Peanut butter and jelly is one of those simple flavors I never get tired of. I turned it into a creamy frozen treat with a berry swirl and peanut butter cookie crumble.

This dairy free ice cream is made for anyone who avoids dairy or simply wants another homemade option. It still has a rich, smooth texture and plenty of familiar flavor.

The berry swirl adds a bright, jammy layer that balances the peanut butter nicely. Fresh strawberries and raspberries give it a pretty color and a fresh taste.

I also mixed in an easy peanut butter cookie crumble for a little crunch in every scoop. Some is added during churning, and the rest goes between the layers.

This recipe needs time to chill and freeze, so I like making it ahead. Once it has softened for a few minutes, it is ready to scoop and enjoy.

Why This Recipe Is a Keeper

Classic Flavor Pairing – Creamy peanut butter, bright berries, and cookie crumble turn a favorite sandwich flavor into an irresistible frozen treat.

Silky Dairy-Free Base – Coconut milk and extra creamy oat milk create a smooth, scoopable ice cream without dairy.

Real Berry Swirl – Strawberries and raspberries create a tangy, jammy swirl that balances the sweet peanut butter perfectly.

Cookie Crumble Texture – Golden peanut butter cookie crumbs add a pleasing crisp texture to every creamy scoop.

Here’s What You’ll Need

For The Berry Swirl

1 cup Chopped Strawberries
1 cup Raspberries
1/3 cup Cane Sugar
1 tbsp Fresh Lemon Juice
1 tsp Cornstarch

For The Peanut Butter Cookie Crumble

1/2 cup All-Purpose Flour
1/4 cup Light Brown Sugar
1/4 cup Creamy Peanut Butter
2 tbsp Refined Coconut Oil
1/4 tsp Fine Sea Salt

For The Ice Cream

1 (13.5 oz) can Full-Fat Coconut Milk
1 cup Extra Creamy Oat Milk
3/4 cup Creamy Peanut Butter
1/2 cup Cane Sugar
2 tbsp Cornstarch
1 tsp Pure Vanilla Extract
1/4 tsp Fine Sea Salt

How to Make It

Step 1

Combine the strawberries, raspberries, cane sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat for 8 to 10 minutes, stirring and crushing the berries, until thick and jammy. Refrigerate until cold.

Step 2

Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Mix the flour, brown sugar, peanut butter, coconut oil, and sea salt until chunky crumbs form.

Step 3

Bake the peanut butter cookie crumble for 10 to 12 minutes, stirring once. Cool completely, then freeze the crumble.

Step 4

Whisk the coconut milk, oat milk, cane sugar, cornstarch, vanilla, and sea salt in a saucepan. Cook over medium heat until steaming and slightly thickened, then whisk in the peanut butter until smooth.

Step 5

Refrigerate the peanut butter base for at least 4 hours. Churn the cold base according to the ice cream maker’s directions, adding two-thirds of the cookie crumble during the final 2 minutes.

Step 6

Layer the ice cream with the berry swirl and remaining peanut butter cookie crumble. Freeze for 4 to 6 hours, then soften for 5 to 10 minutes before scooping.

Recipe Tips

Chill the Base Completely

For the creamiest texture, chill the peanut butter base until it is fully cold all the way through, not just cool on the surface. Four hours works, but overnight is even better if you have time.

Also chill the ice cream maker bowl for the full time listed by its manufacturer. A properly frozen bowl helps the base thicken quickly, which keeps the finished ice cream smoother.

Cook the Berry Swirl Until Jammy

Mix the sugar and cornstarch well before the berry mixture gets hot so the cornstarch blends in evenly. Keep stirring as the berries soften, and gently press them with the back of your spoon for a smoother swirl.

The swirl is ready when it looks thick enough to slowly fall from a spoon in heavy ribbons. If it is still thin, it will make icy pockets in the ice cream instead of distinct berry layers.

Cool the Berry Swirl Fast

Transfer the cooked berry swirl to a shallow bowl or container before refrigerating it. The shallow layer cools faster and more evenly than leaving it in the warm saucepan.

Do not add a warm berry swirl to the churned ice cream. Even a slightly warm swirl can soften the ice cream too much and make the layers blend together.

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