Peanut Butter and Jelly Ice Cream Truffles

A favorite childhood flavor combination, elevated for the adult palette.


  1. Let vanilla ice cream sit at room temperature about 10 minutes or until softened slightly. Working quickly, spoon into a large bowl and dollop the preserves and peanut butter around the bowl. Mix gently with a spatula just to evenly distribute, do not over-mix. Freeze mixture until set, at least 1 hour.
  2. In a medium saucepan, combine chocolate chips, butter cubes and corn syrup. Cook over medium-low heat just to melt all ingredients together, stirring constantly. Mixture should be very smooth. Let cool 5 minutes.
  3. To assemble: Line several small cookie sheets with plastic wrap or parchment paper. Use a small ice cream scoop or tablespoon to scoop balls of the ice cream mixture. Use hands to smooth into a clean shape.
  4. Dip immediately into chocolate mixture, using two forks to cover the ball quickly and evenly. Use forks to lift the truffles onto the parchment paper. Before chocolate has had a chance to set, top each truffle with a fresh raspberry and freeze immediately. Freeze for 30 minutes before serving.

Recipe courtesy of Chef Kates,
ALDI Test Kitchen


48 ounces Belmont Premium Vanilla Bean Ice Cream

½ cup Berryhill Raspberry Preserves

½ cup Peanut Delight Creamy Peanut Butter

12 ounces Baker's Corner Real Semi-Sweet Morsels

¾ cup Countryside Creamery Unsalted Butter, cut into cubes

3 tablespoons Baker's Corner Light Corn Syrup*

50 raspberries (optional)

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Prep Time:
40 minutes (plus 1 hour, 30 minutes to freeze)

Cook Time:
5 minutes

Total Time:
45 minutes (plus 1 hour, 30 minutes to freeze)

50 truffles