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.

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

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.

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

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

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.