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Peanut Butter and Jelly No Churn Ice Cream
Prep Time
1
hour
hr
10
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Calories:
5145
kcal
Ingredients
2
cups
heavy whipping cream
1/3
cup
sugar
1
can sweetened condensed milk
1 ¼
cups
peanut butter
¾
cup
jelly
graham crackers
optional
Instructions
In a large bowl, whip cream until stiff peaks form.
In a small bowl, mix together sweetened condensed milk and sugar.
Slowly pour condensed milk into the whipping cream and mix until just combined.
Drop four ¼ cup spoonfuls of peanut butter and two ¼ cups spoonfuls of jelly into mixture.
Mix on low, do not over mix. You still want to have chucks of peanut butter and jelly throughout.
Pour into a standard size loaf pan.
In two microwave safe bowls, melt the remaining peanut butter in one and jelly in the other.
Drizzle across the top of the ice cream, then swirl around.
Freeze for 6-8 hours.
Serve in a bowl by itself or sandwiched between two graham crackers.
Nutrition
Calories:
5145
kcal
|
Carbohydrates:
382
g
|
Protein:
119
g
|
Fat:
372
g
|
Saturated Fat:
156
g
|
Polyunsaturated Fat:
188
g
|
Cholesterol:
787
mg
|
Sodium:
2291
mg
|
Sugar:
320
g