I’m always excited when warm weather hits, because that’s my signal to make ice cream. I like to experiment with all kinds of ingredients and new combinations, but I somehow come back to this one again and again. Truthfully, this may be my very favorite (but don’t tell that to my other flavors).
Peanut Butter meets Jelly. Simple. But somehow, the whole is greater than the sum of its parts in this case. It’s ridiculously good…creamy, fruity, delicately sweet, with just a hint of salt.
And all I can tell you is that I could happily enjoy this each and every day, all summer long.
PEANUT BUTTER AND JELLY ICE CREAM
2 cups nondairy milk, plain, unsweetened
2/3 cup maple syrup
2 teaspoons pure vanilla extract
1/3 cup creamy natural peanut butter
1/3 cup all-fruit preserves (sour cherry is my favorite)
Whisk nondairy milk, maple syrup, and vanilla together in a large bowl until combined well. Carefully pour the mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions.
Add peanut butter and fruit preserves during the last 10 minutes, and continue processing until desired texture is achieved. Enjoy immediately, or harden further in freezer for an hour or more.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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