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Peanut Butter and Strawberry Jam Ice Cream

Peanut Butter and Strawberry Jam Ice Cream

Peanut Butter and Strawberry Jam Ice Cream

The very smooth texture that the peanut butter brings to this ice cream is something to fall in love with... And I must say that the combination of peanut butter and strawberry jam (especially a homemade one) is truly wonderful.

See all ice cream recipes.


*Note: Click here to see the No-Cook Strawberry Jam Recipe.

**Note: If you don't have an ice cream maker, pour the ice cream mixture into a wide, airtight container and put in the refrigerator for at least 1 hour. Then, place in the freezer for 30 minutes. Beat the ice cream mixture with an electric mixer until smooth. Put it back in the freezer for 40 minutes, then beat with an electric mixer. Repeat the "40 minute freeze-then-beat cycle" 3 times. You can choose to either beat the ice cream mixture every 40 minutes until frozen or let the ice cream mixture freeze on its own. Either method works fine but the more you beat it, the softer it will be.


  • 3/4 Cups homemade strawberry jam*
  • 1 1/2 Cup heavy cream
  • 1 Cup peanut butter
  • 1/2 Teaspoon vanilla extract
  • 1/4 Cup sugar
  • 3/4 Cups milk


Calories Per Serving625

Folate equivalent (total)46µg11%

Riboflavin (B2)0.2mg13.6%

Peanut Butter Strawberry Ice Cream

An amazing swirl of Peanut Butter and Strawberry Soft Serve, perfect for a low cal treat!

² Ingredients

  • 1 serving (serving = 1 medium) Dole Bananas
  • 1 serving (serving = 2 tbsp) Bell Plantation PB2 Powdered Peanut Butter
  • 3/4 serving (serving = 1/2 cup) Trader Joe's Fat Free Cottage Cheese
  • 1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
  • 2 serving (serving = 1 packet) Sugar in the Raw Stevia in The Raw (Packet)
  • 3 small (1" dia) Strawberries

Q Directions

Blend together: 140g frozen banana, 2 TBSP PB2, 1/3c NF Cottage Cheese, 1 tsp butter extract, 2 Stevia packets. Once blended and soft serve consistency, fold in 3 chopped strawberries. Serve immediately for soft serve or freeze for an hour for an ice cream consistency.

20 Ice Cream Recipes to Beat the Heat this Summer

Laura Sant

With the arrival fair weather comes the perfect opportunity to sip, slurp, and scoop our favorite frozen treats. That means picnic-ready smoothies and milkshakes, paletas and popsicles at the park, and of course, who could forget ice cream? And while we at SAVEUR have some go-to pints we love to pick up from the grocery store, nothing beats making your own ice cream from scratch.

If you’re up to the task, you’ve got to first arm yourself with the necessary ice cream tools—and yes, this includes an ice cream maker. Don’t be afraid to get experimental: you are a flavor master in the making. “Beach body” be damned—here are our 20 favorite ice cream recipes to make in the summer.

Raspberry Ice Cream

No-Cook Saffron-Orange Ice Cream

No-Cook Saffron-Orange Ice Cream

Irish Brown Bread Ice Cream with Butterscotch Sauce

Get the recipe for Irish Brown Bread Ice Cream with Butterscotch Sauce »

Fresh Peach Ice Cream

Sweet, pale orange ice cream flavored with ripe, juicy peaches simply screams summer. Get the recipe for Peach Ice Cream »

“Cheater” Soft Serve Ice Cream

Making actual soft serve at home is nearly impossible—here’s the best way to hack it. Get the recipe for “Cheater” Soft Serve Ice Cream »

Sour Cream Ice Cream with Strawberries and Brown Sugar

Sour Cream Ice Cream with Strawberries and Brown Sugar

Nutmeg Ice Cream

Serve this spiced ice cream on its own or scooped on top of warm fruit crisps, cobblers, or pies. Get the recipe for Nutmeg Ice Cream »

Bored With Ordinary Vanilla? Give Pistachio Gelato a Shot

Vanilla Ice Cream

This basic ice cream recipe from pastry chef Tracy Obolsky of North End Grill is endlessly customizable turn it into anything from chocolate to rum-raisin to pistachio. Get the recipe for Vanilla Ice Cream »

Vegan Peanut Butter and Chocolate Chip Ice Cream

This vegan ice cream from Brooklyn’s Van Leeuwen Artisan Ice Cream takes a classic flavor combination, peanut butter and chocolate, and uses cashew milk to make for an extra rich ice cream. Get the recipe for Vegan Peanut Butter and Chocolate Chip Ice Cream »

Chocolate Sorbet

Mascarpone Ice Cream with Apricots, Raspberries, and Honey Granola

Ice cream so easy you don’t even need to cook it. Get the recipe for Mascarpone Ice Cream with Apricots, Raspberries, and Honey Granola »

Sea Salt Ice Cream

If you’re tired of wintery cakes and cookies by March, it might be time to break out the ice cream.

