Peanut Butter Jelly Ice Cream Recipe – A Creamy Throwback Twist You’ll Crave

Peanut butter jelly ice cream is the frozen twist on a childhood favorite you didn’t know you needed. This rich, creamy treat blends smooth peanut butter with homemade strawberry jam for the perfect nostalgic scoop. In this recipe, I’ll show you how to make it from scratch with simple ingredients and big flavor. Whether you’re serving it at a summer gathering or just craving something sweet, it’s an easy win every time.

Table of Contents

Table of Contents

From Sandwich to Scoop – The Story Behind This Flavor

Why I Had to Turn PB&J Into Ice Cream

Growing up, peanut butter and jelly sandwiches were the highlight of my lunchbox—especially on warm days when the jelly soaked into the bread just right. Years later, while digging through my freezer for dessert after dinner, the idea hit me: what if that iconic combo lived on as an ice cream?

The first time I tested this peanut butter jelly ice cream recipe, it was more whim than plan. But after one bite, it unlocked a flood of memories. That silky peanut butter base paired with the sweet-tart strawberry jam reminded me of sticky fingers, porch lunches, and simpler times. It instantly became a favorite with my kids—and a go-to recipe at home.

I like to serve it after dishes like my crock pot corned beef and potatoes or alongside something tangy like this cabbage and carrots recipe. It cuts through rich meals with just the right touch of sweetness.

The Magic of Combining Comfort and Craft

This recipe isn’t just fun—it’s elevated. The peanut butter ice cream is silky thanks to a cornstarch-thickened base, and the homemade strawberry jam gives it a bright, fruity punch you just can’t get from a jar.

It’s a great reminder that food doesn’t need to be fancy to be meaningful. Like my banana bread latte, this dessert blends nostalgia with intention. Plus, you can swirl in that jam as generously or lightly as you like. It’s totally yours to customize.

So whether you’re chasing down flavors from your childhood or just love a good twist on a classic, this peanut butter jelly ice cream recipe is one worth making.

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Peanut Butter Jelly Ice Cream Ingredients & Prep Essentials

The Must-Have Ingredients for PB&J Ice Cream Magic

To create a truly nostalgic and indulgent peanut butter jelly ice cream, you’ll need two sets of ingredients: one for the creamy peanut butter base, and another for the sweet-tart strawberry jam. The quality of your peanut butter and strawberries makes all the difference here—so don’t skimp.

Creamy peanut butter blends into a rich, custard-free base thickened with cornstarch, while corn syrup adds a silky texture. The strawberry jam is brightened with lemon juice and simmered just enough to thicken without becoming stiff. This pairing creates that perfect swirl effect in every scoop—like a frozen PB&J sandwich.

Here’s what you’ll need:

Ingredient	Amount
Whole milk	2 cups + 2 tablespoons (divided)
Heavy cream	1½ cups
Granulated sugar	½ cup (plus ¾ cup for jam)
Light corn syrup	2 tablespoons
Kosher salt	½ teaspoon
Cornstarch	1 tablespoon + 1 teaspoon
Vanilla extract	2 teaspoons
Creamy peanut butter	¾ cup
Strawberries (fresh, hulled)	1 cup
Lemon juice (fresh)	2 tablespoons

How to Prep Like a Pro for Creamy Swirls

Start by gathering everything in advance. You’ll heat the milk and cream with the sugar and syrup to build your base, then stir in a cornstarch slurry to thicken it slightly. Adding peanut butter at the end makes it melt in smoothly without clumps.

For the jam, mash your strawberries, stir in sugar and lemon juice, and simmer just until it thickens. Let both the base and the jam cool completely before churning and layering.

I love using this method when prepping frozen desserts like my mint and chocolate ice cream or gingerbread ice cream—the texture and flavor always turn out better when the base chills overnight.

Step-by-Step – How to Make Peanut Butter Jelly Ice Cream

Make the Peanut Butter Ice Cream Base First

Start with a large 4-quart pot—this gives the dairy room to expand when boiling. Add 2 cups of whole milk, 1½ cups of heavy cream, ½ cup sugar, 2 tablespoons corn syrup, and ½ teaspoon salt. Bring the mixture to a gentle boil over medium-high heat, stirring often so it doesn’t scorch. A good boil is essential—it helps develop that dense, scoopable texture every peanut butter jelly ice cream batch needs.

While that heats, whisk the remaining 2 tablespoons of milk with 1 tablespoon + 1 teaspoon cornstarch in a small bowl to form a slurry. This acts as your thickener. After the dairy mixture has boiled for 2–3 minutes, remove it from heat and whisk in the slurry.

Return the pot to medium heat and stir just until the mixture starts bubbling again. You’ll feel it thicken slightly. Remove it from heat immediately.

Now, stir in ¾ cup of creamy peanut butter and 2 teaspoons vanilla extract. Whisk until smooth and fully incorporated. Let it cool to room temperature, then transfer to an airtight container and chill for at least 4 hours—or overnight for best results.

