Peanut Butter and Jelly Ice Cream
This recipe for homemade No Churn Peanut Butter and Jelly Ice Cream with Peanut Butter Cups could not be easier or more delicious! You'll impress yourself and others when you make this amazing dessert!
Servings: 10 servings
Calories: 424kcal
Ingredients
- 2 cups heavy whipping cream
- 1 ½ tsp vanilla extract
- 14 oz sweetened condensed milk
- ½ cup creamy peanut butter melted and cooled
- ½ cup strawberry jam melted and cooled
- ½ cup peanut butter cups chopped
Instructions
- Pour the jam and peanut butter each into a bowl. Microwave them each for up to 30 seconds. Stir then set aside. Pour the can of sweetened condensed milk into a large bowl and set aside.
- In a large bowl or bowl of an electric mixer, whip the heavy cream and vanilla on until medium peaks form. Gently fold in about a cup of the whipped cream into the condensed milk and then fold the condensed milk mixture into the bowl of whipped cream until combined. Pour in about 1/4 cup 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).
- Pour about half of the mixture into an 11x7" baking dish. Drizzle half of the jam and half of the peanut butter cups on top of the ice cream. Swirl the mixture with a knife then pour the rest of the ice cream on top. Drizzle the remaining 1/4 cup of peanut butter on top along with the rest of the jam and peanut butter cups. Swirl it all again with a knife.
- Cover with plastic wrap and freeze for 4-6 hours.
Notes
Place some aluminum foil on top of the plastic wrap if freezing for more than 6 hours.
Nutrition
Serving: 1serving | Calories: 424kcal | Carbohydrates: 38g | Protein: 8g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 67mg | Sodium: 127mg | Potassium: 284mg | Fiber: 1g | Sugar: 33g | Vitamin A: 806IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 0.4mg