Cinnamon-Sugar Ice Cream

Buttery cinnamon-sugar crumbles swirled into a creamy base are reminiscent of cinnamon toast. Get the recipe for Cinnamon-Sugar Ice Cream »

Steep it for Killer Custard and Ice Cream

Often used in southeast Asian curries and Indian rice dishes, pandan leaf lends a subtly exotic savory note to this coconut ice cream.

Paw Paw Ice Cream

This custardy ice cream gets its tropical flavor from paw paws, a musky-sweet fruit native to the American Midwest that tastes somewhere between a banana and a mango, with a plush, creamy texture. Get the recipe for Paw Paw Ice Cream »

Vietnamese Coffee Ice Cream

Sweetened condensed milk and a touch of spice set this caffeinated treat apart from other coffee ice creams. Get the recipe for Vietnamese Coffee Ice Cream »

Peanut Butter and Jelly Ice Cream

A creamy peanut butter swirl suspended in strawberry- and jam-enriched ice cream turns the classic Smucker’s Goober–peanut butter and jelly, all in one jar–on its head. Get the recipe for Peanut Butter and Jelly Ice Cream »

Sicilian Vanilla Gelato

The use of cornstarch in this simple gelato base results in a silky-smooth texture. Get the recipe for Sicilian Vanilla Gelato »

Rum Raisin Ice Cream

The combination of rum and raisins has long elevated all kinds of desserts, but when applied to a vanilla custard base, the flavors truly shine: a concentrated burst of dried fruit cut by the boozy kick of rum, all cushioned by creamy dairy. Get the recipe for Rum Raisin Ice Cream »

Bourbon-Butterscotch Ice Cream


An All-American Cheese From the Atomic Age

Straight out of sci-fi, this quirky Midwestern wheel is the product of radiation, mutant mold, and one Wisconsin scientist’s imagination.

Peanut Butter and Jelly Ice Cream Sandwiches

Preheat the oven to 350º. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, 1 cup sugar, the egg and teaspoon vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining 1/2 cup sugar. Cool slightly before removing from pan.

In a small bowl, whisk together the 3/4 cup sugar, whipping cream, whole milk, half and half and 1 teaspoon vanilla. Puree the strawberries in a food processor and add to cream mixture. Pour the mixture into an ice cream maker. After freezing in the ice cream maker, transfer to a container and place in the freezer, to freeze solid, for 6 hours before serving.

Spread the strawberry preserves on a peanut butter cookie. Top with a small scoop of strawberry ice cream and cover with another cookie. Roll sides in peanut butter chips or peanuts, if desired.

1. Let the ice cream sit at room temperature to soften, about 20 minutes.

2. Meanwhile, put 1/2 cup of the peanut butter in a medium microwave-safe bowl and heat for 30 second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)

3. Scoop the ice cream into the peanut butter crust and smooth out into an even layer. Heat the remaining 1/4 cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Decorate with a ring of strawberries before serving.

Peanut Butter & Jelly Ice Cream Sandwich

While this reimagined peanut butter and jelly "sandwich” might be better suited for your icebox than your lunchbox, one thing is certain: each bite will take you on a trip down memory lane and make your inner kid jump for joy.


  • 1 cup unsalted butter
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon vanilla
  • 1 container Hudsonville Ice Cream Peanut Butter & Jelly
  • 1 cup crushed peanuts
  • strawberry jam


Cream butter, peanut butter, vanilla and sugars together in a bowl beat in eggs. In a separate bowl, sift flour, baking powder, baking soda, and salt stir into butter mixture. Refrigerate 1 hour.

Roll dough into 1” balls and put on baking sheets. Flatten with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Once cookies are cooled­­­­­­­, place a scoop of Hudsonville Peanut Butter and Jelly Ice Cream on one cookie, drizzle with strawberry jam and top with another cookie. Roll sides in crushed peanuts and place in freezer for about an hour.

No Churn Peanut Butter and Jelly Ice Cream

This homemade No Churn Peanut Butter and Jelly Ice Cream with Peanut Butter Cups recipe could not be yummier or easier! It’s hard to believe it only takes a few ingredients and minutes of prep work to prepare this decadent treat.

Peanut butter and jelly are so perfect together! This ice cream includes the other ingredient that goes perfectly with peanut butter: chocolate!


