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Angie’s Recipe of the Day: “Peanut Butter” and Jelly Ice Cream

Angie’s Recipe of the Day: “Peanut Butter” and Jelly Ice Cream

Ingredients

  • 2 (14 ounce) cans of coconut milk
  • ¾ cup coconut sugar
  • ½ cup sunflower seed butter
  • ½ cup homemade jam

 

Instructions
  1. Place two cans of coconut milk in a large bowl and whisk in coconut sugar until well mixed.
  2. Pour coconut milk in to ice cream maker and follow ice cream maker directions. Once ice cream begins to churn and thicken, add sunflower seed butter and let fold into mixture.
  3. Pour mixture into a bread pan (9×5) then pour in jam and use a knife to fold mixture around. Make sure not to over mix because you want those big chunks of jam to come out when you scoop it.
  4. Place in freezer and freeze for 2-3 hours before scooping to help the ice cream not melt as quickly (sometimes it melts quicker coming straight from the ice cream maker)
  5. Serve up, butter”peanut”cup.

 

Notes
Prep Time: 5 minutes
Ice Cream Mix Time: 10 Minutes
Freeze Time: 2-3 hours
Recipe courtesy of paleomg.com
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