This peanut butter and jelly ice cream turns a classic sandwich filling into a creamy, frozen treat. The salty, rich peanut butter ice cream balances beautifully with the sweet, tangy raspberry jelly. I used crunchy peanut butter for added texture, but smooth peanut butter works just as well.
In some places peanut butter and jelly is called peanut butter and jam. I use the terms interchangeably here. This recipe is egg-free and doesn’t use a custard base; the only cooking required is to make 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 and a pinch of salt in a large bowl. Beat with a hand mixer or stand mixer until the mixture thickens and holds soft peaks, similar to whipped cream.
Chill the mixture in the fridge for at least three to four hours so it’s very cold before churning.
If you have a self-refrigerating ice cream machine, turn it on about ten minutes before churning to cold-start it. Otherwise remove the frozen bowl from the freezer just before you begin.
Churn the peanut butter mixture according to your machine’s instructions. If you used crunchy peanut butter the solids can sometimes stick during churning — you can briefly stop the machine to ease the mix or very carefully poke through the lid to loosen it. Don’t stop for long or the mix may start to freeze and the machine might not restart easily.
To make the raspberry jelly
Place raspberries, sugar and jam set (if using) into a small saucepan. Simmer gently for five to ten minutes, stirring often, until the fruit breaks down and the mixture begins to thicken.
Remove from the heat and let cool. For a smooth jelly, strain the mixture to remove seeds; this becomes harder as it cools, so work while it’s still warm. Use the back of a cup or similar to press the pulp through the sieve. If you prefer a chunkier sauce, skip straining. Chill the jelly in the fridge. Transfer to a piping bag if you plan to pipe it into the ice cream.
To assemble the ice cream
Transfer the churned peanut butter ice cream to a chilled container. Use the tip of a spoon to carve a winding valley through the ice cream, pipe the raspberry jelly into the groove, then smooth the surface. Reserve some jelly to serve on top if you like.
Hot tip: Layering spoonfuls of ice cream and jelly alternately is an easier method and still delicious — you’ll get less of a ripple effect but it’s quicker to assemble.
Freeze overnight or until the ice cream reaches your preferred firmness.
To serve the ice cream
Scoop into bowls, drizzle with extra raspberry jelly and sprinkle with chopped peanuts for crunch.
Enjoy immediately.
If you try this recipe, I’d love to hear how it turned out in the comments.
📋 Recipe
Peanut butter and jelly ice cream
Equipment
- ice cream maker
- hand mixer or stand mixer
Ingredients
Peanut butter ice cream
- 2 cups (500ml) thickened cream
- ½ cup crunchy or smooth peanut butter
- 1 tablespoon brown sugar
- 1 teaspoon vanilla essence
- pinch of salt
- ¼ cup crushed peanuts
Raspberry jelly sauce
- 9 oz (250 g) fresh or frozen raspberries
- ¼ cup (50 g) white sugar
- jam set (optional)
Instructions
Peanut butter ice cream
- Add cream, peanut butter, brown sugar, vanilla and salt to a large bowl. Beat with hand beaters or a stand mixer until thick and starting to form peaks.
- Chill the mixture in the fridge for at least three to four hours.
- If using a self-refrigerating machine, turn it on ten minutes before churning; otherwise remove the frozen bowl just before churning.
- Churn the mixture. If you used crunchy peanut butter it may stick; briefly pause the machine to loosen the mix if needed.
Raspberry jelly
- Put raspberries, sugar and jam set (if using) into a small saucepan.
- Simmer gently for five to ten minutes, stirring frequently until the raspberries break down and the jelly thickens.
- Allow to cool. For a smoother jelly, strain while warm; for a chunkier result, leave the seeds in. Chill in the fridge.
To assemble the peanut butter and jelly ice cream
- Optional: transfer the chilled jelly to a piping bag.
- Place churned peanut butter ice cream in a chilled container. Create a valley with a spoon, pipe or spoon the raspberry jelly into the groove, smooth and freeze overnight.
- Or layer the ice cream and jelly in alternating spoonfuls until the container is full. Freeze until firm.
To serve the ice cream
- Scoop into bowls, drizzle with extra jelly and sprinkle with chopped peanuts.
- Serve and enjoy.
Notes
This recipe makes a raspberry jelly, but you can substitute strawberries if you prefer.
Crunchy peanut butter can make churning harder; use smooth peanut butter and add extra chopped peanuts at the end if desired.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate. Values can vary by brand and ingredient; calculate based on the specific products you use if you need precise numbers.
