Indulge in this homemade peanut butter and jelly ice cream recipe! Creamy peanut butter, swirls of sweet jelly and crushed Nutter Butter cookies make this frozen treat a nostalgic favorite. You can make it with just need six-ingredients without an ice cream maker!
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This Peanut Butter & Jelly No-Churn Ice Cream is everything you love about the classic sandwich, swirled into a creamy, dreamy scoopable frozen dessert. It’s rich, salty-sweet, and packed with crushed Nutter Butter cookies for a nostalgic crunch in every bite.
The best part? You don’t even need an ice cream maker. This no-churn recipe comes together with just a handful of ingredients, a mixing bowl, and a freezer.
It’s perfect for lazy summer days just like my no bake peanut butter pretzel pie!
Peanut butter fans will also love this chocolate peanut butter oreo pie and chocolate and peanut butter brownies!
Jump to:
Why This Recipe Works
- Classic combination: This recipe combines two classic treats: peanut butter and jelly plus ice cream.
- Delicious: The rich, creamy vanilla pb and j ice cream is swirled with peanut butter and strawberry jam! It’s perfect anytime of the year. If you’re looking for a fall flavored ice cream, try this pumpkin spice ice cream.
- Crunchy: Crumbled Nutter Butter cookies add crunch and extra peanut butter flavor just like in these peanut butter nutter butter bars.
- Easy: No-churn recipe made with only 6 basic ingredients! For easy ice cream recipes made with store bought ice cream, try these ice cream mini cakes, matcha green tea affogato and croissant with ice cream!
Ingredients
Below are useful notes about some of the ingredients.
- Heavy cream: Use heavy cream or heavy whipping cream. Cream should be at least 36 % milk fat. Keep it in the fridge until you are ready to use it. Cold cream whips better.
- Sweetened condensed milk: Sweetened condensed milk makes this ice cream sweet, rich and creamy just like my strawberry swirl ice cream! Be sure to use sweetened condensed milk and not evaporated milk.
- Jam: I use store bought strawberry jam.
- Peanut butter: I use creamy peanut butter such as Jif or Skippy. I wouldn’t recommend natural peanut butter since it has a different texture and can be a little gritty. Peanut butter fans will also love this peanut butter donut recipe.
- Nutter Butters: Crushed Nutter Butter cookies add some crunch and extra peanut butter flavor.
Substitutions & Variations
- Instead of Nutter butter cookies, use crushed Oreos or chopped mini or regular Reese’s peanut butter cups!
- Swap in crunchy peanut butter for creamy peanut butter.
- Use homemade or store bought jam. Any flavor works!
Instructions
Step 1 (Picture 1 above)– Crush the Nutter Butters with a food processor or put them in a large zip lock and crush with a rolling pin. Heat the peanut butter and jelly in small bowls in the microwave for about 30 seconds. Set aside.
Step 2 (Picture 2 above)– In the bowl of an electric mixer, whip the cream to medium peaks.
Step 3 (Picture 3 above)– Next, gently fold in the vanilla and sweetened condensed milk.
Step 4 (Picture 4 above)– Fold in the crushed Nutter Butters.
Step 5 (Picture 5 above)– Pour in about 1/4 cup (or half) of the melted peanut butter. Fold it just a few times to incorporate the peanut butter slightly.
Step 6 (Picture 6 above)– Pour half into a loaf pan. Drizzle with half of the jelly and half of the remaining peanut butter.
Step 7 (Picture 7 above)– Add the rest of the ice cream mixture. Drizzle with the rest of the peanut butter and jelly. Swirl up and down and side to side with a knife.
Step 8 (Picture 8 above)– Top with the crushed Nutter Butters. Cover with plastic wrap and aluminum foil. Freeze 4-6 hours until frozen solid.
Recipe FAQs
I used strawberry jam. You can use any flavor homemade or store bought jam you like!
Jelly and crunchy chopped Nutter Butter cookies go really well with peanut butter ice cream. You can add crushed graham crackers or drizzle it with chocolate sauce or sprinkle it with a little flaky sea salt!
Store peanut butter jelly ice cream in a container with plastic wrap and aluminum foil or a lid in the freezer for up to 1 month.
Press a layer of plastic wrap against the ice cream to help prevent freezer burn.
Expert Tips
- Use sweetened condensed milk and not evaporated milk for this peanut butter and jelly ice cream recipe. The cans look similar, but they are not the same.
- Make sure the heavy cream is cold. Cold cream whips better.
- If the ice cream is hard to scoop, use a warm ice cream scoop or let the ice cream sit at room temperature for a few minutes before scooping.
- Press a layer of plastic wrap against the ice cream to help prevent freezer burn.
Easy Homemade Peanut Butter and Jelly Ice Cream Recipe
Equipment
Ingredients
- 2 cups (476 g) heavy whipping cream
- 1 ½ teaspoons vanilla extract
- 14 ounces (396 g) sweetened condensed milk
- ½ cup (129 g) creamy peanut butter melted and cooled
- ⅓ cup (113 g) strawberry jam melted and cooled
- 10 (115 g) Nutter Butter cookies divided, crushed
Instructions
- Chop or crush 8 Nutter Butters into crumbs and pieces using food processor. You can also chop them with a knife or place the cookies in a large zip lock back and hit them with a rolling pin. Crush them into fine crumbs and leave a few larger pieces. Set aside. Crush the two remaining Nutter Butters and set aside for the topping.
- Pour the jam and peanut butter each into small bowls. Microwave them each for up to 30 seconds. Stir then set aside to cool slightly.
- In a large bowl or bowl of an electric mixer, whip the heavy cream with an electric mixer on medium high speed until medium peaks form, about 3-4 minutes.
- Using a spatula, gently fold in the vanilla extract and sweetened condensed milk. Gently fold in the crushed Nutter Butters. Fold in half of the melted peanut butter. Fold it just a few times to slightly incorporate the peanut butter-we don't want to incorporate it completely. (If the peanut butter has cooled too much and is solid again, microwave it 7 seconds at a time til its pourable.
- Pour half of the mixture into a standard loaf pan. Drizzle half of the jam and half of the remaining peanut butter on top. Pour the rest of the ice cream mixture on top. Drizzle the rest of the peanut butter and jelly on top.
- Insert a butter knife into the mixture and swirl a few times up and down and from side to side to create swirls. Sprinkle the crumbs from the 2 Nutter Butter cookies on top.
- Place plastic wrap directly on top of the ice cream to prevent freezer burn. Cover tightly with aluminum foil. Freeze for at least 4-6 hours until completely frozen.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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