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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
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


  • 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.

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!


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.  


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
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