This easy-to-make, no-churn Peanut Butter and Jelly Ice Cream recipe is for you if you love ice cream and are a PB&J fan like me!
Creamy, decadent, and delicious PB&J ice cream features sweetened condensed milk, heavy cream, and what else but peanut butter (either crunchy or creamy). I love crunchy, but it’s a matter of preference. Then strawberry jelly and a handful of fresh strawberries round out this easy ice cream recipe.
Jump to:
Why I love this recipe, and you will too:
- Like your favorite sandwich, this Peanut Butter and Jelly Ice Cream can be customized with your favorite flavor of jelly or jam; strawberry, grape, blackberry, or raspberry, they all work.
- Like my Snickers Ice Cream, Rocky Road Ice Cream, and Gingerbread Ice Cream recipes, you don’t have to cook or churn the mixture. Like magic, you mix everything together, pop it in the freezer, and voila — ice cream!
- Did I mention it is creamy, light, and, even more importantly, delicious? Your whole family will love it.
Ingredient notes:
- Heavy cream – has a high fat content, which is essential for this ice cream’s rich, creamy texture. The fat also helps prevent ice crystals from forming during freezing, ensuring a smooth consistency. For the best results, do not substitute whole milk or half-and-half.
- Sweetened condensed milk – often called the nectar of the gods, adds sweetness and also adds texture and helps with freezing. Together with the heavy cream it allows for the creation of ice cream without the need for an ice cream maker.
- Peanut butter and jelly – are essential ingredients in peanut butter and jelly ice cream. Crunchy or creamy peanut butter can be used, and while this recipe calls for strawberry jelly, you can use your favorite flavor.
- Diced strawberries – add color, texture and flavor.
Complete measurements are listed in the recipe card below.
How to make homemade, no churn Peanut Butter and Jelly Ice Cream:
- Add the chilled heavy cream to a large chilled bowl and use a hand-held or stand electric mixer to whip it into stiff peaks. (Stiff peaks mean that when you lift the beaters, the peaks stand straight up and do not fall over.)
- Add the jelly, peanut butter, and sweetened condensed milk to the whipped cream and carefully fold it in with a rubber spatula or wooden spoon so that you don’t deflate the whipped cream.
- Pour the ice cream mixture into a 9×5-inch loaf pan, spread the strawberries evenly over the top, and cover securely with plastic wrap or a lid.
- Place the pan in the freezer and allow the ice cream to freeze for six hours.
- Serve and enjoy!
Serving suggestions:
- Serve your peanut butter and jelly ice cream in a bowl or your favorite ice cream cones. I like sugar cones, but use what you have on hand or prefer.
- Peanut butter and jelly ice cream would make a lovely dessert with grilled entrees such as Grilled Half Chicken, Grilled Pork Tenderloin, or Beer Can Chicken.
- And what big or little kid wouldn’t love this fun ice cream at their birthday party?
Recipe variations:
- When you add the strawberries, sprinkle a handful of chopped nuts over the ice cream for some extra crunch.
- You can change up the jelly or jam and use your favorite flavor. You can also swap out the corresponding berries or fruit.
How to store ice cream:
For the best results, store the ice cream in an airtight container in the back of the freezer for up to three months. Don’t store it in the freezer door; the temperature fluctuates every time the door is opened.
Recipe FAQs:
Yes, you can use either crunchy or creamy. I usually use extra-crunchy because that’s what we usually have on hand. The ice cream will taste the same either way; it will just have more crunch with crunchy.
Yes, because they have similar ingredients; you can use either jam or jelly in this recipe. The main difference is that jam includes bits of fruit, and jelly is made with fruit juice. I have never tried the 100 percent fruit spreads, so I cannot say how that would work.
Sharon’s tips:
- Dip your ice cream scooper in warm or room-temperature water before scooping. This will make it easier to scoop the ice cream and keep it from sticking.
- You don’t need to worry about taking this ice cream out of the freezer for a few minutes to let it soften before you serve it. The jelly in this ice cream recipe keeps the mixture from freezing solid or setting up as hard as most no-churn ice creams.
- I like to use a heavy-duty plastic storage loaf pan with a lid to initially freeze and then store my ice cream.
- I have only made this recipe with regular, purchased name-brand peanut butter. I do not recommend homemade or natural peanut butter because it tends to separate.
More recipes with peanut butter:
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon.
Recipe:
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Grits and Pinecones.
Peanut Butter and Jelly Ice Cream Recipe (No Churn)
Equipment
- Electric hand or stand mixer
Ingredients
- 2 cups heavy cream or heavy whipping cream
- 14 ounce can sweetened condensed milk
- 1 cup peanut butter, crunchy or creamy
- 1 cup strawberry jelly
- ½ cup diced strawberries
Instructions
- Add the chilled heavy cream to a large chilled bowl and use a hand-held or stand electric mixer to whip it into stiff peaks. (Stiff peaks mean that when you lift the beaters, the peaks stand straight up and do not fall over.)
- Add the jelly, peanut butter, and sweetened condensed milk to the whipped cream and carefully fold it in with a rubber spatula or wooden spoon so you don’t deflate the whipped cream.
- Pour the ice cream mixture into a 9×5-inch loaf pan, spread the strawberries evenly over the top, and cover securely with plastic wrap or a lid.
- Place the pan in the freezer and allow the ice cream to freeze for five hours.
- Serve and enjoy!
Leave a Reply