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!
Equipment
Ingredients
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
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!
Tried this recipe?Let us know how it was!