Vegan Peanut Butter and Jelly Ice Cream

This fun peanut butter and jelly ice cream is the perfect summer ice cream flavor that's sure to bring back memories of the childhood classic. This take on the classic sandwich is made with simple, clean ingredients and is naturally sweetened. This recipe is: vegan, oil-free, refined sugar-free, and gluten-free!

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This Peanut Butter and Jelly Ice Cream recipe is the ultimate summer treat! It's rich and creamy and full of nostalgic flavor. This recipe is made with simple and clean ingredients, and makes the perfect dessert for vegans and non-vegans alike!

Peanut butter and jelly have always been one of my favorite combinations. Still to this day, I crave a peanut butter and jelly sandwich regularly. I am also an ice cream lover. Therefore I thought what could possibly be better than combining my two loves together to create this delicious vegan ice cream recipe?

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Why Georgia Grinders Is The Best Peanut Butter For This Peanut Butter and Jelly Ice Cream:

This is the best vegan peanut butter and jelly ice cream because it uses the best-tasting peanut butter. If you're a fellow nut butter lover like myself, allow me to introduce you to Georgia Grinders. Georgia Grinders creates high-quality nut butter made with simple, clean ingredients.

I used their Creamy Peanut Butter for this ice cream recipe. I am obsessed with this peanut butter, because it is slow-roasted, made with just peanuts and sea salt, and has the perfect texture. My biggest issue with most natural nut butter is the texture. It's either way too runny, or takes 15 minutes to churn.

This creamy peanut butter is the perfect texture right when you open it. No churning is required! The natural creaminess of this peanut butter is what takes this ice cream to the next level.

If you use a low-quality nut butter for this ice cream you will run into a list of problems. The ice cream may become too solid or have trouble solidifying at all. The peanut butter flavor will also be affected, since most store-bought peanut butter is made with low-quality peanuts, and are not slow-roasted.

If you're looking for more recipes using Georgia Grinders, be sure to check out my Maple Caramel Almond Cheesecake!

Ingredients For This Peanut Butter And Jelly Ice Cream:

This vegan peanut butter and jelly ice cream recipe is great because it uses simple ingredients you can find at local grocery stores.

• Georgia Grinders Creamy Natural Peanut Butter - You can also use their crunchy peanut butter for an added crunch!
• Raw Cashews - Make sure you use raw unsalted cashews. Roasted cashews contain added oils and have a much different flavor. If you use them you will end up with a grainy ice cream. Raw cashews are full of healthy fats and become silky smooth when blended. 
• Medjool Dates - You can use any date variety, but Medjool dates are always my go-to. They are ultra-sweet and have a slight caramel taste that compliments every dessert! You will need the dates for both the ice cream and the homemade jelly. You can also use maple syrup to sweeten the jelly.
• Pure Vanilla Extract - Any vanilla extract will, but I personally love using Mexican Vanilla. The flavor is incredible. It's buttery and creamy - perfect for this Peanut Butter and Jelly Ice Cream!
• Full-Fat Coconut Milk - I love using coconut milk for vegan ice cream recipes because it is so thick and creamy. If you want to make a low-fat version, you can use soy milk, almond milk, or oat milk instead. If you really want a rich ice cream, you can also use coconut cream, however, I find that coconut cream is a little overpowering. 
• Fresh Strawberries - You can use frozen strawberries as well because they'll be cooked. However using fresh strawberries for the homemade jelly is much easier, and tastes better.
• Lemon Juice - Helps to add a tartness and enhance the flavor of the strawberries.
• Ground Chia Seeds - This is what helps bind the strawberries together to make the jelly. You can use whole chia seeds if you don't mind the texture. I like to blend mine up for a smoother jelly consistency.
• Ice Cream Cones - These are completely optional, but I find that cones replace the bread flavor in a classic PB&J!

See the recipe card for quantities.

How To Make Vegan Peanut Butter and Jelly Ice Cream:

If you've never made homemade ice cream before, you are missing out! It's easy, fun, and so much healthier! This Peanut Butter And Jelly Ice Cream is the perfect healthy dessert recipe to make at home.

1. Begin by combining the Medjool dates and cashews together in a large bowl. Add the water and place in the fridge to soak for at least 2 hours. I like to prepare mine the night before so I don't have to think about it!

2. Prepare the homemade strawberry jelly ahead of time. To make the jelly, dice the strawberries up and add them to a small saucepan with the lemon juice, date, and ground chia seeds. Cook for about 5 minutes, or until the strawberries have broken down and the mixture thickens. Set the smooth jelly in the fridge and allow it to cool.

3. Once the cashews and dates are soft, strain the water out. I like to save this water, because it's super sweet from the dates, and makes a wonderful healthy sweetener for smoothies and oatmeal. Add the strained cashews and dates to a blender along with the coconut milk, vanilla extract, and Georgia Grinders Creamy Peanut Butter to create the ice cream base. Blend on high for at least a full minute. I let mine blend for about two minutes just to be safe. 

4. Once the ice cream mixture is silky smooth, pour it into your ice cream machine and let churn for 25-30 minutes (it may take up to 35-40 minutes depending on your ice cream machine). Once the ice cream is thick and sticking to the paddle, scoop it into a container of choice. You can use a loaf pan, brownie pan, cake pan, ice cream container, etc. I went with a loaf pan because I think it displays the ice cream best.

Scoop half of the ice cream on the bottom of the loaf pan and smooth it out. Add dollops of the strawberry jelly, followed by the Georgia Grinders Peanut Butter. Use a knife, or chopstick (my method of choice) to create beautiful swirls. Repeat this step once more. 

