Vegan Peanut Butter And Jelly Ice Cream

Ice cream was one of the things I missed most when I switched to a vegan diet. Sure, vegan ice cream exists, but it's expensive and not always easy to find. Not to mention the suspect ingredients they often contain... That's why we decided to create our own healthier ice cream instead, with just THREE base ingredients! Yeah, it's really that easy. Now, there are a few important things to note about this recipe. It's quite common for a lot of homemade ice creams to become very icy after freezing overnight and this is due to the ice cream not having enough fat content. A high fat content is pivotal to ensuring your ice cream's success. Another thing is that adding peanut butter to the ice cream mixture and mixing it in seems to really help give it a delicious creamy texture that's hard to differentiate from regular ice cream. Obviously this ice cream can be made up in advance as it's frozen, it just needs to defrost for 25 - 30 minutes. For this recipe, we're using peanut butter and jelly as our flavour, although more recipes are coming soon... So without further ado here is our vegan peanut butter and jelly ice cream recipe!

Happy Cooking!

The Food Fiesta Team

INGREDIENTS

• 1 cup of melted coconut oil

• 500ml of canned coconut cream

• 1/2 cup of honey (or maple syrup)

• 2 tsp of vanilla extract

• 3 tbsp of peanut butter (plus extra for decorating)

• 2 tbsp jam (plus extra for decorating)

METHOD

Add the coconut oil (it has to be melted), coconut cream, honey (or maple syrup) and peanut butter to a large mixing bowl. Mix on a high speed for five minutes.

Add the mixture to your preferred freezer-safe container (we use a glass dish). If you're using a loaf tin line it with cling film before you put the mixture in.

Drizzle some peanut butter and jam over the mixture. It will sink but that's fine.

Cover the mixture with a lid or cling film and pop it into the freezer for an hour.

Remove from the freezer and decorate with more peanut butter and jam.

Place the ice cream back into the freezer for another 2 - 3 hours for best results (we find the ice cream to have the best texture after this time).

If needed you can also leave the ice cream in the freezer overnight, you'll just have to let it defrost for 25 - 30 minutes, but don't worry it will not be icy. Once defrosted slightly it will be creamy & delicious.

Serve and enjoy!

The ice cream should last for several months in an airtight container in the freezer, but lets be honest... It's not going to last that long.