Peanut butter and jelly ice cream combines one of the most beloved flavor combinations with the cool, creamy goodness of ice cream. It's a sweet treat loaded with nostalgia.
Peanut butter and jelly is a classic childhood flavor. So is ice cream. I decided to put them together, and what I got was pure magic.
Peanut Butter and Jelly Ice Cream
This was inspired by my mint brownie ice cream and this banana split ice cream. It pairs well with my salted caramel milkshake and these funnel cake fries
Ingredients
It only takes a few simple ingredients to make this recipe. Just like our peanut butter and jelly muffins. You'll find them all easily at your local grocery store.
- heavy whipping cream
- sweetened condensed milk
- peanut butter
- strawberry jam
- pretzels
See the recipe card at the end of the post for quantities.
Instructions
It only takes a few simple steps to make this recipe like our peanut butter and jelly cheesecake bars.
Step 1: Make the Whipped Cream
Whisk the cream vigorously in a medium bowl until stiff peaks form.
Step 2: Add All Ingredients Except Pretzels
Add the condensed milk, peanut butter, and jam to the whipped cream and mix gently until well combined.
Step 3: Add the Pretzels
Gently fold the crushed pretzels into the ice cream mixture to evenly distribute them.
Step 4: Freeze
Pour the mixture into a 9x11 loaf pan and freeze for 4 to 6 hours until completely frozen. Enjoy!
Hint: When mixing, be gentle so the whipped cream maintains its consistency.
Try my peanut butter and jelly bars and our peanut butter and jelly shot if you enjoy this flavor combination and want to kick it up a notch.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this peanut butter and jelly ice cream.
- Peanut Butter Powder - You can use a peanut butter powder like PB Fit in place of peanut butter.
- Your Favorite Jam - Use your favorite flavor of jam in this recipe.
Variations
Want to personalize this peanut butter and jelly ice cream recipe? Here are some of my tried and true tips for changing up this recipe.
- Crunchy Peanut Butter - Try crunchy peanut butter for more texture.
- Anything Crunchy - You can use waffle cone pieces, peanuts, and other crunchy add-ins for this ice cream.
If you love recipes like this, you may also enjoy my peanut butter cup ice cream and this hot chocolate ice cream. My easy pineapple ice cream (no churn) is worth taking a look at as well.
Storage
Store this ice cream in an air-tight, freezer-safe container for up to 3 months.
Tips
This is a very simple recipe, but I do have a couple of tips to make it the best it can be.
- As soon as stiff peaks form, stop whipping the cream. Overwhipping will cause the peaks to collapse.
- Be gentle when folding the ingredients into the whipped cream to keep the air content intact.
More Ice Cream Recipes
Do you like ice cream? Here are some recipes you may also like to try.
FAQ
Do you have questions about peanut butter and jelly ice cream? Here are some of the most commonly asked questions about this peanut butter and jelly ice cream.
Whipped cream is used to give no-churn ice cream its smooth consistency.
The main difference is that churn ice cream contains eggs and no-churn ice cream doesn't.
It will keep for up to 3 months in the freezer in an air-tight, freezer-safe container.
Peanut Butter and Jelly Ice Cream
Ready to get cooking? Remember that you can print this recipe if you would like.
Peanut Butter and Jelly Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- ½ cup peanut butter
- ¾ cup strawberry jam
- ½ cup crushed pretzels
Instructions
- Get out and measure your ingredients.
- In a medium sized bowl, whisk the cream vigorously until stiff peaks begin to form.
- Add the condensed milk, peanut butter, and jam to the whipped cream and mix again until all the ingredients are homogenous.
- Gently fold in the crushed pretzel pieces, ensuring they are evenly distributed throughout the mixture.
- Pour the mixture into a 9x11 inch loaf pan.
- Place the pan in the freezer and allow the ice cream to set for 4-6 hours, or until completely frozen.
- Scoop and serve.
- In a cone.
- Or in a bowl. Enjoy every bite.
Notes
- As soon as stiff peaks form, stop whipping the cream. Overwhipping will cause the peaks to collapse.
- Be gentle when folding the ingredients into the whipped cream to keep the air content intact.
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