Recipes » Desserts » Peanut Butter and Jelly Ice Cream
T. Colin Campbell Center for Nutrition Studies


  • 2 cups unsweetened plant-based milk
  • ⅔ cup maple syrup
  • ⅓ cup creamy natural peanut butter
  • 2 tsp pure vanilla extract
  • ⅓ cup all-fruit preserves


  • 1. Whisk nondairy milk, maple syrup, peanut butter, and vanilla together in a large bowl until combined well. Carefully pour the mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions.
  • 2. Add fruit preserves during the last 10 minutes, and allow fruit preserves to combine with ice cream until desired texture is achieved. Enjoy immediately, or harden further in freezer for an hour or more.

Cooking Tips

  • 1. This recipe works really well in a Ninja Creami or your favorite ice cream maker. If using a Ninja Creami, just blend all the ingredients until smooth. Then transfer the mixture to the ice cream container and freeze for a minimum of 24 hours before processing.

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