This peanut butter and jelly ice cream takes one of your favourite sandwich fillings and turns it into a delicious frozen dessert.
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
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.
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
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.
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
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
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 ice cream
- ice cream maker
- Hand mixer or stand mixer
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
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.
- 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!
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.