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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!
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Cook Time 30 minutes
Freezing Time 8 hours
Total Time 8 hours 30 minutes
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.