Peanut Butter & Jelly Ice Cream (Vegan) (Edit recipe)

20 minutes

35-40 (churn time)

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	794
Fat:	50 g
Carbohydrates:	79 g
Protein:	16 g
Cholesterol:	0 g
Sodium:	89 mg
Fiber:	11 g
Sugars:	57 g
Calculated for total recipe.

by Georgia Grinders

View original recipe

Serves: 4-6

Ingredients

For the Jelly

1 pint Strawberries, fresh
1/2 Lemon
1 tsp Chia Seeds, ground (can also use whole)
1 Medjool Dates
1 tsp Vanilla Extract

For the Ice Cream

1 cup Raw Cashews
7-9 Medjool Dates
13.5 oz Coconut Milk, (1 can)
2 tsp Vanilla Extract
1/2 cup Creamy Peanut Butter, plus extra for peanut butter swirls

For the Peanut Butter Shell Topping (Optional)

1 Tbsp Organic Coconut Butter, or coconut oil
2 Tbsp Creamy Peanut Butter

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Process

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!