
For as long as I can remember, I’ve been absolutely obsessed with all things PB & J! I’m also equally obsessed with ice cream. So, of course, I had to bring the two together for this no churn peanut butter & jelly ice cream! Every scoop of this creamy peanut butter ice cream with a strawberry swirl and peanut butter cookie pieces is basically just a taste of nostalgia and the flavors just transport you back to childhood.
And the best thing about this recipe? It’s no churn, so you don’t have to worry about an ice cream machine!
What You’ll Need to Make Your Ice Cream
To make this no churn peanut butter & jelly ice cream, here’s what you’ll need:

Peanut Butter Ice Cream
- Peanut butter
- Sweetened condensed milk
- Heavy whipping cream
- Vanilla extract (optional)
Stovetop Strawberry Jam (If you don’t want to make your own jam, storebought jam will work in this recipe, too!)
- Strawberries
- Sugar
- Lemon Juice
- Cornstarch
Note: If strawberries aren’t your jam, but you still want to make your own jam, you can swap them out in the stovetop jam recipe with your favorite berry or stone fruit.
Peanut Butter Sandwich Cookies
I use mini nutter butter cookies because they’re already small and easier to break, but any brand of PB cookie you like will work since you’ll crush them to add to your ice cream.
Loaf Pan or Ice Cream Container
A loaf pan will work perfectly fine! I use this insulated ice cream container to store my ice cream since it frees up my loaf pan and prevents freezer burn.
Ice Cream Storage Tips

If you keep your ice cream covered tightly in an ice cream container or covered well in a loaf pan, you can store this for up two weeks. If you’re using a loaf pan, I recommend covering your ice cream with wax paper to avoid any freezer burn or ice forming on the top.
No Churn Peanut Butter & Jelly Ice Cream
Ingredients
No Churn Peanut Butter Ice Cream
- 14 oz sweetened condensed milk
- ½ cup creamy peanut butter
- 16 oz heavy whipping cream
- 1 tbsp vanilla extract
Strawberry Jam
- 3/4 cup strawberry jam see notes for steps to make stovetop jam
Peanut Butter Cookie Pieces
- 1½ cup mini nutter butter cookies roughly crushed
Instructions
No Churn Peanut Butter Ice Cream
- In a medium bowl, add your sweetened condensed milk and peanut butter.
- Using a hand mixer or whisk, mix your condensed milk and peanut butter until it's fully combined with no streaks.
- Using a stand mixer (or whisk if you're up to it), whip your heavy whipping cream on medium-high. Add vanilla. Whip for about 5 minutes, until soft peaks form. Be careful not to overwhip.
- Add your peanut butter/milk mixture to your whipped cream and using a rubber spatula, gently fold it into your whipped cream.
Ice Cream Assembly
- In a loaf pan or ice cream container, add about a third of your ice cream mixture.
- Add 3-4 tablespoons of jam to the top of your ice cream layer and use a butter knife to gently swirl the jam.
- Evenly spread about ⅓ of your crushed cookie pieces to the the layer of ice cream and jam.
- Repeat the above steps until you have three layers of ice cream, jam, and cookies.
- If you're using a loaf pan, cover the loaf pan with wax paper and place in freezer for about 6 to 8 hours, or overnight. If you are using an ice cream container, just place your lid on the container and freeze for 6 to 8 hours, or overnight.
The flavors are delicious. Peanut butter & jelly go so well together & this ice cream is further proof of their match made in heaven. This was my first time making homemade ice cream & this recipe was so easy to follow. It took me a little longer than 10 mins to prep since I don’t have a stand mixer but the whisk works fine if that’s all you have!
This ice cream was so easy to make and it was so delicious! I loved the contrasting texture of the crunchy cookies and the smooth ice cream. The peanut butter ice cream was the perfect complement to the jam. I will definitely be making this again.