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A Salute to Peanut Butter and Jelly…

Posted on April 13, 2021January 21, 2022 by Jen

Peanut Butter and Jelly Ice Cream No Churn & Plant-Based Ice Cream


A Bit of History

It is really a toss up in my house who loves peanut butter more: me or our dog Chip. We both have developed super sonic hearing when it comes to the beautiful sound of the peanut butter jar opening. And yes, I am known to eat it with a spoon right out of the jar!

The crunchy, saltiness of natural peanut butter accented by a sweet berry jam is my idea of a perfect combination. The popularity of peanut butter began to soar after its exhibition at the 1904 World Exhibition in St. Louis and when the armed forces made peanut butter an essential ration for soldiers, consumption skyrocketed. Julia Davis Chandler authored the first recipe for a peanut butter and jelly sandwich in 1901; which appeared in the Boston Cooking School Magazine of Culinary Science and Domestic Economics. Throw in the growing availability of pre-sliced bread and the development of manufactured jelly by the Welch family and the trifecta of the PB and J sandwich went mainstream.

About the Recipe

One day, after a 50 mile bike ride, I was really craving a peanut butter and jelly sandwich and ice cream (in that order). I started wondering if I could create a plant-based version combining these two. In my opinion, most non-dairy ice creams taste like coconut, since a majority of recipes utilize coconut milk or coconut cream. Unless you want coconut ice cream, the intended ice cream flavors end up being overpowered by the coconut. Since I was planning on using a peanut pecan butter in my ice cream, I decided to make homemade extra thick pecan milk to replace the coconut cream.

You can find a plethora of recipes for plant-based ice cream; the recipes below describe our favorite way to enjoy Peanut Butter & Jelly No-Churn Ice Cream.



Homemade Extra Thick Pecan Milk

Extra thick, creamy, homemade plant based pecan milk. Easy preparation!
Print Recipe Pin Recipe
Cook Time 5 minutes mins
Soaking Time 12 hours hrs
Total Time 12 hours hrs 5 minutes mins
Servings: 4
Course: Breakfast, Dessert, Drinks
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 cups raw pecans
  • 3 cups water

Equipment

  • Blender

Method
 

  1. Measure 2 cups of pecans into a large container. Add enough cold water to rise 2-3 inches above the pecans. Pecans will expand during the soaking period. Store in the refrigerator for 12 hours or overnight.
  2. After soaking is complete, drain the pecans and transfer to a blender.
  3. Add 3 cups of water to the blender.
  4. Blend until smooth (about 1 minute).
  5. Pour mixture through a nut milk bag and squeeze out the milk.
  6. Transfer the milk to a glass container for storage. Store in the refrigerator until ready to use.

Peanut Butter & Jelly (No Churn) Plant-Based Ice Cream



Peanut Butter & Jelly Ice Cream

Plant-Based No Churn Peanut Butter and Jelly Ice Cream

A classic combination of peanut butter, pecan milk, and cherry compote. A no churn, easy preparation, plant based ice cream dessert!
Print Recipe Pin Recipe
Cook Time 30 minutes mins
Freezing Time 8 hours hrs
Total Time 8 hours hrs 30 minutes mins
Servings: 4
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Cherry Compote (A.KA. The Jelly Component)
  • 1 bag frozen cherries or 2 cups fresh cherries
  • 1/4 cup sugar or honey
Peanut Butter Ice Cream
  • 1 1/2 cups extra creamy pecan milk from above recipe shake well before measuring
  • 1 cup peanut butter (I used a peanut pecan butter mixture)
  • 2/3 cup sugar or honey
  • 1/2 tsp salt
  • 1/2 tsp vanilla bean paste (optional)
  • 3 tbsp cherry compote from above recipe save extra compote for garnishing

Method
 

Cherry Compote
  1. Add cherries and sugar/honey to a small sauce and simmer over medium low heat until fruit begin to break down.
  2. Transfer mixture to a blender. Blend until smooth.
  3. Return mixture to saucepan and simmer until liquid is reduced by half.
  4. Remove from heat and set aside to cool.
Peanut Butter Ice Cream
  1. Add pecan milk, peanut butter, sugar/honey, salt, and vanilla bean paste if using to a large sauce pan.
  2. Bring mixture to a low simmer and heat until bubbly and thick. (About 5-10 minutes. Stir frequently to avoid burning).
  3. Remove from heat and transfer to a blender. Blend until smooth.
  4. Pour mixture into a shallow freezer safe container.
  5. Stir in 3 tbsp of the cherry compote. Store remaining cherry compote in the refrigerator and use to garnish individual ice cream serving.
  6. Place the mixture in the refrigerator to cool before transferring to the freezer.
  7. Once the peanut butter mixture has cooled transfer to the freezer. Let rest in the freezer 8 hours or overnight before scooping.
  8. Garnish each serving with a spoonful of reserved cherry compote.

Looking for some other great desserts? Try these Ultratruffle favorites:

No-Bake Peppermint Mocha Granola Bars

Non-Dairy Strawberry Ice Cream Pie

One Bowl Chocolate Chip Biscotti Cookies

Strawberry Mint Basil Cucumber Salad

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Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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