Vegan Peanut Butter and Jelly Ice Cream
The inner child in you will go nuts over this Vegan Peanut Butter and Jelly Ice Cream! The perfect treat year round!
Servings: 4 servings
Calories: 658kcal
Ingredients
For Roasted Strawberries
- 1 pint strawberries
- 1 juice of lemon
- ½ cup vegan sugar
For Ice Cream Base
- 2 cans full fat coconut milk
- 4 oz vegan condensed milk recipe
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup vegan peanut butter fudge recipe
Instructions
For Roasted Strawberries
- Slice pint of strawberries, removing tops. Place in a flat baking dish.
- Pour sugar and lemon juice over top.
- Let sit in fridge for 6 hours or overnight.
- Preheat oven to 300 degrees and cook for 3 hours.
For ice cream base
- If making vegan condensed milk or vegan graham crackers make those first.*Skip this step if using store bought.
- If making whipped topping from scratch, in a large bowl, scoop out the fat content from the top of your canned coconut milk and whip until stiff peaks form.*If using store bought, pour out the contents of the tub and whip it.
- Beat in vegan condensed milk, salt, and vanilla extract.
- Add in the fudge and whip together.
- Pour into a reusable ice cream container or freezer safe, air tight container by alternating layers of the ice cream base and roasted strawberries. Will use approximately ½ cup of strawberry mixture.
- Store at least 6 hours or overnight.
- Scoop out amount desired as needed.
- Yields approximately 1 pint.
Video
Notes
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 0.25recipe | Calories: 658kcal | Carbohydrates: 50g | Protein: 6g | Fat: 46g | Saturated Fat: 41g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 175mg | Potassium: 675mg | Fiber: 2g | Sugar: 40g | Vitamin A: 15IU | Vitamin C: 75mg | Calcium: 58mg | Iron: 8mg