I DON’T KNOW WHAT TO SAY.
PEANUT BUTTER JELLY ICE CREAM. GUYYYYYYS.
IT’S SO CREAMY AND SWEET AND FLUFFY I’M GOING TO DIIIIIEEEEEE!!
I’m not going to shout at you in CAPS LOCK the entire post. That’s too exhausting and my virtual throat is starting to get sore. The point is, NO-CHURN VEGAN PB & J ICE CREAM. Emphasis on the PB because PB makes the world (or at least my world) go round.
This ice cream doesn’t even require and ice cream machine, which means it comes together in a total of 2 HOURS!!! No pre-chilling, bowl freezing, ice cream-churning required. AMAZINGNESS! Now I’m running out of things to say, so I’ll give you and the ice cream some times alone.
Vegan PB & J Ice Cream
- 1 can full fat canned coconut milk
- 1/2 cup natural peanut butter
- 1/4 cup almond milk
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- pinch salt
- 3 Tbsp jelly of choice (I used strawberry)
Directions: Open your can of coconut milk. Using a spoon, carefully scoop the white “cream” off the top, leaving all the water still in the can. In a large bowl, beat the “cream” and peanut butter together on high speed for about a minute. Add in the remaining ingredients and beat again for another minute. Scoop mixture into a large container (I used a banana bread pan) and dollop jelly on top. Swirl in jelly and freeze for about 2 hours or until set.