Peanut Butter & Jelly Ice Cream (Vegan)
PREP TIME
20 minutes
COOK TIME
35-40 (churn time)
INGREDIENTS
15
Serves: 4-6
Ingredients
For the Jelly
- 1 pint1 pint1 pint Strawberries, fresh
- 1/21/21/2 Lemon
- 1 tsp1 tsp1 tsp Chia Seeds, ground (can also use whole)
- 111 Medjool Dates
- 1 tsp1 tsp1 tsp Vanilla Extract
For the Ice Cream
- 1 cup1 cup1 cup Raw Cashews
- 7-97-97-9 Medjool Dates
- 13.5 oz13.5 oz13.5 oz Coconut Milk, (1 can)
- 2 tsp2 tsp2 tsp Vanilla Extract
- 1/2 cup1/2 cup1/2 cup Creamy Peanut Butter, plus extra for peanut butter swirls
For the Peanut Butter Shell Topping (Optional)
- 1 Tbsp1 Tbsp1 Tbsp Organic Coconut Butter, or coconut oil
- 2 Tbsp2 Tbsp2 Tbsp Creamy Peanut Butter
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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
- Begin by soaking the dates and cashews together in a large bowl for at least 2 hours, overnight is best.
- While the dates and cashews are soaking, make the strawberry jelly. Roughly chop the strawberries and add to a small saucepan along with the lemon juice, vanilla extract, date, and ground chia seeds. Cook for about five minutes, or until the strawberries break down. If you want a smooth jelly you can blend it in a blender. I left mine chunky.
- Let the jelly sit for about an hour, or overnight.
- To make the ice cream, begin by straining the cashews and dates (I like to save this water and add it to my smoothies and oatmeal, because it's naturally sweet from the dates!).
- Add the strained cashews and dates to a blender along with the coconut milk, vanilla extract, and Georgia Grinders Creamy Peanut Butter. Blend on high for at least 1 minute. I blended for a full 2 minutes just to be safe.
- Once smooth and creamy, pour into an ice cream maker. Churn for 35-40 minutes, or until it resembles soft serve ice cream.
- Scoop half of the ice cream into a metal dish (you can use a brownie pan, loaf pan, cake pan etc.). Add in dollops of half the jelly and about a tablespoon of peanut butter. Use a chopstick, or knife to make swirls. Repeat this step.
- Place in the freezer for 1-2 hours to firm up. Top with peanut butter shell and enjoy!
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Ice Cream Nightshade Free Pescetarian Plant Based Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 574 |
| Fat: | 50 g |
| Carbohydrates: | 19 g |
| Protein: | 14 g |
| Cholesterol: | 0 g |
| Sodium: | 89 mg |
| Fiber: | 5 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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You can find more of my recipes at https://theallnaturalvegan.com/