Peanut Butter and Jelly Ice Cream

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 1x


Don’t miss out on this incredible silky peanut butter and jelly ice cream recipe. This American ice cream recipe is incredibly moreish and easy to make.



  • 500ml (2 cups) double cream
  • 250ml (1 cup) whole milk
  • 125ml (1/2 cup) + 15ml (1 tbsp) granulated sugar
  • 6 large egg yolks
  • 60ml (4 tbsp) Skippy creamy peanut butter
  • 200g (7fl oz) strawberry conserve


  1. Combine the cream, milk and 15ml (1 tbsp) sugar in a saucepan. Bring to the boil then remove from the heat.
  2. In a large bowl, whisk together the 125ml (1/2 cup) sugar and egg yolks.
  3. Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (1/4 cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
  4. Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
  5. Stir in the peanut butter until it’s dissolved. Let the mixture sit for 5-10 minutes and allow to cool down.
  6. Freeze the peanut butter custard in an ice cream maker according to your unit’s instructions.
  7. Once the volume has increased by half and reached a soft serve consistency, transfer mixture into an airtight container.
  8. Fold in the strawberry conserve to create a marbling effect, place the it in the freezer for at least 3 hours or overnight.


  • You can use jam or jelly if you prefer. With the conserve you get chunks of strawberry in the ice cream, which is lush!
  • Don’t stir the conserve too much, otherwise it blends in completely with the peanut butter ice cream.
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American


  • Serving Size: 1
  • Calories: 422
  • Sugar: 27.2g
  • Sodium: 80mg
  • Fat: 31.9g
  • Saturated Fat: 17.2g
  • Carbohydrates: 30.1g
  • Fiber: 0.7g
  • Protein: 6.2g
  • Cholesterol: 247mg

Keywords: peanut butter ice cream, peanut butter and jelly recipe, American ice cream recipe