Peanut Butter and Jelly Ice Cream Recipe (No Churn)

Several scoops of peanut butter and jelly ice cream in white bowls.

5 from 1 vote

Peanut Butter and Jelly Ice Cream Recipe (No Churn)

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!

Prep Time10

Freezing6

Total Time6 10

Course: Dessert, Snack

Cuisine: American

Servings: servings

Calories: 675kcal

Author: Sharon Rigsby

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 9x5-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!

Notes

Dip your ice cream scooper in warm or room-temperature water before scooping. This will make scooping the ice cream easier 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 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.

Nutrition