This method mirrors the base I use in my piñon ice cream recipe, which also benefits from a slow-chill for maximum creaminess. It’s the same foundation that makes this peanut butter jelly ice cream so irresistibly smooth and rich.

Prepare the Homemade Strawberry Jam Swirl

While the base is chilling, it’s time to make the jelly part of this peanut butter jelly ice cream. Start by mashing 1 cup of hulled strawberries in a saucepan to release their juices. Add ¾ cup sugar and 2 tablespoons of fresh lemon juice.

Bring the mixture to a simmer over medium-high heat, stirring occasionally. Let it bubble gently until thickened—usually about 6–10 minutes. You’re aiming for a soft, spoonable jam that swirls easily into the ice cream without freezing solid. Remove from heat and let cool to room temperature, then chill in the fridge until you’re ready to assemble.

Want more flavor ideas? This small-batch jam technique also works beautifully as a topping for my protein pasta salad—yes, sweet and savory can mix when done right, just like in this creative twist on peanut butter jelly ice cream.

Churn, Swirl, and Freeze Like a Pro

Once the base and jam are fully chilled, pour the ice cream base into your ice cream maker and churn according to the machine’s instructions (typically 20–25 minutes). You’ll know it’s ready when it reaches soft-serve consistency—the perfect stage for assembling your peanut butter jelly ice cream.

In a freezer-safe container, layer scoops of ice cream and spoonfuls of strawberry jam, swirling gently with a spatula or knife. Alternate layers until both are used up. Cover with parchment or plastic wrap and freeze for at least 4 hours, or until fully firm.

You’ll end up with a beautifully marbled peanut butter jelly ice cream—creamy, nostalgic, and completely homemade. It’s just as special as the swirl technique used in my gingerbread ice cream, which plays with bold flavors in a similar layered fashion.

What Makes Peanut Butter Jelly Ice Cream So Special?

Nostalgia Meets Innovation in Every Spoonful

There’s something undeniably comforting about a peanut butter and jelly sandwich. It’s simple, familiar, and packed with childhood memories. Now imagine that same nostalgic combination transformed into something cool, creamy, and spoonable—that’s the magic of peanut butter jelly ice cream.

What makes this recipe truly special is its ability to balance indulgence with sentiment. The peanut butter base is rich and satisfying, while the homemade strawberry jam adds a tangy brightness that cuts through the cream. Every bite is a flavor throwback with a grown-up twist, much like the warming flavors found in my banana bread latte—comforting but elevated.

This isn’t just ice cream. It’s a memory you can eat.

Texture, Flavor, and Customization All in One

Unlike standard store-bought flavors, this peanut butter jelly ice cream has layers—literally and figuratively. The thick, creamy base offers a melt-in-your-mouth texture, and the jam swirl delivers a punch of sweet-tart fruit in every bite. And you control the swirl, which means you can go heavy or light on the jelly depending on your mood.

Want to take it further? Pair it with your favorite easy meals as a nostalgic dessert, or serve it at dinner parties alongside bold dishes like squid ink pasta calamari. That unexpected contrast of savory and sweet always surprises guests in the best way.

In short, this ice cream isn’t just a dessert—it’s an experience. It turns an iconic lunchbox flavor into a creamy, elevated moment worth savoring.

Pairings & Serving Ideas for Peanut Butter Jelly Ice Cream

What to Serve with Peanut Butter Jelly Ice Cream

Peanut butter jelly ice cream is bold, creamy, and nostalgic, but pairing it thoughtfully can elevate it from a fun scoop to a full dessert experience. Because it walks the line between sweet and savory, you can get creative with your plating.

For a cozy, comfort-food combo, serve it with a warm slice of my cinnamon roll focaccia. The soft, yeasty bread with cinnamon warmth pairs beautifully with the ice cream’s nutty base and fruity swirl.

If you’re serving this after a hearty meal like corned beef in a crock pot, it provides a refreshing, sweet finish that’s rich without being too heavy. A sprinkle of toasted breadcrumbs or crushed graham crackers over the top adds texture and makes every bite more satisfying.

You can also get playful by making PB&J ice cream sandwiches using soft peanut butter cookies or buttery shortbread. Just scoop, press, and freeze—an easy crowd-pleaser.

Creative Ways to Serve and Style It

Presentation doesn’t have to be complicated. A single scoop of peanut butter jelly ice cream in a small glass bowl topped with a drizzle of warm peanut butter and a spoonful of extra jam feels elegant but fun. Garnish with crushed roasted peanuts or a mini strawberry slice for a little flair.

Hosting a gathering? Serve it in mini cones with tiny wooden spoons—especially great for kids or casual outdoor parties. Or go bold and serve it as part of an ice cream flight alongside options like mint and chocolate ice cream or gingerbread ice cream for variety.

However you serve it, peanut butter jelly ice cream brings smiles, nostalgia, and plenty of flavor to the table.

