Table of Contents
  1. Watch how to make this PB&J ice cream:
  2. 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, but you have the chance to receive a KitchenAid mixer with the ice cream freezer attachment! My KitchenAid is a staple in the kitchen and a workhorse that I use almost every day. And the company has been generous enough to partner with The Gray Boxwood and help one of you receive my favorite appliance. All you need to do is leave a comment on the video telling me your favorite ice cream flavor, and one of you will receive the mixer! (Make sure to leave your comment on the YouTube video itself and read the official rules before entering.) Soon, 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 The Gray Boxwood’s annual ice cream week. I am already thinking of new flavors and combinations for next year! And don’t forget: one of you will be able to make this in a new KitchenAid mixer! Leave a comment (on the YouTube video) letting me know your favorite flavor, and you could receive the mixer and ice cream attachment! Happy Ice Cream Month!

Watch how to make this PB&J ice cream:

YouTube video
A scoop of ice cream sits in a dish topped with nuts and a strawberry.

Peanut Butter & Jelly Ice Cream

No ratings yet
Bringing the classic flavors of peanut butter and jelly to ice cream is phenomenal. It's two incredible American classics put together – great for summer days and nights.
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings 14


For the ice cream

  • 2 cups + 2 tbsp whole milk
  • 1 ½ cups heavy cream
  • ½ tsp kosher salt
  • ½ cup white granulated sugar
  • 2 tbsp 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 white granulated sugar
  • 2 tbsp fresh lemon juice


For the ice cream

  • Combine 2 cups milk and 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.
  • While the mixture is heating, whisk the reserved 2 tablespoons of milk and cornstarch until dissolved. This creates a cornstarch slurry.
  • 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.
  • 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.
  • Add sugar and 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.


Serving: 0.5cupCalories: 278kcal
Course Ice Cream
Cuisine American
Difficulty Easy
Method Freezing
A scoop of ice cream topped with nuts and a strawberry.
A scoop of ice cream sits in a dish adorned with nuts and strawberries.

You May Also Like

Never miss a post by signing up for my newsletter.


I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me

Leave a Comment

Recipe Rating:

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Just want to say a big thank you for all these wonderful flavor and new ice cream technique. I have made a few of them and my favorite ice cream flavor……Nutella, it is to die for.
    Keep up the great work and enjoy the ice cream summer.

  2. You are making me so hungry! I love it. It’s a toss up between strawberry & Carmel. I can’t wait to make this!

  3. PB & J ice cream looks good. However, I’m pretty much a plain Jane with vanilla, but put on plenty of hot fudge and maybe some nuts. A bit of caramel would work, too.

  4. My in laws dump a bit of grape nuts into the ice cream when it is nearly frozen. Still crunchy that way.