Peanut-Butter Jam Ice Cream, Vegan No-Churn

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!

Tips for making no-churn, vegan ice cream

Choosing the right ingredients

• Aquafaba: There still isn’t a plant-based alternative for heavy cream that I know of (or is widely available). Aquafaba whips up so nicely and, when combined with the coconut cream, makes a great ice cream texture!
• Cream from a can of full-fat coconut milk: You need to put the can of full fat coconut milk in the fridge for at least a day before you make this ice cream. That way, the water separates from the cream. I keep a can in my fridge at all time, so I am always ready! Also note that not all coconut milk is made the same. I have had success with Aroy’D and Thai Kitchen brands.

…and some patience

I know, there is some waiting involved with making this no-churn vegan peanut-butter jam ice cream. You have to chill the coconut milk in advance, then wait overnight for the ice cream to freeze! But, it’s worth it – I promise. Once you get the hang of it, you can get into a routine of making ice cream so you always have some in the freezer!

Looking for more Vegan summer recipes? Check these out!

• No-Churn Vegan Coffee Ice Cream with Peanut Butter and Chocolate Chips
• Fruity Summer Salsa
• Strawberry Rhubarb Gin and Tonic
• BBQ Jackfruit Tacos

If you make this recipe, let me know by tagging me on social media @theveganharvest or commenting below!

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Peanut-Butter Jam Ice Cream, Vegan No-Churn

Prep Time

15 mins

Freezing Time

8 hrs

Total Time

8 hrs 15 mins

 

This vegan, no-churn Peanut-Butter Jam Ice cream combines everyone's favourite flavor combination for a perfectly creamy summer treat!

Course: Dessert

Cuisine: Ice Cream

Keyword: Dessert, Gluten Free, Ice Cream, Jam, No-Church, Peanut-Butter, Vegan

Ingredients

• 1/2 cup aquafaba
• 1 tsp lemon juice
• 1/2 tsp xanthan gum
• 1 cup white sugar
• 1 can full fat coconut milk, refrigerated overnight
• 1/2 cup natural peanut butter (no sugar/oil)
• 1/2 cup jam, any berry flavour

Instructions

1. Place the aquafaba, lemon juice, and xantham gum in a large, clean metal bowl.  It is really important that your bowl is clean as aquafaba can be finicky and it only takes a little bit of oil residue to throw off your entire recipe.  With a handheld mixer (or if you’re fancy, a stand mixer with a balloon whisk) beat the aquafaba until you get soft peaks.  Depending on your mixer, this could take anywhere from 5-10 minutes.

2. Beat in the sugar 1 tbsp at a time until all the sugar has been incorporated.

3. Turn the can of coconut milk upside down and open. The liquid should have seperated from the coconut cream and be floating at the top. Discard the liquid (but save it and use it somewhere else!) and scoop the coconut cream into a small metal bowl. Add the peanut butter and whip until combined.

4. Fold the peanut-butter coconut mixture into the whipped aqaufaba until completely incorporated.

5. Place your ice cream into a metal loaf pan. Drop dollops of jam into the ice cream and swirl it in using a knife.

6. Cover the ice cream mixture with plastic wrap, making sure the plastic wrap is pressed onto the ice cream. Next place a piece of aluminium foil over top of the plastic wrap.  Freeze for at least 8 hours, but preferably overnight.

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