I made a super quick trip to the grocery store to make this recipe. Two ingredients for the ice cream base and a few ingredients for the flavoring. For the base, I picked up heavy cream and a can of sweetened condensed milk.

As for flavor, I had vanilla and peanut butter at home. I bought some peanut butter cups. Making jelly is fun and easy, but since my cookie recipe came from an Amish family, I stopped at an Amish stand to buy a jar of strawberry jam. You can absolutely make your own jelly or buy some in a store if you don’t live in Amish country!


In order to make the peanut butter and jelly drizzleable and swirlable, heat them for about 30 seconds in the microwave. Give them a quick stir and set them aside. Pour the sweetened condensed milk into a large bowl and set that aside.

In the bowl of an electric mixer, whip the cream until you have medium peaks. Once you have medium peaks, grab a spatula to scoop out about a cup of the whipped cream and gently fold it into the condensed milk. Give it 4-5 folds then fold the condensed milk mixture into the bowl of whipped cream until combined. Pour in about 1/4 cup (or half) of the melted peanut butter. Fold it just a few times to incorporate the peanut butter slightly.

Pour about half of the mixture into an 11×7″ baking dish. Drizzle half of the strawberry jam and half of the chopped peanut butter cups over the ice cream. Swirl the mixture around with a knife and then pour in the rest of the ice cream. Drizzle the other 1/4 cup of the peanut butter over the ice cream along with the rest of the jam and peanut butter cups. Swirl it all again with a knife.

Cover the ice cream with plastic wrap then let the freezer do its job for 4-6 hours until it’s frozen solid. Enjoy it sandwiched between my Old Fashioned Peanut Butter Cookies or in a dish or cone!

I seriously can’t believe how fun and easy this ice cream is! It was so good that I decided that we needed to enjoy it as is. Next time I make it, it’s going to get sandwiched between my Old Fashioned Peanut Butter Cookies! Enjoy!

Ready to try another ice cream flavor? How about my No Churn Raspberry and Roasted Strawberry Ice Cream?!

The Best Ice Cream Sauce Recipes on the Internet

Ice cream is fantastic. I make a lot of it. And I just jumped on board with the no-churn ice cream trend as well and am Quite Happy there. But ice cream is somehow more special when it is covered in ice cream sauce you&rsquove made yourself. So here I have a collection of the best ice cream sauce recipes for you. And they&rsquore all in one place! I made you a long pin because I know you&rsquoll want to save this roundup somewhere where you&rsquoll be able to find it!

  • I&rsquove arranged the ice cream sauce recipes by predominant flavor, by how easy they are to make, and by special diets (vegan, paleo, etc). You may find some of the ice cream sauce recipes listed in more than one place. For example, if there is an easy sauce that also happens to be paleo and is caramel, you&rsquoll find it under &ldquoeasy ice cream sauces,&rdquo &ldquoice cream sauces for special diets,&rdquo and &ldquocaramel ice cream sauces.&rdquo I figured it would just make it easier for you to find what you&rsquore looking for.
  • It is entirely possible and even probable that many of the fruit sauces (especially) are vegan or can easily be made vegan. I only categorized sauces as &ldquospecial diet&rdquo if it was expressly noted in the recipe or if the blog is special diet-only.
  • While many of the sauces are quick and easy to make, I only put them in that category if it was a &ldquoselling point&rdquo in the post.
  • Not only am I sharing some of my own saucy creations, but I have relied on contributions from some of my wonderful blogging friends. Thanks, you guys, for sharing your links and your recipes with me and my readers!

And now, without further ado, let&rsquos get on with it. It&rsquos time to break down the Best Ice Cream Sauce Recipes. Here we go.

Recipe: Make this peanut butter and jelly ice cream sandwich

This is a time when you don’t really want to cook anything. Frankly, even though I am a chef, I just want to sit in the garden in my knickers scoffing ice cream.

Ice cream is having a moment in London. From macha-flavoured soft serve and bulging ice cream-based freakshakes and Italian gelato at Gelupo to rolled ice cream courtesy of Kreemlicious in Willesden. My local ice cream parlour, The Sweet Spot on Kilburn High Road, is doing ‘cold stone’ waffles, an enticing mash-up of ice cream and hot waffle.

But what can beat the ice cream sandwich? It’s two of the best sweet things in one satisfying dessert. Here is a recipe for a homemade PBJ ice cream. Of course you can cheat by buying the cookies or the ice cream – or both!

Peanut butter maple syrup cookie recipe

  • 150g plain flour
  • 1/4 tsp baking powder
  • 40g demerara sugar
  • 40g caster sugar
  • Pinch of salt
  • 75g salted butter, room temperature
  • 50g crunchy peanut butter
  • 1 egg yolk
  • 2 tbsp maple syrup
  1. Preheat the oven to 180ºC. Prepare a flat baking tray with parchment paper or a silpat on it.
  2. Put the flour, baking powder, sugars and salt in a large bowl or food processor and mix together.
  3. Add the butter and peanut butter.
  4. Rub the wet ingredients into the dry ingredients until crumbly.
  5. Add the egg yolk and maple syrup.
  6. When mixed together, make balls of dough the size of small oranges.
  7. Place the balls of dough onto the baking tray and flatten into circles with your hand.
  8. Bake for 10 minutes or until dark golden.
  9. Leave to cool.

Jelly (strawberry jam) ice cream

Makes half a litre of ice cream

For the strawberry jam

For the ice cream

  • 150ml whole milk
  • 100g caster sugar
  • Pinch of salt
  • 1 tsp vanilla paste
  • 5 egg yolks
  • 300ml single cream
  1. Put the strawberries, sugar and lemon juice into a small saucepan on a low heat for half an hour or until it forms a jammy consistency. (You can tell by dipping a spoon in and seeing if the drop hanging off it is runny or jelly-like.) Once it’s achieved that consistency (like a runny jam with chunks), leave it to cool.
  2. In the meantime warm the milk, sugar, salt together in a saucepan until the sugar is dissolved.
  3. Add the vanilla.
  4. Whisk the egg yolks in a bowl. Add a little of the warmed milk mixture to the egg yolks, whisking.
  5. Add the egg yolk mixture back into the saucepan.
  6. Continue to heat slowly while stirring with a wooden spoon.
  7. When you can draw a line through the custard mixture on the back of the spoon, it’s ready.
  8. Remove from the heat and let it cool.
  9. When cool, add the cream.
  10. Churn in your ice cream maker, following the instructions.
  11. 15 minutes before the ice cream finishes churning, add the jam so that it forms thick red ribbons through the ice cream.

To make the ice cream sandwich:

Make sure the ice cream is very cold. Place one cookie nut side down, add three scoops of ice cream then sandwich the other cookie on top. Place in the freezer for an hour or two until firm.

NB: ice cream sandwiches can be made ahead. Wrap in parchment paper and freeze.

Use It Up: Strawberry Jam Whipped Cream

Strawberry jam whipped cream is simple to make, and tastes just like strawberry ice cream!
Ever since February, I have not been able to stop thinking about new and creative ways to use my preserves. I’ve made oat bars filled with raspberry preserves and glazed a ham steak with pepper jelly. In Jamaica, we had a brick oven pizza that used a mango jam in place of tomato sauce for a Hawaiian pizza, and now I can’t stop thinking about using marmalade or chutney on a grilled pizza. I want to make jam-swirled scones and glazed pork tenderloin, jam milkshakes and apple butter-filled cake.

For today, I’m keeping it simple. Whipping cream, while not exactly a pantry staple, is certainly a nice staple to keep on hand in your refrigerator. It takes less than 10 minutes to beat it into fluffy submission, and then you have sweet whipped cream to top cakes, ice cream, waffles or hot chocolate. Here, I’ve whisked in a few tablespoons of strawberry jam, turning the plain whipped cream into an airy strawberry ice cream copycat.

Serve it on waffles with some peanut butter. Scoop it on top of chocolate ice cream. Spoon a thick layer on top of hot chocolate. Or, you know, just eat it by the spoonful. Dessert is ready!

Strawberry jam is whisked into sweet whipped cream to create a dessert topping reminiscent of strawberry ice cream. Feel free to experiment with other jams instead of strawberry here, too!

  • 1 cup whipping cream or heavy cream
  • 1 tablespoon granulated sugar
  • 3 tablespoons strawberry jam
  1. To speed up the whipping process, chill a bowl and beater or whisk in the refrigerator for at least 15 minutes before you begin. But if you are making this last minute and forgot to chill the bowl, it will be fine - you'll just need a few more minutes of whipping power!
  2. Combine the whipping cream and sugar in a mixing bowl or the bowl of a stand mixer. Whisk until the cream holds a stiff peak you should be able to lift the beater out of the bowl and see the cream hold its shape.
  3. Add the strawberry jam, and whisk just until the jam is completely mixed in.

Cover any leftover whipped cream tightly and refrigerate. If you find that the leftovers have separated a bit, whisk the whipped cream for a few seconds (you shouldn't need more than 10-20 seconds) before serving.

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