Peanut Butter and Jelly Non-Dairy Ice Cream - Bravabod
Recipes

Peanut Butter and Jelly Non-Dairy Ice Cream

Valentina

  • Difficulty Intermediate Difficulty
  • Time 60" plus chilling

The Best Peanut Butter and Jelly Non-Dairy Ice Cream recipe. Made with coconut cream, peanut butter, and swirls of homemade strawberry jam. Ultra creamy.

How To MakeDiet Type: Plant-based

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Freeze For 1 month

Best by 1 month frozen


Shopping List
    For the Ice Cream
  • 2 cups coconut cream (Note 1)
  • 1/2 cup creamy peanut butter
  • 1/2 cup + 2 tablespoon cane sugar
  • 1/2 cup + 2 tablespoon maple syrup
  • 1/2 teaspoons vanilla extract
  • 1/2 teaspoon xanthan gum (Note 2)
  • 1/8 teaspoon salt For the Jam
  • 2 cups strawberries, stem removed and chopped (about 260 grams)
  • 1/4 cup + 2 tablespoons cane sugar
  • 1 1/2 tablespoons lemon juice

Instructions
  1. Step 1: Combine the sugar, maple syrup, xanthan gum, and 1 cup of cold water in a medium saucepan. Turn on the heat to medium and stir until the sugar dissolves, about 2 minutes. Do not let the mixture bubble or boil.
  2. Step 2: Remove from the heat and place in a high powered blender. Add the coconut cream, peanut butter, and salt. Blend on high power until very, very smooth.
  3. Step 3: Place the ice cream in an airtight container and refrigerate at least overnight, or up to 24 hours for best texture.
  4. Step 4: Time to make the jam! Combine the chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat. Simmer the berries, uncovered, for 13 to 16 minutes. Stir regularly. The jam will be ready when it is very soft and jam-like. Refrigerate until ready to use. This will make about 3/4 cup.
  5. Step 5: After chilling the ice cream, stir in the vanilla extract. Add the ice cream to an ice cream maker to churn for 45 minutes.
  6. Step 6: Scoop the soft ice cream into pints, alternating with dollops of the jam and ice cream. Use the back of a spoon to smooth the jam over the ice cream layers. Freeze until firm. Note: Extra jam can be used on toasts or oatmeal.
  7. Serve: Soften at room temperature for 5 to 10 minutes before scooping. Enjoy.

Recipe Notes

Note 1: We recommend using carton-boxed coconut cream from Arroy-D for the creamiest texture. We do not recommend substituting with almond or soy milk, as it will make the ice cream much less creamy.

Note 2: Xanthan gum helps the ice cream keep its texture. It can be omitted if needed.

Disclosure: As an Amazon Associate, we earn from qualifying purchases. There’s no extra cost to you. We only endorse things we’ve personally used and highly recommend.

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Peanut Butter and Jelly Non-Dairy Ice Cream

PT1H 2 cups coconut cream (Note 1) 1/2 cup creamy peanut butter 1/2 cup + 2 tablespoon cane sugar 1/2 cup + 2 tablespoon maple syrup 1/2 teaspoons vanilla extract 1/2 teaspoon xanthan gum (Note 2) 1/8 teaspoon salt 2 cups strawberries, stem removed and chopped (about 260 grams) 1/4 cup + 2 tablespoons cane sugar 1 1/2 tablespoons lemon juice Gluten Free Vegan 3 Servings Ingredients:

3 Pints

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Takes 1 min