This Peanut Butter and Jelly Ice Cream was originally shared with us as a sample recipe from the Frozen Desserts Cookbook The vegan scoop by Wheeler del Torro. His ice cream creations include flavors ranging from basic to exotic. This vegan peanut butter and jelly ice cream recipe falls somewhere in the middle, fusing your typical cool, creamy dessert with good old-fashioned childhood comfort food.
The Best Dairy Free Peanut Butter & Jelly Ice Cream
We first shared this recipe in 2009, when The vegan scoop has been freed. But we’ve since given away the recipe and released a big update. Wheeler uses a combination of dairy-free soy cream and peanut butter for a creamy base, but not too rich. But his recipe is quite flexible. Here are some options based on your FAQ.
Can I make this peanut butter and jelly ice cream without soy?
Yes! Wheeler loves soy milk and soy cream for the richness they provide. But you can substitute your favorite dairy-free and soy-free milk and cream alternatives. Or use a can of light coconut milk instead of cream. For a really rich consistency, go ahead and use whole canned coconut milk.
Will other sweeteners work?
There’s something special about the brown sugar in peanut butter ice cream. But if you are looking for lower blood sugar, you can use coconut sugar. Or for the unrefined, I would choose honey, or possibly maple syrup. I don’t recommend sugar-free sweeteners because sugar helps soften ice cream considerably. Without it, the ice cream can become a brick.
What should I substitute for arrowroot starch?
Cornstarch is the most transparent and the cheapest. I think tapioca starch would work as well. But don’t substitute a flour.
How to make this recipe without an ice cream maker?
There are a few methods. Check out our guide for Homemade dairy-free ice cream without an ice cream maker.
Special dietary notes: peanut butter and jelly ice cream
By ingredients, this recipe is dairy-free/dairy-free, egg-free, gluten-free, grain-free, optionally nut-free, optionally soy-free, vegan, plant-based, and vegetarian.
For a Peanut Free version, you can replace the peanut butter with sunflower seed butter.
Vegan peanut butter and jelly ice cream
Author: Wheeler de Torro
Type of recipe: Dessert
- 2 cups dairy-free cream (Wheeler uses soy cream)
- 1 cup dairy-free milk beverage (Wheeler uses soy milk)
- ¾ cup peanut butter
- ¾ cup brown sugar
- 1 tablespoon of vanilla extract
- ¾ cup jam, jelly or preserves preferred
- In a saucepan over low heat, whisk together the cream, milk beverage, peanut butter and brown sugar. As soon as the mixture begins to boil, remove it from the heat. Incorporate the vanilla extract.
- Refrigerate mixture until completely chilled, about 2 to 3 hours.
- Blend the mixture according to your ice cream maker’s instructions. In the last minutes of churning, add the jam.
Portion: ½ cup calories: 233 Big: 11.2g Saturated fat: 1.8g Carbohydrates: 29.2g Sugar: 25.9g Sodium: 114mg Fiber: 1.1g Protein: 4.7g
More Cool Vegan Ice Cream Recipes
Crispy Peach Ice Cream
Cookies and Cream Ice Cream
Cheesecake ice cream