.  

9. Spoon a small layer of jam into a freezer-safe container. Then, lightly spoon a layer of ice cream on top. Drop 1/2 tsp globs of peanut butter on top and use the tip of a knife to carefully swirl it around. Continue to alternate layers of jam, ice cream, and peanut butter until the container is full. Freeze until firm, at least 4 hours.

10. Optional: Add chopped nuts to the layers for an added crunch or use them on top. 

Recipe Notes

• *Recipe adapted from Scoop Adventures: The Best Ice Cream of the 50 States.
• We use this Nostalgia Electrics Ice Cream Maker 
• Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
• Optional chopped peanuts are not included in nutritional facts.
• Recipe can easily be doubled. 

Nutrition Facts

Peanut Butter and Jelly Ice Cream

Amount Per Serving (0.5 cup)

Calories 471 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 14g88%

Cholesterol 75mg25%

Sodium 51mg2%

Potassium 244mg7%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 35g39%

Protein 6g12%

Vitamin A 840IU17%

Vitamin C 3.1mg4%

Calcium 102mg10%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Pin this Homemade Peanut Butter and Jelly Ice Cream for later!

Scoop Adventures: The Best Ice Cream of the 50 States  is available now. Some of the other homemade ice cream recipes that sounded amazing to me are: Chocolate Coconut Macadamia Nut, Junk in the Tree Trunk, Mango, Banana Pudding, Chunky Turtle, Pumpkin Ale, Pennsylvania Dutch Chocolate-Covered Pretzel, Lavender Caramel Swirl….ok, I admit, I could write out almost everyone included in the book. Grab the book and an ice cream maker and get ready for summer deliciousness today!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SoHoppinGood #TopYourSummer #CollectiveBias

Growing up in a small town in West Virginia, we had two restaurants options –a pizza place and a Mexican restaurant. Anything else, we had to go “in to town” to have for dinner. Every time we went to the Mexican restaurant I would beg my parents for the fried ice cream. I remember asking the waiter to tell me how to make it every time. They never would. It was this delicious ball of ice cream, engulfed with a warm, crunchy coating, and then topped with whipped cream, sprinkles, and a cherry. It was delicious.  I could easily eat the entire thing by myself even after stuffing myself with unlimited chips and salsa and consuming a ginormous plate of pollo asado, rice, and beans. I’ve learned since that your brain will always make room for dessert. I believe it.

I actually haven’t had fried ice cream in a long time and one day Andrew and I were talking about it recently. He didn’t understand how ice cream could be fried. I was still stuck on the fact that he had never had it in his life.  I mean fried ice cream is one of those things that you must absolutely have at a minimum of once in your life. It’s just that amazing.  So, naturally, we had to figure out how to make fried ice cream at home and it was surprisingly way easier than either of us could have initially imagined.

These past few weeks have been insanely hot leaving us to try to beat the heat in as many ways as possible. I’ve been using the crockpot or grill instead of cooking inside, only washing clothes late in the evening, going swimming, and of course sweet, cooling treats like Blue Bunny® ice cream.

We recently drove over to our local Walmart and grabbed some of Blue Bunny®’s brand new clear packaging.  We love that you can see the flavor swirls throughout the whole packaging. We allowed our toddler to pick out one flavor and she chose Blue Bunny® Banana Split. We also grabbed Blue Bunny® Peanut Butter Party and Blue Bunny® Butter Pecan.  Y’all.  This ice cream is the bomb.com. I almost feel like being able to see the flavor swirls made it taste better.  It’s a total mind trick.  We grabbed some Smucker’s ice cream toppings for an inexpensive way to add in some fun! But the best was making fried ice cream.

Once you have your Blue Bunny® ice cream choices, you just quickly scoop out on a waxed paper lined baking sheet and throw in the freezer. After two hours, roll around in the corn flake mixture, and freeze overnight. Then throw in the deep fryer and serve!  It’s really that easy.

