This no churn peanut butter ice cream is swirled with organic homemade strawberry jam and crunchy oat crumbles. It’s honestly one of the best ice cream recipes I’ve ever had! The flavors are so spot on and one bite will make you feel like a kid again.
How to make no churn peanut butter ice cream
No churn ice cream is so incredibly easy to make and it turns out just like regular ice cream. No machines needed!
The base of any standard no churn ice cream recipe consists of heavy whipping cream, sweetened condensed milk, and vanilla. Yep, just three ingredients and you have delicious homemade ice cream.
For this recipe, we’re adding a third ingredient. That being creamy peanut butter because, duh.
Start by whipping the heavy cream using the whisk attachment of an electric mixer. Continue to whip until you reach soft peaks, about 5-7 minutes.
Once whipped, pour in half of the sweetened condensed milk. This gives richness and creaminess to the ice cream while the whipped cream helps to lighten.
Gently fold in the sweetened condensed milk. Once combined, fold in the rest. It’s important to GENTLY fold as we do not want to disrupt the air in the whipped cream.
Finally, pour in about 1/2 cup of the peanut butter. For easy mixing, melt it in the microwave for about 30 seconds to thin it out. Give the batter 2-3 folds and nothing more. You want some ribbons of peanut butter running throughout the ice cream.
If you’d like just plain no churn peanut butter ice cream, feel free to stop here and enjoy peanut butter heaven. But if you want to level this up to gourmet status, let’s talk about making this a delicious PB&J ice cream.
How to make homemade strawberry jam
To get that bold strawberry flavor, I nixed store bought jelly for two reasons. A – because I wanted to keep it organic with no additives and B – it’s just fun to make homemade strawberry jam!
Again, we’re keeping it really simple with just three ingredients – organic strawberries, Wholesome Organic Cane Sugar, and the squeeze of half a lemon.
Utilizing Wholesome Organic Cane Sugar with organic strawberries keeps this homemade jam au naturale. It’s much more flavorful, tart, and you know exactly what’s in it.
There’s really only one step to this recipe. Add all three ingredients into a saucepan and bring to a simmer over medium-high heat. Continue to stir and reduce until you reach a thick glossy consistency.
While the jam reduces, pink foam will form on the top. Try your best to scoop it out with a spoon as this prevents the jam from turning cloudy. We want that clear jelly-like look to the jam.
Remove from heat and place the strawberry jam in the fridge to cool. Keep it in an air-tight container until you’re ready to mix it into the peanut butter ice cream.
The “bread” portion of this peanut butter and jelly ice cream
To add a little bit of texture to this ice cream (taking notes from Ben & Jerry’s) I added in a simple homemade oat crumble. You only need 5 ingredients and it comes together in a snap.
The recipe consists of oats, flour, Wholesome Organic Dark Brown Sugar, salt, and butter. Simply combine all of the dry ingredients and then work the COLD and CUBED butter into the mixture using your fingers.
It’s ready when you can squeeze it in your hands and it holds shape before crumbling back into the bowl. Spread the oat crumble mixture even onto a baking tray lined with parchment paper and bake at 350F for 15-20 minutes.
We’re using Wholesome Organic Dark Brown Sugar here because it adds so much richness and crispness to the crumbles. Because it’s unrefined, it has a softer and more moist texture than regular refined brown sugar.
It’s also ethically sourced so there are no pesticides or other chemicals used in the sugar cane fields. Thanks to Wholesome, all sugars used in this recipe are organic and you can definitely tell the quality with just one scoop!
Constructing the perfect peanut butter and jelly ice cream
Now that all the ice cream components are complete, let’s put this amazing peanut butter and jelly ice cream together.
In a 9×5 loaf pan, pour in half of the peanut butter ice cream. For easy clean up, you can line the pan with wax or parchment paper.
