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    You are here: Home / Ice cream / Peanut butter and jelly ice cream

    Peanut butter and jelly ice cream

    Published: Apr 18, 2020 · Modified: Nov 12, 2022 by Sarah Brooks

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    This peanut butter and jelly ice cream takes one of your favourite sandwich fillings and turns it into a delicious frozen dessert.

    Peanut butter and jelly ice cream

    The salty creamy peanut butter ice cream is offset by the sweet tang of the raspberry jelly. I used crunchy peanut butter for extra crunch and texture, but you could equally use smooth peanut butter if you prefer.

    In Australia peanut butter and jelly sandwiches are referred to as peanut butter and jam sandwiches. Jelly in Australia usually means the wobbly, artificially flavoured and coloured stuff from a small cardboard box you add boiling water to and refrigerate, sometimes called Jello in other countries. I use the term jelly and jam interchangeably here, but according to some jelly technically refers to sweetened, clear fruit juice that's set with pectin.

    I always think of peanut butter and jam sandwiches as a breakfast food to be eaten on toast in the morning but people the world over enjoy them at any time. And now you can enjoy it as a dessert! Like many of my other ice cream recipes, this is egg free with no custard base. The only cooking needed is for the raspberry jelly.

    To make the peanut butter and jelly ice cream

    First make the peanut butter ice cream

    Ice cream ingredients
    Adding cream to bowl
    Adding peanut butter to bowl
    Adding vanilla essence

    Combine the cream, peanut butter, brown sugar, vanilla essence and salt in a large bowl. Beat with a hand beater or stand mixer until it's thick and resembles whipped cream.

    Whipped ice cream mix

    Chill in the fridge until nice and cold, at least three or four hours.

    Before churning, make the raspberry jelly

    If you're using a self-churning ice cream machine like my Cuisinart turn it on for at least ten minutes before churning to chill the machine down.

    Churn the ice cream. If using crunchy peanut butter you may find it sticks somewhat when churning. You could try poking it very carefully through the lid to get it going, or stopping the machine Briefly to move the mix. Don't leave it for more than a few seconds or the ice cream will start to freeze and the machine won't start again And/Or you could damage the machine's motor.

    To make the raspberry jelly

    Adding raspberries to pot
    Adding sugar to pot

    Add raspberries, sugar and jam set if using to a small saucepan. Simmer for five to ten minutes until the raspberries break down and the jelly starts to thicken.

    Straining raspberry mix

    Remove from heat and cool. If a smoother jelly is desired, strain the jelly. As the jelly cools it will become thick and difficult to strain. You may need to work at it (good for those arm muscles!). Try using the back of a plastic cup to help get the mix through, otherwise, for a more chunky jelly leave the seeds in.

    Chill in the fridge, then transfer to a piping bag to assemble ice cream (optional)

    To assemble ice cream

    Piping jelly into ice cream
    Ice cream with piped jelly

    Transfer churned peanut butter ice cream to a chilled container. Using the pointy end of a spoon create a snaking valley through the ice cream. Pipe the raspberry jelly into the valley and smooth over. You may want to keep some jelly to serve at the end.

    Hot tip: Alternatively layer peanut butter ice cream and raspberry jelly into the container until done. You will get a less rippled effect but it will be easier to assemble and will still taste delicious.

    Freeze overnight or until desired firmness is reached.

    To serve the ice cream

    Peanut butter and jelly ice cream

    Scoop the ice cream into bowls, Top with leftover jelly and sprinkle with chopped peanuts.

    Dig in and enjoy!

    Have you made this recipe? I'd love to know how it went in the comments below 🙂

    Peanut butter and jelly with sauce and nuts
    Peanut butter and jelly ice cream

    Peanut butter and jelly ice cream

    Author: Sarah Brooks
    This peanut butter and jelly ice cream takes one of your favourite sandwich fillings and turns it into a delicious frozen dessert.
    5 from 5 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Chilling time 4 hrs
    Total Time 4 hrs 30 mins
    Course Dessert, Snack
    Cuisine American
    Servings 8 serves (⅔ cup each), approx.
    Calories 376 kcal

    Equipment

    • ice cream maker
    • Hand mixer or stand mixer

    Ingredients

    Peanut butter ice cream

    • 2 cups (500ml) thickened cream
    • ½ cup crunchy or smooth peanut butter
    • 1 tablespoon brown sugar
    • 1 teaspoon vanilla essence
    • 1 pinch salt
    • ¼ cup crushed peanuts

