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