I found a way to make something awesome EVEN BETTER. I raved about the peanut butter, honey, & sea salt ice cream I made a few weeks ago. It is seriously the best. So naturally, peanut butter & jelly ice cream was the logical next step.
Take sweet, peanut butter-y creamy goodness and cut strips of tangy strawberry jam through it, and you have the world’s best lunch update.
The fact that it’s naturally dairy-free and gluten-free is just icing on the cake! You’ll need some kind of ice cream or frozen yogurt maker for this recipe. I have a really affordable Cuisinart one that I got at a garage sale years ago…you definitely don’t need anything fancy!
Blend the coconut milk (this is my favorite brand, creamy and without weird stabilizers!), honey, peanut butter, vanilla, and sea salt in your blender.
The amounts aren’t exact, just taste it as you go to make sure it’s got the right level of peanut butter and honey for your particular tastes. I like mine super peanut butter-y.
Pour the mixture into a bowl (I recommend glass or pyrex), cover, and chill in the fridge for a few hours, you want it really cold. Freeze your ice cream maker bowl if it needs it as well.
Pour the chilled mixture into the ice cream maker and freeze according to the instructions (about 15 minutes for me).
When it’s frozen, remove from the ice cream maker right away and dump the jam on top. Roughly chop or stir it together—you don’t want it fully combined (that’ll melt the ice cream and it’s more fun just having it messy).
I recommend eating right away, but you can freeze and thaw later (you’ll probably want to soften on the counter for a half hour or so).
Om nom nom. This pb&j ice cream is WAY better than a sandwich!
Other dairy-free desserts you should be craving:
- 5-Minute Dairy-Free Peanut Butter Pudding
- Roasted Apricot & Honey Ice Cream
- Indulgent-Feeling Dark Chocolate Banana “Nice Cream”
- Peanut Butter & Honey Ice Cream with Sea Salt
- Fresh Peach Coconut Milk Ice Cream
Peanut Butter & Jelly Ice Cream (dairy-free)
- 2 cans (28 ounces) of full-fat coconut milk (this is my favorite brand)
- 1/4 to 1/2 cup of honey (sweeten to taste, remember you’re adding jelly too)
- 1/4 to 1/2 cup of creamy, natural, unsalted peanut butter; I prefer mine on the peanut butter-y side
- 1 teaspoon of pure vanilla extract (I used vanilla bean paste)
- Large pinch of fine grain sea salt
- 2-3 large spoonfuls of jam (I used my homemade strawberry jam); jam is better than jelly for this, with all the fruit bits stirred in there
- Blend the coconut milk, honey, peanut butter, vanilla, and sea salt in your blender. Taste it to make sure it’s got the right level of peanut butter and honey for your particular tastes.
- Pour into a bowl (I recommend a glass or pyrex container), seal, and place in the refrigerator until the mixture is completely and thoroughly chilled (a few hours). If your ice cream maker bowl needs to freeze, make sure that’s done as well.
- When you’re ready, pour the now-chilled mixture into your ice cream maker and freeze according to the manufacturer’s instructions (takes about 15 minutes for my machine).
- Remove from the ice cream maker into a big bowl and dump the jam on top. Roughly chop or stir it together—you don’t want it fully combined, just messy. I recommend eating right away, but you can freeze and thaw later (you’ll probably want to soften on the counter for a half hour or so).
Original recipe from Cookie+Kate
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