Peanut Butter and Jelly Ice Cream

Peanut Butter and Jelly Ice Cream

This Peanut Butter and Jelly Ice Cream recipe is made with creamy peanut butter and your favorite jelly. This no churn ice cream is dairy-free and egg-free for an easy allergy-friendly frozen treat.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 20

Chilling Time 4

Total Time 4 20

Servings servings

Calories 247kcal

Author Tessa

Ingredients

⅔ cup unsweetened almond milk
1 ⅔ cups (1-13.5 can) full-fat coconut milk
2 tablespoons + 2 teaspoons water
½ cup + 2 tablespoons maple syrup
2 tablespoons coconut oil
1 tablespoons arrowroot starch
⅓ cup natural peanut butter well stirred
¼ teaspoon salt
¼ teaspoon pure vanilla extract
1 tablespoon vodka, optional

US Customary - Metric

Instructions

Pour the almond milk and coconut milk (all contents of can) in a large bowl. Whisk to combine.
In a small saucepan, combine the water and maple syrup over low heat until the maple syrup has dissolved. Stir in the coconut oil, peanut butter, and arrowroot starch, until melted and incorporated. Stir in the salt.
Remove from heat and stir in the vanilla extract and vodka if using. Transfer the mixture to the bowl of milk by slowly whisking as you pour.
Using an electric mixer or immersion blender, mix for about 30 seconds to emulsify. Cover the bowl and chill in the refrigerator for 1 ½ to 2 hours.
Once chilled, stir the mixture and transfer to the prepared container. Drop spoonfuls of jelly on top of the mixture and then swirl it in with a knife. (If the mixture is thin, freeze for an hour and then swirl in the jelly and return to the freezer. This way the jelly won't sink to the bottom.)
Cover tightly with plastic wrap and/or a lid and place in freezer. Freeze for 4 to 4 ½ hours for a more mousse-like consistency.

Notes

To store: This recipe is best when eaten within 1-2 months. Keep in a lidded airtight container to prevent freezer burn and the absorption of odors from other foods. If using a loaf pan, press plastic wrap to the surface and then cover it with foil.

Nutrition