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Peanut Butter and Jelly Ice Cream

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
Prep Time 5 minutes
Cook Time 1 hour
Freezing Time 8 hours
Total Time 1 hour 5 minutes
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

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.