Peanut Butter and Jelly Ice Cream

500 ml
20 min

Summer is finally here and there is nothing more refreshing than a bowl of ice cream and although the regular flavors like chocolate and vanilla are pretty good, some out of the usual flavors are always welcomed.

After this, you’ll be able to make some amazing Homemade No Churn Peanut Butter and Jelly Ice Cream, that means no machine needed, yay! This recipe is very easy, it doesn’t take a lot of time and you also won’t be needing a lot of ingredients.

For this recipe I have used the Winter Jam recipe ( but you can be using any kind of jam or jelly that you prefer and the same goes for the peanut butter, you can use a very chunky one or smooth, depending on how you want your ice cream.

Peanut Butter and Jelly Ice Cream
Recipe details
  • 500  ml
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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  • 2 cups (500ml) Whipping Cream
  • 1½ cups Sweetened Condensed Milk
  • ¼ cup Peanut Butter
  • ¼ cup Favorite Jam or Jelly

In a mixer add the cream and using the whisk attachment, whisk the cream until you have stiff peaks.
Add the sweetened condensed milk and whisk it until it is fully incorporated.
Once it is fully mixed, pour this mixture into two different bowls, making sure you have equal amounts in both.
Add your preferred jam or jelly to one bowl and whisk it well. Then add the peanut butter of your choice into the other bowl and whisk it well until it is fully mixed.
Get a loaf pan with parchment paper ready and begin to pour the jelly mixture and the peanut butter mixture. Add all the mixture in both bowls into the loaf pan.
Mix it together a little bit to get a swirl look to it.
Cover it with a lid or more parchment paper and place it in the freezer overnight or until it is fully frozen.
Once it is frozen, there you have your ice cream. Serve and enjoy!
  • Don't over whip the cream or it will turn into butter. Only whisk it until it reaches stiff peaks.
  • Before serving the ice cream, remove it from the freezer and let it sit for about 5mins so it is not too frozen.
Bianca Borges|Cup of B
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