No Churn Peanut Butter & Jelly Ice Cream Recipe
Get ready for summer with this no-churn peanut butter & jelly ice cream! No one can resist the classic combo of PB&J in frozen form.
Ingredients
- 2 cups Heavy Whipping Cream
- 2 teaspoons Pure Vanilla Extract
- 1 14 ounce can Sweetened Condensed Milk
- 10 Nutter Butter Cookie coarsely chopped
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Raspberry Preserves or your favorite preserves
Instructions
- In a large mixing bowl, beat heavy cream until stiff peaks form.
- Add vanilla, and beat until just combined.
- Stirring by hand, slowly add the condensed milk to the heavy cream mixture, folding gently to combine.
- Gently fold in Nutter Butter cookies.
- Spread mixture evenly into the bottom of an 11x7-inch glass baking dish.
- In a small microwave-safe bowl, heat the peanut butter until thin and liquidy, but not scalding hot, about 30 seconds; set aside.
- In a small microwave-safe bowl, heat the preserves until thin and liquidy, but not scalding hot, about 30 seconds.
- Drizzle the peanut butter and preserves over the ice cream, and swirl with a knife to lightly incorporate.
- Cover with plastic wrap and freeze until firm, at least 4 hours.