Vegan Peanut Butter & Jelly Nice Cream
It's over 100F here in Lathrop, oh wee!! Have you ever just sat on the couch and started craving an all-time favorite? That's what inspired this nice cream. I love peanut butter and jelly, but my big kid is allergic to peanuts, so I often don't eat it. I'm super excited about this recipe; I've seen PB nice cream on Pinterest, but guess what I made this wholly vegan and minus all the fat from your regular peanut and butter ice cream.
What is a nice cream?
Nice cream is a simple whole-food vegan twist to ice cream made with natural sugars from fruits minus the dairy.
How long does nice cream last?
Most recipes suggest freezing the mixture for at least 2 hours for that nice scoop. However, they can be in a freezer-safe tightly covered container for up to 2-3 months. For any leftover, nice cream will harden and need to thaw on the counter for at least 20 minutes before serving again.
For this recipe, I swapped the peanut butter for a PB powder mix with water. My favorite PB powder is by PBfit (sugar-free). The ingredients are all-natural, gluten-free, and protein-packed minus the regular peanut butter fat content (87% less fat).
Calories: 60 per 2 tbsp (16g)
4 Tbsp PB powder
4 Tbsp or more Water
2 Frozen Bananas
1/4 to 1/2 cup almond milk (or any dairy-free milk you prefer)
1 Tbsp regular chunky peanut butter
1 Tbsp maple syrup
8 oz frozen strawberries
2 Tbsp maple syrup
1 tsp lemon juice
Mix PB powder with water
*start with 4 Tbsp, and add a little water at a time to achieve that creamy peanut butter consistency. If it's too watery, add some PB powder to thicken it up.
2- In a food processor or high-speed blender, add: bananas, almond milk, PB mixture, salt, and maple syrup
3- Blend and add little almond milk to get that smooth texture
4- Swirl regular peanut butter into the mixture
5- Transfer to a freezer-safe container and cover for up to 2 hours to get the perfect scoop.
Place strawberries, maple syrup, and lemon juice in a saucepan and cook on medium heat for 20-25 minutes.
Smash the strawberries with a wooden spoon to help release the juices
Blend mixture in a food processor (I like mine a little chunky, so I left some strawberry chunks
Store in a mason jar in the fridge for up to a week.
After 2 hours, scoop some nice cream, swirl some strawberry jams and drizzle some on top.
I hope you enjoyed this recipe, and if you ever make this, please tag me on Instagram; I'd love to see your creation. And always remember
Think healthy, not thin!