You’re then left with delicious soft, cold ice cream wrapped around a crunchy, deep fried delicious mixture of goodness.  For a brief few moments, all life’s problems are solved while you eat this and you definitely beat any heat that you’re feeling from Mother Nature.

0 from 0 votes

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Fried Ice Cream

Servings: 6

Author: Larisha Campbell

Ingredients

• Favorite quart of Blue Bunny® ice cream
• 3 cups corn flakes crushed
• 1 tbsp cinnamon
• 1 tsp brown sugar
• vegetable oil for frying
• Smucker's toppings optional
• Keebler waffle bowls optional
• Homemade Whipped Topping Recipe optional

Instructions

1. Line a baking sheet with wax paper.
2. Scoop out ice cream into 3 inch balls.
3. Place in freezer for two hours.
4. In a shallow dish, combine crushed corn flakes, cinnamon, and brown sugar.
5. Place back on wax lined sheet and place back in the freezer overnight.
6. *Optional: If not frying right away, place in a sealed bag until ready (up to 3 months).
7. Heat deep fryer to 375 degrees.
8. Once temperature is reached, drop balls, one at a time, into the oil for 15 seconds.
9. Serve immediately in a Keebler waffle bowl or regular bowl.
10. Top with Smucker's toppings or homemade whipped topping if desired.

Nutrition Facts

Fried Ice Cream

Amount Per Serving (1 g)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

We enjoyed this so much!  We hope you do as well!

Find even more amazing Blue Bunny® recipes on their website!

Enjoy our short video of the process!

 Disclosure:  This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SunsOutSpoonsOut #CollectiveBias

I think I could live on ice cream during the warmer days of spring and throughout the summer.  With a heat wave currently happening and me VERY pregnant, it’s become even more of a necessity in my life.  Not to mention Skibbles has embraced the full blown toddler love of ice cream herself.  I think she asks for at least 5 times every day. We have a local ice cream shop a few minutes down the road from our house and she even knows where that is and belts out “ICEEEE CREAMMMM” every time we pass by there.

While I love to support local businesses the cost can really add up, so I’m thankful that I can grab amazing tasting Blue Bunny ice cream while I’m grocery shopping at Wal-mart.  Andrew and I love making sundaes with different toppings for ourselves, which got me thinking that it would be fun to make popsicles with Skibbles.  While we were in the kitchen, I couldn’t help but feel like it was an episode of Sandra Lee’s Semi-Homemade.  I love how easy it was to make this DIY Semi-Homemade Ice Cream Pops.

The recipe is super easy.  You can make it how we did or grab your favorite toppings yourself and add them in.

What you need: 

• Blue Bunny Ice Cream – Homemade Vanilla is AMAZING
• Toppings
• Popsicle Molds

We used fresh raspberries and blueberries as well as white and milk chocolate chips.  The fresh berries are the perfect way to add a little extra nutrition in to a sweet treat for your little ones.

How to Make: 

• Let ice cream soften (I decided to nuke ours in the microwave for a minute to make them faster)
• In a bowl, Combine 1 1/2 cups Blue Bunny Homemade Vanilla ice cream with 1/2 cup fresh berries and 1/4 cup chocolate chips (you can add the chips whole or melt them first)
• Pour into your popsicle molds
• Let freeze for 4-6 hours (or until hardened) then serve!

Want even more amazingly delicious Blue Bunny recipes?  Check out these other awesome Blue Bunny recipes from other bloggers for this project.  Comment below and let me know one you’d love to try.  I personally am dying to try the Nutella Crispy Ice Cream cake!

Blue Bunny Ice Creams and Novelty items are easily found within the frozen ice cream section at your local Wal-mart. We also had the opportunity to visit the demo that happened at our local Wal-mart over Memorial Day Weekend!  It was the perfect way to try out and sample Blue Bunny!  The next demo is happening June 4-7 and will feature Blue Bunny Premium Vanilla sandwiches and Wet Ones! Call your local store to confirm the time.