Did you know that National Ice Cream Day is July 16? I think we should celebrate with these homemade peanut butter and jelly ice-cream sandwiches! I mixed two classics for one epic dessert. So, if you’re a fan of ice cream, and peanut butter and jelly sandwiches, this recipe is for you!
This recipe is so simple I can’t believe I did not think of it before. I mean, who wouldn’t love a dessert version of a peanut butter and jelly sandwich? You can add any type of jam you desire to the ice-cream, such as raspberry, blueberry, blackberry, etc. I prefer blueberry or blackberry jam as I find them less sour than raspberry jam.
Also, if you are feeling a little creative, and if you are a huge fan of peanut butter like myself, feel free to add some peanut butter to the biscuit mixture. This way, you will be left with a heavily flavoured peanut butter dessert.
However, if it’s too much peanut butter for you, you can change the recipe around and use cashews instead of peanut butter to make the ice-cream. Then you will be left with a nice, creamy vanilla raspberry/blueberry jam swirl ice-cream sandwiched between two tasty peanut butter biscuits.
If you’ve never made homemade ice-cream before, don’t be intimidated by the thought. For this recipe, you don’t even need an ice-cream maker. All you need to do is simply add all the ingredients together in a bowl and mix! It’s that easy! Then, just add dollops of the jam you desire randomly in the ice-cream and use a spoon to make swirls.
However, if you are feeling a little lazy, you don’t have to make the ice-cream yourself. You can always buy vegan, gluten-free and refined sugar-free ice-cream. I would recommend buying Pana Chocolate’s vanilla ice-cream, which you can source from Coles or Woolworths. However, as they don’t have a peanut butter flavoured ice-cream, you can add some peanut butter to the ice-cream by mixing them together, or even the biscuit mixture.
The sweetness level in this dessert is almost perfect, well for me anyway. Usually I am not a fan of overly sweet desserts, but the earthy flavour of the peanut butter nicely cut through the sweetness of the coconut nectar and jam. As a result, this dessert is completely satisfying and doesn’t leave you in a crazy sugar-craving state.
Peanut Butter & Jelly Ice-Cream Sandwiches
GF DF V
Serves 8 - 10
INGREDIENTS
Biscuit
- 1 cup almond meal
- 1/4 cup tapioca flour
- 1/4 cup coconut flour
- 1/4 cup coconut oil (melted)
- 1/4 cup coconut nectar
- 1 tbsp coconut milk
- 1 tsp vanilla essence
Ice-Cream
- 1 cup coconut cream
- 3/4 cup peanut butter
- 1/4 cup coconut nectar
- 1/3 cup blueberry/raspberry jam
METHOD
Mix all of the ingredients together in a food processor until completely combined. Place baking paper onto a tray. Spread the mixture evenly onto the base of the tray. Put the tray in the oven for 8-10 minutes. After the biscuits have cooked, set them aside for 10-15 minutes to cool down. Use a circular shape cookie cutter to cut out an even number of circular biscuits.
To make the ice-cream, mix the coconut cream, peanut butter and coconut nectar together in a food processor until completely combined. Pour the ice-cream into a baking tin. Randomly add teaspoons of your preferred jam into the ice-cream mixture. Use the end of a spoon to create swirls of the jam. Put the baking tray into the freezer for 3 hours until it has partially set. Use a circular shape cookie cutter to cut out circular ice-cream fillings for each two biscuits. Place one circular ice-cream filling in between two biscuits to form a complete ice-cream sandwich.
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