An easy no churn recipe for creamy peanut butter and jelly ice cream, with homemade strawberry jam swirl and crumbled nutter butter cookies.
You might also love these no churn recipes for biscoff banana ice cream, black cherry vanilla chocolate chunk ice cream, and brownie sundae caramel swirl ice cream.
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Why You’ll Love This Recipe
No Ice Cream Maker Needed. When making no churn ice cream, you’ll love that you don’t need to own an ice cream maker to churn the ice cream, just a mixer to whip the cream until thick.
Sweet and Salty Flavors. Just like a peanut butter and jelly sandwich, the sweet, salty, crunchy and creamy flavors and textures of this peanut butter and jelly ice cream is perfectly addictive.
Less Expensive than Going Out. The ingredients to make homemade ice cream may cost a bit more than a half gallon of ice cream from your grocery store, but it will certainly taste better, and is far less expensive than buying ice cream for the whole family at an ice cream parlor or frozen yogurt shop.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Strawberries. For the strawberry jam swirl, you can use either fresh or frozen strawberries. Simmered with just a little sugar, they taste so much better than most store bought strawberry jam.
- Peanut Butter. You can use any type of creamy peanut butter for this recipe.
- Nutter Butters. The crumbled peanut butter sandwich cookies add the perfect crunchy element to the creamy peanut butter ice cream.
Instructions
- In a saucepan, combine the diced strawberries with the sugar. Bring to a simmer over medium heat. Once the strawberries have softened, mash them with a potato masher. Continue to simmer the berries, stirring frequently to keep the sauce from sticking, until reduced to between 1 1/4 – 1 1/2 cups. Refrigerate until well chilled.
- In a bowl, use an electric mixer to beat the sweetened condensed milk, peanut butter, vanilla and salt, until smooth.
- Separately, whip the cream until soft peaks form that can hold their shape. Fold the whipped cream into the peanut butter mixture.
- Roughly chop the cookies and fold them into the ice cream, reserving a few cookies for the top.
- Spread half the ice cream into a lidded freezer-safe container, and swirl in half the chilled strawberry jam. Repeat with another layer of ice cream and the rest of the jam, then sprinkle the top of the ice cream with the rest of the cookies.
- Place the lid on the container and freeze until firm enough to scoop, at least 8 hours, or overnight.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
If you don’t want to make the strawberry jam, you can certainly use store bought jam instead.
You can use any type of creamy peanut butter that you like for this ice cream.
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No Churn Peanut Butter and Jelly Ice Cream
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 lb strawberries, washed, hulled and diced
- â…“ cup granulated sugar
- 1 can (14 oz) sweetened condensed milk
- ½ cup creamy peanut butter
- 2 tsp vanilla extract
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 cups cold heavy whipping cream
- 12 peanut butter sandwich cookies (Nutter Butters)
Instructions
- In a saucepan, combine the diced strawberries with the sugar. Bring to a simmer over medium heat. Once the strawberries have softened, mash them with a potato masher. Continue to simmer the berries, stirring frequently to keep the sauce from sticking, until reduced to between 1 1/4 – 1 1/2 cups. Refrigerate until well chilled.
- In a bowl, use an electric mixer to beat the sweetened condensed milk, peanut butter, vanilla and salt, until smooth.
- Separately, whip the cream until soft peaks form that can hold their shape. Fold the whipped cream into the peanut butter mixture.
- Roughly chop the cookies and fold them into the ice cream, reserving a few cookies for the top.
- Spread half the ice cream into a lidded freezer-safe container, and swirl in half the chilled strawberry jam. Repeat with another layer of ice cream and the rest of the jam, then sprinkle the top of the ice cream with the rest of the cookies.
- Place the lid on the container and freeze until firm enough to scoop, at least 8 hours, or overnight.
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