Peanut Butter and Jelly Ice Cream

Peanut Butter and Jelly Ice Cream is so much fun to make and eat! I love this frozen spin on my favorite childhood sandwich.

Peanut butter and jelly ice cream is rich, creamy and the best ice cream with peanut butter I've ever had!

Peanut Butter and Jelly Ice Cream…Happy Ice Cream Tuesday!

Friends, today I am participating with Jenni Field and some of our friends to bring you a special edition of Ice Cream Tuesday. We are sharing ice cream with you and also telling you about an exciting book of recipes. Ice cream recipes. Have you ever heard of the book Scoop Adventures? The ice cream that I’ve made for you today is from that very same book.

I might be breaking some unofficial bloggers rule by telling you that I am not a “natural” when it comes to making ice cream. My weakness is the creamy texture that makes ice cream so decadent and smooth which also changes the flavors and the way they harmonize ,or in some cases fight each other. I need practice and a lot of it.

Peanut butter and jelly ice cream is rich, creamy and the best ice cream with peanut butter I've ever had!

Scoop Adventures is a book that I am very happy to share with you and excited to have for my very own! I don’t have to dream up my own recipes or hunt them down on the internet. There are some unique and fun flavors in this book.

I’m sharing Peanut Butter and Jelly Ice Cream with you today because it reminds me of my favorite childhood sandwich. My cousins still ask if I like “PB and J”, some of them not knowing what that was until I asked for it during a visit when I was a wee one. So naturally I wanted to try this ice cream.

The peanut butter flavored base was sooooo good. Creamy and rich, it reminded me of a peanut butter pie. The swirls of homemade strawberry jam made this the perfect PB & J ice cream, totally reminding me of the sandwich! In a good way.

Blueberry Kale ice cream also caught my attention because it uses two of my favorite things in a way that is very unusual and that always peaks my interest! 😀 I’m looking forward to practicing different methods in this book.

My other half and the kiddos really enjoy ice cream so they’re going to have a blast trying these recipes with me. As you know I have a wicked sweet tooth and I’ll be smiling and tasting these ice creams one by one.

Scoop Adventures

I can appreciate the work that Lindsay put into making this book, especially since I am not a very good ice-cream-recipe-maker-upper. I’ll be following along with her ice cream antics on Facebook and learning how to make ice cream.


I received a copy of this book as a present and I chose to review it, make an ice cream and tell you my thoughts on the book and the recipe that I tried. :) You’re going to want to try this recipe and grab a copy of your own!I am giving away a copy of Scoop Adventures! You could have your very own copy of this book. To enter I would appreciate it if you would like Lindsay’s page Scoop Adventures on Facebook, follow her on Twitter and leave a comment below letting me know that you’ve done so. Giveaway is open to U.S. residents only. Please leave a valid email address and respond within 48 hours or I will need to choose another winner.

Peanut Butter and Jelly Ice Cream

Want to see what Jenni Field – Pastry Chef Online and our Ice Cream Tuesday friends have made from Scoop Adventures?

Peanut Butter and Jelly Ice Cream
Recipe type: Dessert, Ice cream

  • 1½ cups (355ml) whole milk, divided
  • 1 tbsp (9g) cornstarch
  • ½ cup (90g) unsalted natural peanut butter
  • ½ tsp salt
  • 1¾ cups (414ml) heavy cream
  • ⅔ cup (133g) sugar
  • ¾ cup (177ml) grape or strawberry jam

  1. Fill a large bowl with ice water. In a small bowl, combine 2 tablespoons (30ml) of the milk with the cornstarch, whisk and set aside. Whisk the peanut butter and salt in a medium bowl and set aside.
  2. Combine the remaining milk with the heavy cream and sugar in a medium saucepan and place over medium heat. Bring the milk mixture to a low boil. Cook until the sugar dissolves, 3 minutes. Remove from the heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Pour into the bowl with the peanut butter and whisk until smooth. Set the bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Cover and refrigerate until well chilled, at least 4 hours or overnight.
  3. Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Spoon a small layer of jam into a freezer-safe container and lightly spoon a layer of ice cream on top. Continue to alternate layers of jam and ice cream until the container is full, gently swirling with a spoon (careful not to muddy the ice cream). Freeze until firm, at least 4 hours.

Makes 1 generous quart (940ml).


  1. JenniJenni07-01-2014

    The good news is that we all get better with practice, and practice is delicious! Raspberry jam is my favorite! This one looks like a must-make!

  2. OH scrumptious and better than a sandwich anyday! :) Maybe we should try more than once? :)

  3. I saw Donna make this without jelly and concurred I would like that better. Then I see this. Looks amazing. I might have to have some of that jelly after all!

    • Dionne BaldwinDionne Baldwin07-02-2014

      Thank you Barb! Although I definitely wouldn’t complain to have the peanut butter version. I am very impressed with this recipe! 😀

  4. OMG this looks oh so beautiful! Another amazing recipes from Lindsay!

    • Dionne BaldwinDionne Baldwin07-02-2014

      Thank you! Lindsay is a genius and I am her newest fan, for sure. I love this recipe.

  5. JenJen07-01-2014

    I liked the FB page and followed on Twitter!

  6. You’ve sold me on this one, too! I’m going to be making ice cream ALL summer long!!

    • Dionne BaldwinDionne Baldwin07-02-2014

      Same here Liz. I whipped up a batch of chocolate ice cream last night using the same plain base method and adding chocolate things to it. :) It was SO good. But this PB & J is still my fave.

  7. P B & J is still one of my favorite combinations. On bread or on a spoon and now I can’t wait to try it in ice cream, too! It’s pretty funny to think that there are those (other than those with allergies) who DON’T love one of our favorite pastime combos!

    • Dionne BaldwinDionne Baldwin07-02-2014

      I agree Betsy! My other half strongly dislikes peanut butter and he wouldn’t even try it. Party pooper. :( More for me! 😀

  8. Raspberry Jam and peanut butter ice cream?! Yes! I still like a good pb&j sandwich myself!

  9. So, technically, since this is a PB&J, we can eat this for lunch, right? Because that’s my plan.

    • Dionne BaldwinDionne Baldwin07-02-2014

      Definitely Allison. I will be, for sure! It’s hard not to keep sneaking bites all day long.

  10. HeatherHeather07-02-2014

    I “liked” Lindsay’s page Scoop Adventures on Facebook and I follow her on Twitter!

  11. StacyStacy07-02-2014

    Wouldn’t a peanut butter ice cream pie be fabulous with your ice cream, Dionne?! Now I can’t get that out of my mind!

    • Dionne BaldwinDionne Baldwin07-02-2014

      The more peanut butter the better. Lindsay is a genuis. I have never had peanut butter ice cream taste this good and I’ve tried a lot of ice cream. MMM…peanut butter… 😀

  12. Donna CurrieDonna Currie07-08-2014

    I made this one without the jell and I LOVED it! It’s so totally amazing! Loved seeing it with the jelly in it!

    • Dionne BaldwinDionne Baldwin07-09-2014

      I love the jam (especially strawberry jam) but after tasting the peanut butter ice cream by itself, oh man that is genius isn’t it?? I LOVE peanut butter! 😀

  13. huntfortheverybesthuntfortheverybest07-09-2014

    what a great idea. so yummy!

  14. Peanut butter and Jelly is one of my FAVORITE combos! What an awesome recipe! I can't wait to try this! BTW, I added Lindsay on FB and Twitter. I'd love a copy of her book! <3 <3 <3

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