PB&J Popsicles

in Desserts

PB & J Popsicles // www.acozykitchen.com

This week is popsicle week on internets, if you haven’t noticed. My friend and fellow lover of reality TV/gifs, Billy, is hosting popsicle week for the second year in a row (last year I made these Cherry Lambic pops, which are still a big favorite of mine). To see a big list of all the participants and delicious popsicles check out his blog, Wit & Vinegar.

This year I teamed up with Almond Breeze to bring you your favorite childhood sandwich in popsicle form. That may sound weird but I can’t sing the praises of frozen peanut butter milk enough. The almond milk mixed with sweetened and salty peanut butter is like heaven. I could drink it by the glass, and I plan on doing so in the future, but I think my favorite version of it is in frozen form.

PB & J Popsicles // www.acozykitchen.com

The concord grape jelly needs to be added sparingly, almost like how I prefer my PB&J sandwiches. I always make my PB&Js with a slight smear of jelly and a TON of peanut butter. Sloppy PB&Js were not my thing.

The almond milk marries so well with the creamy natural peanut butter. And both of them freeze really well.

PB & J Popsicles // www.acozykitchen.com

The jelly is dotted into the mixture in layers, with a bit of freezing time in between. This makes sure that the jelly doesn’t just sink to the bottom. And just a heads up that jelly doesn’t freeze so that’s why it’s added in teeny drops here and there.

Oh and I finally graduated to pro-looking popsicles with these popsicle molds.

Happy Popsicle-ing. In other news, I just wanted to thank you all for your super sweet comments on my book announcement. I’d be lying if I said that some of them didn’t make me tear up. I was driving to the grocery store to gather ingredients to recipe testing and I got all sappy. It just happens. But mostly it’s because I’m really grateful. Thank you again and happy weekend!

PB & J Popsicles // www.acozykitchen.com

PB&J Popsicles

Prep Time: 10 minutes

Total Time: 4 hours

Yield: 6

Serving Size: 6

PB&J Popsicles



  1. In a blender, add the creamy peanut butter, powdered sugar (if the sugar it clumpy, don't be afraid to sift it into the blender) and almond milk. Pulse until pureed, about 30 seconds. Fill each of the popsicle molds 1/4 of the way. Transfer to the freezer for 1 hour.
  2. At the 1-hour mark, scoop the jelly into a small saucepan and set it over medium-low heat and whisk it with a fork until it's very smooth and no longer clumpy and jelly-like. Remove the molds from the freezer and add about half of a teaspoon to each mold. Top with about another inch of peanut almond milk mixture and insert popsicle sticks into each mold. Return to the freezer to freeze for an additional hour. At the 2-hour mark, repeat this same process: adding a 1/2 teaspoon of jelly and then topping it off with the remaining peanut almond milk mixture. Freeze for at least 4 hours, ideally overnight. To un-mold the popsicles, run the molds under warm water and gently tug until the popsicles release.

(This post is sponsored by Almond Breeze. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy.)


{ 19 comments… read them below or add one }

Marie @ Little Kitchie June 27, 2014 at 3:30 am

ummm LOVE this idea. Totally agree about the PB to J ratio!


Dietitian Debbie June 27, 2014 at 3:54 am

In grad school, I ate a peanut butter and jelly sandwich every single day in my lunch and I still love them! I just bought a new popsicle mold too. I can’t wait to use it for these!


Tracy | PeanutButter and Onion June 27, 2014 at 4:47 am

OMG that’s too funny, I just upgraded to that same mold. I just ordered it, should be here soon. I can’t wait to diving into these!


Sarah June 27, 2014 at 5:08 am

These look so good!


Millie l Add A Little June 27, 2014 at 7:12 am

Love the look of this so much Adrianna! Peanut butter and jelly were meant to be!
I bet it would be delicious with some fresh raspberries in there!


Beth @ Tasty Yummies June 27, 2014 at 8:31 am

Yes!! I just LOVE these, such a great idea. I will be trying these asap. YUM!


allie@sweetpotatobites June 27, 2014 at 8:36 am

I love this idea! I have some strawberry jam that I think would work perfect for this.

Agreed on the PB&J ratio too!


Meredith June 27, 2014 at 8:56 am

Mind blown! These look awesome!


Gina @ So Let's Hang Out June 27, 2014 at 9:15 am

These sound AWESOME! I love a good PB & J.


Matt Robinson June 27, 2014 at 9:59 am

What an awesome idea, my boys would go crazy for these!!


Cindy June 27, 2014 at 10:27 am

PB&J is one of my favorite things in this life. I bet these are creamy and dreamy! I’m loving those little jelly pockets, too.


Jenny Ramsey June 27, 2014 at 10:32 am

Maybe I can ask my husband to buy my popsicle molds for Independence Day. Must make these!


stephanie @ iamafoodblog June 27, 2014 at 11:03 am

yum!! frozen jelly!? i’m in!


Em | the pig & quill June 27, 2014 at 11:11 am

Whoa, jelly doesn’t freeze? I feel like that’s a ballsy move — and I like it. 😉 I also like pretty much any iteration of PB&J, so these are 100% my jam. Or my jelly as it were (is). Ok, done now. Byebye. xo – Em


christina @ but i'm hungry June 28, 2014 at 11:59 am

I have a bunch of pb&j lovers at my house… can’t wait to surprise them with these!


Rebecca @ it's a nourishing thing July 1, 2014 at 9:19 am

I love this idea!! Peanut butter in any form is definitely a must try for me!


Amy | Salt and Honey July 2, 2014 at 1:28 pm

I’m not much of a peanut butter person (I know, very un-American), but I am definitely going to try these with almond butter! Very exciting.


Sherrie | With Food + Love July 4, 2014 at 11:12 am

Yesss – I LOVE THE IDEA OF THIS!! So creative, yet so classic :))


Sarah | The Sugar Hit July 9, 2014 at 7:44 pm

I had no idea that jelly doesn’t freeze! I’m so into it.


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