Easy Homemade Peanut Butter and Jelly Ice Cream Recipe
Peanut Butter and Jelly Ice Cream is creamy and delicious. It's made with peanut butter, jam and crushed Nutter Butter cookies. This six-ingredient ice cream recipe is super easy to make without an ice cream maker!
Servings: 10 servings
Calories: 464kcal
Equipment
Ingredients
- 2 cups heavy whipping cream
- 1 ½ teaspoons vanilla extract
- 14 ounces sweetened condensed milk
- ½ cup creamy peanut butter melted and cooled
- ⅓ cup strawberry jam melted and cooled
- 10 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
Heavy cream: Use cold heavy cream or heavy whipping cream for best results.
Nutter Butters: Instead of Nutter Butters, use crushed Oreos or chopped mini or regular peanut butter cups.
Peanut butter: Use commercial peanut butter such as JIF or Skippy. I don’t recommend using natural peanut butter. I use creamy peanut butter. You can also use crunchy peanut butter if you prefer.
Jam: I use store bought strawberry jam. Use any flavor store bought or homemade jam.
Peanut butter and jam: If your peanut butter and jam have cooled too much and are solid when you're ready to add them, microwave them a few extra seconds and give them a stir. They shouldn't be hot when you add them, but they should be warm enough that you can drizzle them.
Toppings: Top with extra chopped Nutter butters or chopped nuts. Drizzle with extra melted peanut butter or jam if you like!
Storage: Store peanut butter ice cream in an airtight container in the freezer for up to 1 month. Press plastic wrap directly on top of the ice cream to prevent freezer burn. Store ice cream in the bottom (or back) of your freezer where the temperature doesn’t fluctuate as much.
Nutrition
Serving: 1serving | Calories: 464kcal | Carbohydrates: 43g | Protein: 8g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 67mg | Sodium: 172mg | Potassium: 275mg | Fiber: 1g | Sugar: 34g | Vitamin A: 806IU | Vitamin C: 2mg | Calcium: 153mg | Iron: 0.4mg
