This Peanut Butter and Jelly Ice Cream recipe is made with creamy peanut butter and your favorite jelly. A no-churn ice cream that is dairy-free, egg-free, and an easy allergy-friendly frozen treat.
This homemade ice cream is a fun take on a PB&J sandwich. With a vegan peanut butter base and jelly of your choice—grape, blackberry, or strawberry swirl—this no-churn ice cream recipe will be a crowd-pleaser.
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Why you'll love this recipe
- No ice cream maker required
- Gluten-free and vegan
- Simple ingredients
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Natural peanut butter - Smooth natural peanut butter is important here because we rely on the natural oils in the nut butter. I use Smucker's brand.
Jelly - Choose your favorite jam or jelly flavor to swirl in the peanut butter base. I used blackberry jelly, but strawberry, raspberry, and grape jelly are all delicious options. Not all jelly is vegan. To determine if a jelly is vegan, check the ingredient list for the presence of gelatin or any other animal-derived ingredients. Vegan jellies will specifically mention using plant-based gelling agents or labeled vegan.
Coconut milk - Use canned full-fat coconut milk. This is a great dairy-free alternative to heavy cream. This cannot be substituted.
Unsweetened almond milk - Cashew milk is a great substitute.
Maple syrup - The caramel notes of maple syrup give this frozen treat a great flavor. Plus, it's a vegan-friendly sweetener. Other liquid sweeteners like agave nectar, date syrup, and honey (if not vegan) can be substituted. Be aware this will slightly alter the flavor profile.
Coconut oil - This solid fat gets emulsified in the creamy base mixture. This helps prevent a grainy texture.
Pure vanilla extract - A little bit of pure vanilla extract goes a long way. It helps round out the chocolate-tahini flavor and adds a hint of sweetness.
Step-by-step instructions
Here is a brief preview of the recipe process. See the recipe card below for full instructions.
Step 1: Pour the almond milk and coconut milk (all contents of the can) into a large bowl. Whisk to combine.
Step 2: In a small saucepan, combine the water and maple syrup over medium-low heat until the maple syrup has dissolved. Stir in the coconut oil, peanut butter, and arrowroot starch, until melted and incorporated. Stir in the salt.
Step 3: Remove from heat and stir in the vanilla extract and vodka if using. Transfer the mixture to the bowl of milk by slowly whisking as you pour.
Step 4: Using an electric mixer or immersion blender, mix for about 30 seconds to emulsify. Cover the bowl and chill in the refrigerator for 1 ½ to 2 hours.
Step 5: Once chilled, stir the mixture and transfer the ice cream base to the prepared container. Drop spoonfuls of jelly on top of the mixture and then swirl it in with a knife.
Step 6: Cover tightly with plastic wrap or a lid and place in the freezer.
Recipe tips
- Remove ice cream from the freezer for about 20 minutes before serving for best results. To help quicken the softening, place the container in a shallow bowl or pan of warm water
- Natural peanut butter can separate. Be sure to stir it well before measuring.
- Line your resealable container with parchment paper for easier cleanup and removal.
- Alcohol, like vodka, has a lower freezing point than water. It can help prevent the formation of large ice crystals. The result is a more creamy texture.
How to store
This no-churn peanut butter ice cream is best when eaten within 1-2 months. Keep in a lidded airtight container to prevent freezer burn and the absorption of odors from other foods. If using a loaf pan, press plastic wrap to the surface and then cover it with foil.
More vegan frozen desserts
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Peanut Butter and Jelly Ice Cream
Ingredients
- ⅔ cup unsweetened almond milk
- 1 ⅔ cups (1-13.5 can) full-fat coconut milk
- 2 tablespoons + 2 teaspoons water
- ½ cup + 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 tablespoons arrowroot starch
- ⅓ cup natural peanut butter well stirred
- ¼ teaspoon salt
- ¼ teaspoon pure vanilla extract
- 1 tablespoon vodka, optional
Instructions
- Pour the almond milk and coconut milk (all contents of can) in a large bowl. Whisk to combine.
- In a small saucepan, combine the water and maple syrup over low heat until the maple syrup has dissolved. Stir in the coconut oil, peanut butter, and arrowroot starch, until melted and incorporated. Stir in the salt.
- Remove from heat and stir in the vanilla extract and vodka if using. Transfer the mixture to the bowl of milk by slowly whisking as you pour.
- Using an electric mixer or immersion blender, mix for about 30 seconds to emulsify. Cover the bowl and chill in the refrigerator for 1 ½ to 2 hours.
- Once chilled, stir the mixture and transfer to the prepared container. Drop spoonfuls of jelly on top of the mixture and then swirl it in with a knife. (If the mixture is thin, freeze for an hour and then swirl in the jelly and return to the freezer. This way the jelly won't sink to the bottom.)Cover tightly with plastic wrap and/or a lid and place in freezer. Freeze for 4 to 4 ½ hours for a more mousse-like consistency.
Notes
Nutrition
Sarah
My kids love these (I do too!)
Mary Ann | The Beach House Kitchen
These are my kind of ice cream sandwiches Tessa! I honestly can't believe they're gluten-free, vegan and refined-sugar free! Can't beat the PB&J combo. Bet they're just delicious!
Tessa
PB&J is so nostalgic for me - it's a win-win combo, especially with ice cream! ;) Thank you, Mary Ann! Enjoy your weekend. <3