Peanut butter & jelly ice cream bars! (Edit recipe)

Satisfy all your pb&j cravings with these smooth creamy peanut butter ice cream bars! Gluten, dairy, and refined sugar FREE, plus a boost of protein, too!

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	183
Fat:	10 g
Carbohydrates:	15 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	115 mg
Fiber:	1 g
Sugars:	13 g
Calculated per serving.

by colleenshealthylife

Serves: 8

Ingredients

1 cup Coconut Cream, Just the thick part
0.25 cup Creamy Peanut Butter
.25 cup Vanilla Protein Powder, Or peanut butter protein / choc pb
2 Tbsp Pure Maple Syrup
1 tsp Pure Vanilla Extract
.5 cup Strawberry Fruit Spread, *
1 cup Dark Chocolate
1 pinch Maldon Sea Salt Flakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Blend / process together peanut butter ice cream ingredients
Pour into 9x5 loaf tin lined with parchment paper and freeze at least an hour
Once pb layer is somewhat hard, layer jam overtop- I used an organic fruit spread. (See notes)
Freeze another 1-2 hours
Melt chocolate with a tiny pinch of coconut oil
Cut your pb ice cream into squares, then dip into the chocolate, or just drizzle the chocolate overtop, place on parchment paper, and sprinkle with sea salt
Allow chocolate to fully harden, then enjoy!

Notes

Please not a jelly like that will not fully freeze, so it may get a little messy when coating in chocolate. you can also use mashed berries to top, which will fully freeze, in which you'll want to leave the bars at room temp for a few before enjoying so they jam is not icy