5. You can either enjoy the ice cream as a soft serve or cover and freeze it for about 3 hours and scoop and serve!

Hint: You can also use store-bought jam. If you use store-bought, make sure to use one that is refined sugar-free!

Substitutions:

There are plenty of easy and delicious substitutions that can be made to this vegan peanut butter and jelly ice cream if needed.

• Nut-Free - If you want to make this recipe nut-free, you can replace the peanut butter and cashews with Sunbutter. The Sunbutter is a 1:1 substitute for peanut butter. Use ⅔ cup of Sunbutter in place of the raw cashews.
• Lite - You can use lite coconut milk instead of full-fat for a lower-calorie option. You can also use any nondairy milk as I mentioned above. Oat milk and soy milk are great options. Cashew milk and almond milk will make the ice cream slightly icey. 

Peanut Butter And Jelly Ice Cream Variations:

I love this recipe so much because there are so many delicious ways to mix it up.

• Jelly - You can use grape jelly (my personal favorite) raspberry jelly, or any jam/fruit preserves of choice.
• Crunchy - Add a handful of crushed peanuts and use Georgia Grinders crunchy peanut butter for added crunchy texture.

What You Need To Make Homemade Peanut Butter And Jelly Ice Cream:

Equipment can have a big impact on how a recipe turns out. Here's what I recommend using to make this vegan peanut butter and jelly ice cream recipe.

• High-Speed Blender - I strongly recommend investing in a high-speed blender if you are interested in making homemade dairy-free ice cream recipes like this one. The ice cream will turn out much smoother and overall better. I use a Vitamix, but most high-speed blenders will work just fine.
• Ice Cream Maker - I have used a couple of ice cream makers in the past, and I can confidently say the ice cream maker you use makes a difference in the quality of the ice cream. This is the one I started using recently, and it is by far the best one I have tried, I love it!
• Bowls - You will need a large or medium bowl to soak the dates in.

As always you can find all my go-to equipment on my Amazon storefront or my affiliate page.

How To Store Homemade Vegan Ice Cream:

The good news about homemade ice cream is it stores very well. I love making vegan ice cream recipes and keeping them in my freezer for whenever I need something sweet.

I recommend storing this recipe in airtight containers. This will prevent freezer burn. If stored properly this peanut butter and jelly ice cream will keep for up to 3 months.

Frequently Asked Questions:

Related Healthy Peanut Butter Recipes:

Looking for more delicious vegan peanut butter recipes? Check these out!

If you try this Vegan Peanut Butter And Jelly Ice Cream recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!

Peanut Butter and Jelly Ice Cream

This fun peanut butter and jelly ice cream is the perfect summer ice cream flavor that's sure to bring back memories of the childhood classic. This take on the classic sandwich is made with simple, clean ingredients and is naturally sweetened. This recipe is: vegan, oil-free, refined sugar-free, and gluten-free!

5 from 30 votes

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Churning time 45 minutes mins

Course Dessert

Cuisine American

Servings 6 people

Equipment

• 1 High speed blender
• 1 Ice Cream Maker

Ingredients

  

1x2x3x

For The Peanut Butter Ice Cream:

• 1 cup raw cashews
• 7-9 medjool dates
• 1 can full fat coconut milk
• 2 tsp vanilla extract
• ½ cup Georgia Grinders Creamy Peanut Butter

For The Homemade Strawberry Jelly:

• 1 16oz package fresh strawberries
• 1 teaspoon vanilla extract
• ½ lemon
• 1 medjool date
• 1 teaspoon ground chia seeds

For The Peanut Butter Shell (Optional):

• 2 tablespoon Georgia Grinders Creamy Peanut Butter:
• 1 tablespoon coconut butter, or coconut oil

Get Recipe Ingredients

Instructions

 

• Begin by combining the Medjool dates and cashews together in a large bowl. Add the water and place in the fridge to soak for at least 2 hours. I like to prepare mine the night before so I don't have to think about it!
• Prepare the homemade strawberry jelly ahead of time. To make the jelly, dice the strawberries up and add them to a small saucepan with the lemon juice, date, and ground chia seeds. Cook for about 5 minutes, or until the strawberries have broken down and the mixture thickens. Set the smooth jelly in the fridge and allow it to cool.
• Once the cashews and dates are soft, strain the water out. I like to save this water, because it's super sweet from the dates, and makes a wonderful healthy sweetener for smoothies and oatmeal. Add the strained cashews and dates to a blender along with the coconut milk, vanilla extract, and Georgia Grinders Creamy Peanut Butter to create the ice cream base. Blend on high for at least a full minute. I let mine blend for about two minutes just to be safe.
• Once the ice cream mixture is silky smooth, pour it into your ice cream machine and let churn for 25-30 minutes (it may take up to 35-40 minutes depending on your ice cream machine). Once the ice cream is thick and sticking to the paddle, scoop it into a container of choice. You can use a loaf pan, brownie pan, cake pan, ice cream container, etc. I went with a loaf pan because I think it displays the ice cream best.
• Scoop half of the ice cream on the bottom of the loaf pan and smooth it out. Add dollops of the strawberry jelly, followed by the Georgia Grinders Peanut Butter. Use a knife, or chopstick (my method of choice) to create beautiful swirls. Repeat this step once more.
• You can either enjoy the ice cream as a soft serve or cover and freeze it for about 3 hours and scoop and serve!

Keyword healthy ice cream, pb&jicecream, peanut butter and jelly ice cream, vegan ice cream

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