Storage Tips & Make-Ahead Options

How to Store Peanut Butter Jelly Ice Cream the Right Way

Once you’ve churned and layered your peanut butter jelly ice cream, proper storage is key to preserving that creamy texture and fresh, nutty-fruity flavor. Transfer the finished ice cream to a shallow, freezer-safe container and smooth the top. Then press a piece of parchment or plastic wrap directly onto the surface before sealing with a lid. This helps prevent ice crystals and freezer burn.

Store the ice cream in the back of your freezer, where the temperature stays the most consistent. Homemade ice cream is best eaten within 1 to 2 weeks, but with a good seal and minimal air exposure, it will stay creamy and flavorful up to 3 weeks.

If it gets a little firm, simply let the container sit at room temperature for 5–10 minutes before scooping.

I use this exact storage method with other homemade favorites like my piñon ice cream, which has a similarly rich base that benefits from low-air, airtight storage.

Prep Ahead for Parties or Busy Weeks

Want to make this ahead for a special event? You can fully prepare both the peanut butter base and strawberry jam up to 3 days in advance and store them in the fridge. When you’re ready, churn the base, swirl in the jam, and freeze.

For even more convenience, scoop the churned peanut butter jelly ice cream into individual ramekins or paper cups before adding the swirl. Freeze them in ready-to-serve portions so you can just grab and go—great for parties, birthdays, or make-ahead dessert prep during busy weeks.

This make-ahead trick also works wonderfully when prepping family-style meals like those found in my easy meals collection or as a light finish to something bold like seafood squid ink pasta.

Common Mistakes & How to Fix Them

Mistake #1: Ice Cream Turns Out Icy or Gritty

One of the most common complaints when making homemade peanut butter jelly ice cream is icy texture. This usually happens when the base isn’t chilled long enough before churning or when too much air gets incorporated during cooling.

Fix it:
Always chill the base thoroughly—at least 4 hours, but ideally overnight. This step locks in smoothness and enhances peanut butter flavor. Also, don’t skip the cornstarch; it’s what gives the base that thick, creamy body. I use the same method in my piñon ice cream to prevent separation and graininess.

Mistake #2: Jam Doesn’t Swirl Properly

Another challenge is when your strawberry jam sinks to the bottom or clumps instead of swirling into lovely ribbons. This usually means the jam was too warm or too runny when added.

Fix it:
Let your jam cool fully before swirling. A thick, chilled jam holds its shape better and distributes more evenly. If needed, simmer it a little longer during prep. For even layering, alternate ice cream and jam in small amounts and gently swirl with a spoon or offset spatula.

Mistake #3: Peanut Butter Overpowers the Flavor

Too much peanut butter can make your ice cream overly salty or dense.

Fix it:
Stick to the measured ¾ cup of creamy peanut butter. If you’re using natural peanut butter, make sure it’s stirred well and unsalted. Add extra sweetness with a swirl of strawberry syrup or a drizzle of honey for balance.

This flavor balance technique is just like working with bold pairings in pasta—think of my recipe for anchovy pasta or pasta squid ink recipe, where bold ingredients must be used with intention.

With these fixes in mind, you’ll master the art of creamy, nostalgic peanut butter jelly ice cream every time.

Nutrition, Substitutions & Dietary Swaps

Nutritional Breakdown Per Serving

While peanut butter jelly ice cream is absolutely a treat, it also contains some nutritional perks—thanks to healthy fats from the peanut butter and strawberries’ natural antioxidants.

Here’s an approximate nutritional breakdown per ½-cup serving:

Nutrient	Amount
Calories	278 kcal
Fat	19g
Saturated Fat	9g
Carbohydrates	22g
Sugar	17g
Protein	5g

It’s a rich dessert, but one that satisfies quickly—especially when paired with a light meal like my cabbage and carrots recipe or a crisp salad from the easy meals section.

Dairy-Free, Vegan & Allergy-Friendly Swaps

Need to make it dairy-free? Replace the whole milk and cream with full-fat canned coconut milk or oat milk and dairy-free whipping cream. You’ll still get the creamy texture while keeping the base plant-based.

For a vegan version of peanut butter jelly ice cream, swap the honey (if using) for maple syrup, and double-check that your peanut butter is free from dairy fillers.

If you’re cutting back on sugar, you can use monk fruit sweetener or a blend of erythritol and stevia in both the base and the jam. Keep in mind that sugar does affect texture—too little and the ice cream may harden more in the freezer.

Peanut allergy? No problem. Try sunflower seed butter or almond butter for a similar richness. The jam still complements it well, and the result is just as nostalgic. For a twist, add a touch of spice or citrus zest—something I often do in layered desserts like gingerbread ice cream to brighten deep flavors.

The flexibility of this peanut butter jelly ice cream recipe means everyone can enjoy it—with just a few simple tweaks.

FAQ – Peanut Butter Jelly Ice Cream