Next, drizzle on a couple spoonfuls of the extra melted peanut butter and spoon in about half of the cooled strawberry jam. If it thickened too much in the fridge, pop it in the microwave for 30-60 seconds to loosen it up before adding it to the ice cream.
Use a toothpick to swirl the peanut butter and jelly into the ice cream. Then, take a handful of the oat crumbles and sprinkle on an even layer. Repeat the process one more time to finish off the ice cream.
Place the container in the freezer uncovered for at least 4 hours but preferably overnight. If you need to keep it in there for longer, cover it in plastic wrap then foil once the top has set. We don’t want to cover it right off the bat as this could disrupt the pretty swirls on top.
When it’s ready, let it sit out at room temperature for about 20 minutes to soften then dig in!
For more no churn ice cream recipes, check out my:
Make sure to tag me @butternutbakery on Instagram or leave a comment below if you make this No Churn Peanut Butter and Jelly Ice Cream. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print
This no churn peanut butter ice cream is swirled with homemade strawberry jam and crunchy oat crumbles. It’s so easy to make and tastes just like a pb&j!
Homemade Strawberry Jam
- 1 cup fresh organic strawberries, sliced
- 1/2 cup Wholesome Organic Cane Sugar*
- Juice of half a lemon
- 1/2 cup old fashioned oats
- 1 tbsp all-purpose flour
- 1/4 cup Wholesome Organic Dark Brown Sugar*
- 1/2 tsp salt
- 2 tbsp unsalted butter, cold and cubed
No Churn Peanut Butter Ice Cream
- 1 pint heavy whipping cream
- 2 tsp vanilla extract
- 1 (14oz) can sweetened condensed milk
- 2/3 cup creamy peanut butter, melted
Homemade Strawberry Jam
- Heat all three ingredients in a saucepan over medium-high heat. Continue to stir as the strawberries break down.
- Bring the mixture to a simmer and continue to stir. As it cooks, a light colored foam will form around the edges. Try your best to skim it out with a spoon. Don’t worry about getting ALL of it. This just helps the jelly keep that clear and glossy look.
- Continue to cook for 20-25 minutes. The strawberries should reduce by about half and begin to thicken. It’s ready when the foam has completely disappeared and the mixture has a glossy and thick consistency.
- Transfer to a heat safe container and place the jam in the fridge to cool completely.
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a bowl, combine all of the ingredients minus the butter.
- Add in the cold and cubed butter and work it into the ingredients using your fingers. It’s well distributed when you can squeeze the crumbles together and it holds its shape before crumbling back into the bowl.
- Spread evenly onto the baking sheet and bake for 15-20 minutes or until golden brown.
- Let the crumbles cool then break them up. If you’re making these ahead, store in an air tight container at room temperature.
No Churn Peanut Butter Ice Cream
- Using an electric mixer, beat the heavy cream and vanilla on high speed until you reach soft peaks.
- With a rubber spatula, fold in half of the sweetened condensed milk until combined. Then fold in the other half.
- Pop the peanut butter into the microwave for 20-30 seconds to melt. Pour about 1/2 cup into the ice cream mixture and fold 2-3 times – just enough to achieve ribbons of peanut butter all throughout.
- Pour half of the ice cream into a 9×5 loaf pan. Dollop about half of the strawberry jam and a few spoonfuls of the leftover melted peanut butter. Swirl with a toothpick.
- If your jam is too solid to swirl, heat it up in the microwave for 30-60 seconds to loosen it up before adding to the ice cream.
- Sprinkle on a handful of the cooled oat crumbles and repeat the entire process one more time.
- Freeze for at least 4 hours or overnight. If you’re leaving it in the freezer for longer, cover the container in plastic wrap and then foil after about 2 hours.
- Once frozen, let it sit out at room temperature for about 20 minutes to soften. Then you’re ready to scoop!
- *Visit the Wholesome Store Locator to find these sugars in a store near you!
Keywords: peanut butter ice cream, no churn peanut butter ice cream, peanut butter and jelly ice cream