Peanut Butter and Jelly No Churn Ice Cream

Prep Time 1 hour 10 minutes
Cook Time 1 hour 10 minutes
Calories 5145kcal


  • 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


  • 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.


Calories: 5145kcal | Carbohydrates: 382g | Protein: 119g | Fat: 372g | Saturated Fat: 156g | Polyunsaturated Fat: 188g | Cholesterol: 787mg | Sodium: 2291mg | Sugar: 320g