No joke. I did the unthinkable. Peanut butter and jelly ice cream. I put some of my favorite childfood flavors in another childhood favorite – ice cream. Only I made it friendly for my tummy – it’s dairy-free!
Of course, I can’t take full credit for this idea – Alisa at Go Dairy Free beat me to it. Her version looks delicious as well, but it calls for soymilk. I’m not a fan of soymilk, so I went with my good ol’ dairy-free ice cream standby – coconut milk. Coconut milk makes dairy-free and vegan ice creams rich and decadent. Knowing that I’d be adding a sugary jam to my ice cream, I also opted to use agave nectar instead of Alisa’s brown sugar to keep the glycemic load just a bit lower. (You could keep it totally sugar-free by using a sugar-free jam, or make your own, such as Ali does here or Denise does here.)
The result? Just as awesome as I’d dreamed. One thing I do like about making lower-sugar, dairy-free ice creams is that they tend to be rich. This one was no exception. This is a good thing in my mind. I can eat just a bit, and I’m satisfied. With commercial ice creams, I tend to have a bit of difficulty being happy with the recommended serving size, and my body starts that endless cycle of cravings that can drive a person mad. With these ice creams, there are no cravings, and I feel balanced and comfortable with having these treats in the house. All without sacrificing taste in the least!
It dawned on me just before I clicked “Publish” on this post – this will be my 200th post! Wow. It’s also been nearly 2 years that I’ve had this blog (July 28). So many things have happened, and so much has been shared on here. I’ve grown so much in my cooking expertise during that time, and I’ve gained so many friends and colleagues. Thank you to everyone that reads – you all mean so much!
Peanut Butter and Jelly Ice Cream (Dairy-Free), adapted from Go Dairy Free
1 15-oz can coconut milk, chilled in the refrigerator for a few hours
1/2 c creamy peanut butter (I used homemade)
slightly less than 1/2 c agave nectar
1 T vanilla extract
Pinch of salt
1/3 c jelly or jam (I used some raspberry preserves I found at the farmers’ market)
In a bowl, combine the coconut milk, peanut butter, agave nectar, vanilla extract, and salt. Whisk together until completely combined. Pour into the bowl of your ice cream maker and process according to manufacturer’s instructions. Pour into a freezable container and stir in the jelly. (I opted to not completely stir it in, so that there would be “streaks” of jam throughout.) Place in freezer until firm.
Enjoy! I would highly suggest making these cookies (with almond butter or peanut butter) and turning this into ice cream sandwiches – something I would have totally done myself, if the cookies hadn’t disappeared so quickly!