Has there ever been a more delicious combo than peanut-butter and jam? I didn’t grow up eating a lot of PB+J sandwiches, but the phenomenon of them has still managed to make me nostalgic about the combination. I’ve been having fun trying different kinds of vegan no-churn ice cream recipes, like this Coffee Ice Cream with Peanut Butter and Chocolate Chips. My favourite new recipe, though, is this Peanut-Butter Jam Ice Cream! And of course, it’s no-churn, vegan, and gluten-free!
How to make Peanut-Butter Jam Ice Cream
The active time needed to make this peanut-butter jam ice cream isn’t too long. You’ll need to whip your aquafaba (liquid from cans of chickpeas) with the lemon juice and xanthan gum for 5-10 minutes to achieve soft peaks, then slowly add the sugar in one tablespoon at a time.
In a separate bowl, whip the coconut cream and the peanut-butter together, about 3-5 minutes. I use an all natural peanut butter. Gently fold the coconut and peanut butter mixture into the whipped aquafaba.
The best way to freeze this ice cream is in a metal loaf pan. Add the ice cream mixture to the pan, then add dollops of the jam and swirl them in. Cover the ice cream with plastic wrap so it is touching the ice cream, then cover with aluminium foil. The next day, you’ll have ice cream!