1. Can I make peanut butter jelly ice cream without an ice cream maker?

Yes! After preparing and chilling the base, pour it into a freezer-safe container. Stir it every 30–45 minutes for 3–4 hours to break up ice crystals. The texture will be less creamy than churned, but still tasty.

2. What type of peanut butter works best in this recipe?

Use smooth, creamy peanut butter for the best texture. Avoid chunky or natural peanut butters with oil separation, as they may cause graininess in your peanut butter jelly ice cream.

3. Can I use store-bought jam instead of homemade?

You can—but homemade strawberry jam gives you better control over sweetness and texture. If using store-bought, choose a thick, high-fruit variety so it swirls nicely without sinking.

4. How long can I store homemade peanut butter jelly ice cream?

For peak flavor and texture, enjoy it within 1–2 weeks. Keep it in an airtight container with parchment pressed on top to prevent freezer burn.

Peanut Butter Jelly Ice Cream – 1 Nostalgic Flavor You’ll Crave

Description

Creamy peanut butter ice cream swirled with homemade strawberry jam for the ultimate nostalgic frozen dessert.

Ingredients

Scale

2 cups whole milk
2 tablespoons whole milk
1½ cups heavy cream
½ cup granulated sugar
2 tablespoons light corn syrup
½ teaspoon kosher salt
1 tablespoon + 1 teaspoon cornstarch
2 teaspoons vanilla extract
¾ cup creamy peanut butter
1 cup fresh strawberries, hulled
¾ cup granulated sugar (for jam)
2 tablespoons fresh lemon juice

Instructions

1. Combine milk, cream, sugar, corn syrup, and salt in a saucepan and bring to a gentle boil.

2. Whisk cornstarch with remaining milk to create a slurry.

3. Add slurry to the hot mixture and cook until slightly thickened.

4. Remove from heat and whisk in peanut butter and vanilla extract.

5. Cool completely and refrigerate for at least 4 hours.

6. Mash strawberries, add sugar and lemon juice, then simmer until jam thickens.

7. Cool jam completely and refrigerate.

8. Churn ice cream base according to manufacturer instructions.

9. Layer churned ice cream with strawberry jam and swirl gently.

10. Freeze for 4 hours before serving.

Notes

For best texture chill the base overnight.
Use creamy peanut butter for smooth results.
Store in an airtight container for up to 2 weeks.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Churned
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 278
Sugar: 17g
Sodium: 180mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 5g
Cholesterol: 42mg

Keywords: Peanut Butter Jelly Ice Cream, homemade ice cream, peanut butter dessert