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close up on a loaf pan filled with peanut butter and jelly ice cream

Peanut Butter and Jelly Ice Cream


This no churn peanut butter and jelly ice cream is swirled with homemade strawberry jam and crunchy oat crumbles. It’s so easy to make and tastes just like a classic pb&j! 


Homemade Strawberry Jam

Oat Crumbles

  • 1/2 cup organic old fashioned oats (certified GF if needed)
  • 1 tbsp all purpose flour or gluten free 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

  1. Heat all three ingredients in a saucepan over medium-high heat. Continue to stir as the strawberries break down.
  2. 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. 
  3. 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.
  4. Transfer to a heat safe container and place the jam in the fridge to cool completely.

Oat Crumbles

  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. In a bowl, combine all of the ingredients minus the butter.
  3. 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.
  4. Spread evenly onto the baking sheet and bake for 15-20 minutes or until golden brown.
  5. 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

  1. Using an electric mixer, beat the heavy cream and vanilla on high speed until you reach soft peaks. 
  2. With a rubber spatula, fold in half of the sweetened condensed milk until combined. Then fold in the other half.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle on a handful of the cooled oat crumbles and repeat the entire process one more time.
  7. 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. 
  8. Once frozen, let it sit out at room temperature for about 20 minutes to soften. Then you’re ready to scoop!


  1. *Visit the Wholesome Store Locator to find these sugars in a store near you!
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes

Keywords: peanut butter ice cream, no churn peanut butter ice cream, peanut butter and jelly ice cream

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