Dairy Free Peanut Butter & Jelly Cookie Ice Cream
A creamy, nostalgic frozen treat with a bright berry swirl and cookie crumble. It is a standout dessert for warm days and special gatherings.
Equipment
- ice cream maker
- baking sheet
- parchment paper
Ingredients
For The Berry Swirl
- 1 cup Chopped Strawberries
- 1 cup Raspberries
- 1/3 cup Cane Sugar
- 1 tbsp Fresh Lemon Juice
- 1 tsp Cornstarch
For The Peanut Butter Cookie Crumble
- 1/2 cup All-Purpose Flour
- 1/4 cup Light Brown Sugar
- 1/4 cup Creamy Peanut Butter
- 2 tbsp Refined Coconut Oil
- 1/4 tsp Fine Sea Salt
For The Ice Cream
- 1 can Full-Fat Coconut Milk
- 1 cup Extra Creamy Oat Milk
- 3/4 cup Creamy Peanut Butter
- 1/2 cup Cane Sugar
- 2 tbsp Cornstarch
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Fine Sea Salt
Instructions
- Combine the strawberries, raspberries, cane sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat for 8 to 10 minutes, stirring and crushing the berries, until thick and jammy. Refrigerate until cold.
- Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Mix the flour, brown sugar, peanut butter, coconut oil, and sea salt until chunky crumbs form.
- Bake the peanut butter cookie crumble for 10 to 12 minutes, stirring once. Cool completely, then freeze the crumble.
- Whisk the coconut milk, oat milk, cane sugar, cornstarch, vanilla, and sea salt in a saucepan. Cook over medium heat until steaming and slightly thickened, then whisk in the peanut butter until smooth.
- Refrigerate the peanut butter base for at least 4 hours. Churn the cold base according to the ice cream maker's directions, adding two-thirds of the cookie crumble during the final 2 minutes.
- Layer the ice cream with the berry swirl and remaining peanut butter cookie crumble. Freeze for 4 to 6 hours, then soften for 5 to 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 520kcalCarbohydrates: 50gProtein: 9gFat: 31g