Recipe: Vegan Vanilla Peanut Butter Chunk and Jelly Swirl Ice Cream

June 26th, 2013 | by Beth Roessner | Comments
Recipe and photo by Beth Roessner

Recipe and photo by Beth Roessner

With the mercury rising—and rising—desert dwellers are seeking out relief any way they know how. From cranking up the air-conditioning unit, lounging in the pool, avoiding turning on the oven or finding refuge in malls or theaters, keeping cool is a necessity.

But, there is something refreshing and rejuvenating about biting into an ice-cold treat.

Commonly, homemade ice cream recipes are laden with fats and sugars, but with a few simple tweaks, velvety desserts can be enjoyed without worry. (Throw in the nostalgic flavor combination of peanut butter and jelly, and this is one sure-fire way to beat the maddening desert sun.)

Vegan Vanilla Peanut Butter Chunk and Jelly Swirl Ice Cream

1 can full-fat coconut milk

1 can light coconut milk

½ cup Sucanat (or coconut sugar, evaporated cane juice, or other granulated sweetener)

½ teaspoon vanilla

½ cup smooth peanut butter

3 tablespoons fruit-juice sweetened jelly

2 tablespoons apple juice concentrate

Liquid sweetener (raw honey, brown rice syrup, pure maple syrup)

Makes 6 to 8 servings

1. In a heavy-duty sauce pot, stir in milks—reserving two tablespoons—and sweetener. While stirring, bring to a low boil for two minutes at medium heat. Turn off heat, and stir in vanilla. Pour in heat-proof bowl and allow to completely cool.

2. While milk mixture is cooling, stir remaining two tablespoons of milk into peanut butter. Mixture will become pliable and ball-like. On a piece of parchment paper, place peanut butter in the middle and cover with another sheet of parchment paper. Using a rolling pin, spread out peanut butter mixture to ¼-inch thickness. Cut into small pieces using knife or pizza cutter. Place in freezer to firm up.

3. In a small bowl, combine jelly and apple juice. Mixture will become runny. Add sweetener to liking.

4. Once the milk mixture has cooled completely, follow the manufacturer’s directions on an ice cream maker. Once the mixture has been churned for some time and has become frothy and fluffy—around 20 to 25 minutes—turn off ice cream maker. Lightly stream in jelly and fold in.

5. In a freezer-safe container, layer in some  ice cream and top with peanut butter chunks. Add another layer of ice cream and add more chunks. Do this about three to four times, and finish with a layer of ice cream.

6. Place the container in freezer to firm for two hours or overnight. Serve.

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