PB&J Custard Ice Cream

Wild blueberry ice cream gets paired with globs of peanut butter fudge, resulting in the tastiest + dreamiest ice cream flavor with a touch of nostalgia!

Mar 27, 2026

Because everything tastes better in ice cream form ;)

If you know me and know me well- you know that I go CRAZY for some ice cream. The warmer weather has been making me crave a fun fruity flavor; I’ve made strawberry many times before, so I wanted to try something new… enter this perfectly creamy blueberry ice cream base! I decided to take it up a notch and transform the flavor into PB&J by adding peanut butter fudge crumbles throughout. Really good move if you ask me.

Full recipe is below, this one is in my top three ice cream’s I’ve made for me! I’m obsessed with the flavor combo. If you have an ice cream maker at home, give this a try and let me know what you think. Enjoy <3

For the blueberry custard base:

500g blueberries (fresh or frozen)
1/2 cup maple or cane sugar, divided
1 cup whole milk
2 cups heavy cream
4 egg yolks
2 tsp vanilla
Dash of cinnamon (optional)
Pinch salt

Heat blueberries with 1/4 cup sugar in a medium pot over medium heat. Cook down until they release their juices and are softened. Once they’ve thickened up and cooked off a good amount of water, transfer to a bowl and set aside.
In the same pot, add whole milk, heavy cream, a pinch of salt, and remaining 1/4 cup sugar. Heat to 170-180 degrees (check using a candy thermometer). While the milk is heating up, separate your egg yolks from your whites. You’ll need 4 yolks, use the whites for a different recipe or freeze for later.
Add the egg yolks to a medium bowl and give them a quick whisk to break them. Once the milk mixture has heated to 170-180F, turn off the heat, then use a measuring cup to slowly pour in about 1/3 to 1/2 of the milk mixture to the egg yolks, whisking vigorously as you pour. This will temper the egg yolks.
Once you’ve whisked in all of the milk mixture to the egg yolks, pour the egg yolk mixture back into the pot with the remaining milk mixture while whisking. Heat mixture back to 170F-180F if needed, then turn off the heat.
Add vanilla and a dash of cinnamon (cinnamon is optional but highly recommended!) to the pot with the milk mixture, along with your jammy blueberries from earlier. Using an immersion blender, blend the blueberries into the ice cream until smooth. If you do not have an immersion blender, blend the blueberries with 1/4 cup of the sugar before step 1, then continue with the recipe.
Strain the mixture if desired (I strained about 1/2 of it to keep some seeds/pulp), then transfer to a large bowl. Cool completely, then set in the fridge to chill for at least 4 hours, but I recommend overnight for best results.

For the PB “fudge”:

1/2 cup peanut butter
1/4 cup maple syrup

Heat peanut butter and maple syrup in a small pot over medium heat. Stir well; the mixture will begin to thicken up and come together. Turn off the heat. Once the fudge is starting to solidify, dump it out onto a parchment lined baking sheet and spread it using a spatula.
Put fudge into the fridge for a few minutes to harden, then use your hands to crumble it into pieces (or you can freeze it until hardened and slice it into uniform chunks).

To churn:

Churn blueberry base according to ice cream machine manufacturer’s instructions. Fruit based ice creams (at least from my experience) require a bit of a shorter churning time due to the higher water content, so keep an eye on it and churn to desired consistency.
During the last 5 minutes or so, add 1/2 of the PB fudge crumbles and allow them to mix through. Once the ice cream is done churning, you can fold through the remaining crumbles and/or save some for topping as well! Feel free to add more mix in’s, such as peanuts or peanut butter cookies.
Freeze ice cream for 3-4 hours, then dig in!