    Raspberry jelly sauce

    • 9 oz (250gms) fresh or frozen raspberries
    • ¼ cup (50gms) white sugar
    • jam set

    Instructions
     

    Peanut butter ice cream

    • Add cream, peanut butter, brown sugar, vanilla essence and salt to a large mixing bowl. Beat with hand beaters or a stand mixer until thick and starting to form peaks.
    • Chill mix in fridge, at least three to four hours
    • If using a self refrigerating ice cream churner turn on ten minutes before churning, otherwise take the freezer bowl out just before churning.
    • Make the raspberry jelly, you will need this for swirling into the ice cream mix once churned.
    • Churn mix in machine. If you are using crunchy peanut butter the mix may stick and not turn over well.

    Raspberry Jelly

    • Add raspberries, sugar and jam set if using to a small saucepan.
    • Simmer on a low heat for five to ten minutes, stiring frequently until the raspberries have broken down and the jelly starts to thicken.
    • Allow to cool. For a smoother jelly strain the jelly mix (optional). If using jam set the jelly will be thick and hard to strain, try using the bottom of a plastic cup or similar to push the flesh through. For a more chunky jelly leave unstrained.
    • Chill in the fridge.

    To assemble the peanut butter and jelly ice cream

    • Put raspberry jelly into a pipping bag (optional)
    • Transfer peanut butter ice cream to container. Use the end of a spoon or similar to create valley through the ice cream. Pipe raspberry jelly into valley, smooth and freeze overnight or until desired consistency is reached
    • Alternatively layer peanut butter ice cream with spoonfuls of raspberry jelly in alternating layers until done. Freeze overnight or until desired consistency is reached

    To serve the ice cream

    • Scoop out peanut butter and jelly ice cream into a bowl. Drizzle with extra raspberry jelly and sprinkle with chopped peanuts
    • Digg in and enjoy!

    Notes

    This recipe makes a raspberry jelly but you could replace this with strawberries if you wish.
    Using crunchy peanut butter may make it harder to churn.  You can use smooth peanut butter instead and add extra chopped peanuts for crunch at the end.  

    Nutrition

    Calories: 376kcalCarbohydrates: 19gProtein: 7gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 67mgSodium: 92mgPotassium: 232mgFiber: 3gSugar: 14gVitamin A: 880IUVitamin C: 9mgCalcium: 61mgIron: 1mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: ice cream machine, jam, peanut butter
    Tried this recipe?Let us know how it was!
    Peanut butter and jelly ice cream in scoop
    80 shares
    • Share35
    • Yummly
    • Tweet

    Reader Interactions

    Comments

    1. Sally

      April 19, 2020 at 9:07 pm

      5 stars
      You had me at peanut butter! This icecream flavour sounds incredible!

      Reply
      • Sarah Brooks

        April 23, 2020 at 12:34 pm

        Thanks Sally, it did not last long in my house!

        Reply
    2. Sylvie

      April 20, 2020 at 1:50 am

      5 stars
      One of my favourite flavour combo! Love that you made your own jam as well, it makes this dessert even more special!

      Reply
      • Sarah Brooks

        April 23, 2020 at 12:36 pm

        Thank-you Sylvie, its so quick and easy and I can't go past a good raspberry jam, on toast or in ice cream

        Reply
    3. Robyn

      April 20, 2020 at 11:29 pm

      5 stars
      What an amazing classic combination to have in an ice cream! Yum!

      Reply
    4. Jaimie

      April 21, 2020 at 12:46 am

      5 stars
      This looks almost too good to be true! Can't wait to give this a go, thank you for sharing 🙂

      Reply
      • Sarah Brooks

        April 23, 2020 at 12:40 pm

        Thanks Jaimie, let me know how it goes 🙂

        Reply
    5. Gavin

      April 21, 2020 at 9:38 pm

      5 stars
      It's a classic for a reason!! My Family LOVED this - so much so we skipped our weekly Messina run.

      Reply
      • Sarah Brooks

        April 23, 2020 at 12:40 pm

        Thanks, Gavin, wow good enough to skip the Messina run, that is high praise! I'm glad you and your family enjoyed it, my kids were licking the bowl 🙂

        Reply

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