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Why I Love This Peanut Butter & Jelly Ice Cream Recipe
I don’t want this week to end! There are just too many great ice creams! Today’s ice cream is an extra special recipe because not only does it encompass the all-American classic flavors of peanut butter and jelly. You can make this amazing peanut butter ice cream swirled with strawberry jam. I mean, it tastes exactly like the sandwich but better.
I’m so glad you all enjoyed this year’s annual ice cream week. I am already thinking of new flavors and combinations for next year! Happy Ice Cream Month!
Follow These Tips
Serving & Storage
To serve – Serve slightly softened so the swirls scoop cleanly. Add crushed peanuts or a drizzle of extra jam if you want more texture.
To store – Store in an airtight container for up to 2 months in the freezer.
More Ice Cream Recipes to Try
Have I Convinced You to Make This Recipe?
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Peanut Butter & Jelly Ice Cream
Ingredients
For the ice cream
- 2 cups + 2 tbsp whole milk separated
- 1 ½ cups heavy cream
- ½ tsp kosher salt
- ½ cup granulated sugar
- 2 tbsp light corn syrup
- 1 tbsp + 1 tsp cornstarch
- 2 tsp vanilla extract
- ¾ cup creamy peanut butter
For the strawberry jam
- 1 cup strawberries cleaned and hulled
- ¾ cup granulated sugar
- 2 tbsp fresh lemon juice
Instructions
For the ice cream
- Combine 2 cups milk and heavy cream in a 4-quart kettle. A large kettle is important so the mixture does not boil over. Add the sugar, corn syrup and salt. Place over medium-high to high heat and stir frequently so the mixture does not scorch.2 cups + 2 tbsp whole milk, 1 ½ cups heavy cream, ½ cup granulated sugar, 2 tbsp light corn syrup, ½ tsp kosher salt
- While the milk mixture is heating, in a separate bowl, whisk the reserved 2 tablespoons of milk and cornstarch until dissolved. This creates a cornstarch slurry.2 cups + 2 tbsp whole milk, 1 tbsp + 1 tsp cornstarch
- Bring the milk mixture to a boil. It seems wrong to boil the milk, but this works! Let the mixture boil well, stirring constantly for a few minutes.
- After 2-3 minutes, remove from heat and whisk in the cornstarch slurry.
- Once mixed in, place back on medium heat until the mixture just begins to bubble, letting you know the cornstarch has been activated.
- Remove from heat and stir in peanut butter and vanilla extract. Stir until peanut butter is completely melted into the ice cream base. Let the mixture cool.¾ cup creamy peanut butter, 2 tsp vanilla extract
- Place in an airtight container and chill completely.
- While chilling, make strawberry jam (recipe follows). I find chilling the ice cream overnight is the best.
For the strawberry jam
- Mash strawberries to bring out the juices.1 cup strawberries
- Add sugar and lemon juice.¾ cup granulated sugar, 2 tbsp fresh lemon juice
- Place over medium-high heat and bring to a simmer, stirring occasionally. Lightly boil until mixture thickens to a jam consistency, about 6-10 minutes.
- Remove from heat and cool to room temperature.
- Place in an airtight container and chill until ready to assemble ice cream.
To assemble
- When ready to freeze, remove from refrigerator and freeze using an ice cream maker. Follow the instructions with your maker. My KitchenAid attachment takes about 25 minutes.
- Layer ice cream and chilled jam into a container. At this point, the ice cream is a soft-serve consistency. Place in a deep freeze to chill fully.
Video
Notes
- Adapted from Jeni’s Splendid Ice Creams at Home
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
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