It's peanut butter jelly time and we're serving it up frozen. With this peanut butter and jelly ice cream recipe, you're going to feel nostalgic with every sweet and creamy bite.
My kids love peanut butter and jelly and eat it almost daily (or they would if I actually allowed them too haha). With so many different ways to serve up this classic pair of flavors, it makes sense to put in ice cream too...right?
With so many different ice cream flavors out there I don't believe I actually tried a peanut butter jelly ice cream before making this recipe. I'd like to thank my hungry kids for their creativity on this one because they've truly been helpful at helping me to discover some wonderful ice cream flavor combinations this summer.
We love easy mason jar ice cream recipes and this one is high on our favorites list. The creamy peanut butter ice cream and swirls of jelly inside really taste like an indulgent treat and I for one can stand behind that 100%. Swap out the jelly flavors every time you make this and see just how fabulous a simple ice cream recipe can become.
🥘 Ingredients
- Heavy Whipping Cream
- Granulated sugar
- Vanilla Extract
- Creamy Peanut Butter
- Your Favorite Jelly
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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- Pint sized mason jar
- Measuring Cups
- Measuring Spoons
- Small Bowl
- Ziploc Bag
🔪 Instructions
Check out how to make peanut butter jelly mason jar ice cream with these simple step-by-step instructions:
In a small bowl or in a Ziploc baggie, add the jelly and microwave for 10-15 seconds until soft and can be stirred with a spoon. Set aside.
In your pint-sized mason jar, measure out the heavy cream.
Add in the granulated sugar.
Add in the vanilla and peanut butter.
Close the lid to the jar tightly and securely.
Shake the jar well for 3-5 minutes or until the liquid inside becomes thick. Check the consistency by dipping a spoon inside and holding it upside down. It shouldn't drip more than twice and if it clings well to the spoon it is ready to freeze.
Place the jelly in a baggie if it wasn't already and snip a small corner. Drizzle it in swirls or drops and then use a long skewer or spoon to swirl it into the ice cream. Do not overmix.
Close the lid to the jar and place it into the freezer for 3 hours before eating.
🍴 Recipe Tips
Making mason jar ice cream is so simple and easy that we've made several batches alone this week just having fun with flavorful combinations. There's a simple trick to getting it perfect every time and once you've got that mastered your ice cream will always turn out perfectly.
With mason jar ice cream there is no churning. What mixes it up is literally you shaking the jar. This adds air and helps to froth up the cream to the perfect consistency while mixing in the added ingredients. So having the right sized jar is pretty crucial.
You want to use a pint-sized jar for this recipe so that there is plenty of space for the ice cream to move around. Too big or too small of a jar will result in more work and less desirable results.
Next, make sure that when you're mixing, that you do not overmix. The natural stopping point is when you feel and hear the liquid inside the jar slow down. If it's not sloshing nearly as much as it was, or you can just barely hear it at all. STOP. To continue past this point will result in you creating tasty flavored butter and not the ice cream we wanted.
💭 FAQs
Unfortunately, this is one of those ice cream desserts that tastes best when eaten in one sitting. Waiting too long or allowing it to thaw and refreeze will cause the results to be less than desirable.
More great frozen treat recipes to try
- Strawberry Mason Jar Ice Cream
- Vanilla Mason Jar Ice Cream
- Chocolate Mason Jar Ice Cream
- Peach Iced Tea Popsicles
- Peanut Butter Mason Jar Ice Cream
- Toasted Marshmallow Mason Jar Ice Cream
📖 Recipe
Peanut Butter Jelly Mason Jar Ice Cream
Equipment
- Pint sized mason jar
- Small Bowl
- Ziploc Bag
Ingredients
- ½ cup heavy cream ($0.50)
- 1 tablespoon sugar ($0.01)
- 2 teaspoon vanilla ($0.04)
- 2 teaspoon peanut butter ($0.04)
- 1 tablespoon jelly ($0.11)
Instructions
- In a small bowl or Ziploc baggie add your jelly. Microwave for 10-15 seconds until soft when stirred. Set aside.
- Measure your heavy cream and pour it into a mason jar.
- Add your sugar to the jar.
- Add the vanilla extract and peanut butter.
- Close the lid to the jar nice and tightly.
- Shake the jar really good for about 3 minutes. You'll feel the texture within the jar change slightly and the mix should be thick enough to cling to a spoon when dipped, without running off more than a drop of two.
- Place your jelly into a Ziploc baggie if you haven't already and snip the corner so there is a small hole. Open the mason jar lid and pipe a swirl of jelly into the ice cream. With a spoon of long skewer, swirl lightly to incorporate the jelly.
- Add the lid and ring back to the jar, and carefully place into freezer for at least 3 hours until set, before eating.
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