Description
This peanut butter jelly ice cream is the ultimate nostalgic dessert—rich, creamy peanut butter ice cream swirled with homemade strawberry jam. Perfectly sweet and salty, it’s a grown-up version of your favorite childhood sandwich.
Ingredients
Scale
- 2 cups + 2 tbsp whole milk, divided
- 1½ 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
- 1 cup strawberries, hulled
- ¾ cup granulated sugar (for jam)
- 2 tbsp fresh lemon juice
Instructions
- In a large 4-quart pot, combine 2 cups milk, heavy cream, sugar, corn syrup, and salt. Heat to a gentle boil while stirring.
- While it heats, whisk 2 tbsp milk with cornstarch in a small bowl to create a slurry.
- After 2–3 minutes of boiling, remove from heat and whisk in the slurry.
- Return to heat and cook until slightly thickened. Remove from heat.
- Stir in peanut butter and vanilla. Whisk until smooth. Cool to room temp, then chill 4 hours or overnight.
- For the jam, mash strawberries and combine with sugar and lemon juice. Simmer 6–10 minutes until thickened. Chill.
- Churn the ice cream base until soft-serve consistency. Layer in a container with chilled jam, swirling gently.
- Freeze for 4 hours or until firm. Scoop and enjoy!
Notes
Chilling the base overnight improves texture and flavor.
Use smooth peanut butter without oil separation.
Let jam cool fully before layering to avoid melting the base.
Use a spatula to gently swirl without overmixing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Ice Cream
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 278
- Sugar: 17g
- Sodium: 110mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg