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    You are in: Home / Recipes / Peanut Butter and Jelly Ice Cream Recipe
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    Peanut Butter and Jelly Ice Cream

    Peanut Butter and Jelly Ice Cream. Photo by Roxanne J.R.

    1/1 Photo of Peanut Butter and Jelly Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 10 mins

    24 hrs

    10 mins

    Roxanne J.R.'s Note:

    This ice cream does not use any heavy cream or eggs. Also, if you don't want the swirl of jam then leave it out and make a plain peanut butter ice cream or add in some chocolate chips or make a fudge swirl at the end of churning. I made it plain and was so surprised at how creamy it turned out. Can't wait to make it again!

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    Ingredients:

    Yield:

    quart

    Units: US | Metric

    Directions:

    1. 1
      Heat water and sugar in a medium saucepan until sugar is dissolved.
    2. 2
      Add peanut butter to the syrup and stir until peanut butter is completely melted.
    3. 3
      Remove from heat, and stir in coconut milk. Chill for a couple hours or overnight in the refrigerator.
    4. 4
      Freeze in ice cream machine.
    5. 5
      Working fast since the ice cream is soft, layer half of the ice cream in a container. Then add the jam on top of the ice cream, spreading as best you can.
    6. 6
      Add the remaining ice cream as the final layer.
    7. 7
      Freeze 12-24 hours, or until ice cream is firm.

    Ratings & Reviews:

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    Nutritional Facts for Peanut Butter and Jelly Ice Cream

    Serving Size: 1 (1431 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4216.5
     
    Calories from Fat 2115
    50%
    Total Fat 235.1 g
    361%
    Saturated Fat 119.6 g
    598%
    Cholesterol 0.0 mg
    0%
    Sodium 1575.7 mg
    65%
    Total Carbohydrate 495.2 g
    165%
    Dietary Fiber 31.6 g
    126%
    Sugars 397.6 g
    1590%
    Protein 81.7 g
    163%

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