No Churn Peanut Butter and Jelly Ice Cream
An easy no churn recipe for creamy peanut butter ice cream, with homemade strawberry jam swirl and crumbled nutter butter cookies.
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
- ⅓ 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.
Notes
Homemade ice cream is best eaten within 2 weeks.
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