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No Churn Peanut Butter & Jelly Ice Cream Photo

No Churn Peanut Butter & Jelly Ice Cream Recipe

Sarah Grossett
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.
5 from 1 vote
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Prep Time 15 minutes
Chilling 4 minutes
Total Time 4 hours 15 minutes
Servings 6
Calories 820 kcal

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.

Nutrition

Calories: 820kcalCarbohydrates: 93gProtein: 16gFat: 41gSaturated Fat: 9gSodium: 288mgSugar: 76g
Keyword Desserts, Easy, Frozen Treats, Ice Cream, Jellies, Peanut Butter, Snacks, Summer
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