“We Go Together Like” PB & J Ice Cream

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This recipe is inspired by things that just belong together: chips and salsa, Mickey Mouse and Disney World, and of course, peanut butter and jelly. One of those classic combinations that just belongs together, always.

To make it even more special, and celebrating things that belong together…TODAY IS MY WEDDING DAY!! Yes, today I get to marry the love of my life, Mike! He is the best thing to happen to me, and has been my biggest champion in many areas of life. Including everything surrounding Kaylea Bakes (I love you Mike). Now, I’ll move on before I get too cheesy.

For those of you thinking “how in the world is she posting this on her wedding day?” have no fear, this is all pre-posted and set to go! You may be reading this on my wedding day, but I’ll be busy getting pampered and sipping on a PSL.

Peanut Butter and Jelly Ice Cream

Three ice cream cones, dripping off the cone and ready to be eaten!

But we’re here for the ice cream, obviously. I recently got a registry gift that I am in LOVE with. Kitchenaid makes an ice cream maker attachment and when I got it sent to me in the mail I immediately started dreaming up some awesome ice cream combinations.

I’ve always been a sucker for PB&J flavor combos, so peanut butter and jelly ice cream sounded amazing to me. Now, I am firmly in team raspberry jelly so I chose to make a compote on the stove rather than use a store-bought jam.

This ice cream is made with a true ice cream maker but if you do not have an ice cream make, follow my no churn ice cream recipe as a base for the PB&J additions!

Here’s to love and things that belong together! Let’s get baking!

“We Go Together Like” PB & J Ice Cream

Recipe by Kaylea BakesDifficulty: Easy


Cooking time




  • Ice Cream Base
  • 2 1/2 cups half and half

  • 2 1/2 cups whipping cream

  • 8 egg yolks, room temperature

  • 1 cup white sugar

  • 3 teaspoons vanilla extract

  • PB & J filling
  • 2 1/2 cups frozen raspberries

  • 1/2 cup white sugar

  • 1 tablespoon lemon juice

  • pinch of salt

  • 2 tablespoons cornstarch

  • 1/2 cup smooth natural peanut butter


  • Place Kitchenaid freezer bowl in the freezer.
  • Combine milks in a sauce pot and heat on stove until steaming, but not yet boiling.
  • Crack egg yolks into a separate bowl and whisk together with the white sugar.
  • When heated, slowly pour heated milk into egg-sugar mixture, whisking constantly to avoid curdling.
  • Once combined, pour back into the saucepan and heat until small bubbles form on the rims of the pan, but it not fully boiling.
  • When done, place in a bowl and cover. Set in the refrigerator until fully chilled, approximately 6 hours.
  • Raspberry Compote
  • In a pot, combine the raspberries, sugar, lemon juice, and salt and turn to medium-high heat.
  • Heat on the stove, mashing and stirring periodically with a wooden spoon until the berries form a sauce.
  • Add cornstarch and stir until thickened.
  • Remove from heat and chill completely.
  • Assembly
  • Attach frozen ice cream make bowl to mixer.
  • Pour chilled ice cream into the ice cream maker and mix for 15-20 minutes, until it is soft-serve consistency.
  • Add dollops of peanut butter and raspberry compote mixing slightly until streaks of both are seen throughout.
  • Pour ice cream into a container and freeze for 4 hours until hardened to your liking.
  • Serve and enjoy!


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