November 23rd, 2024
Recipes
Peanut Butter and Jelly Non-Dairy Ice Cream
Valentina P
- 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
Shopping List
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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
- 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.
- 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.
- Step 3: Place the ice cream in an airtight container and refrigerate at least overnight, or up to 24 hours for best texture.
- 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.
- 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.
- 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.
- 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.
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recipe
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:
