Vegan Peanut Butter and Jelly Ice Cream
Ingredients:
1 cup soymilk
2 cups soy creamer
3/4 cup peanut butter
3/4 cup brown sugar
1 tablespoon vanilla extract
3/4 cup jam, jelly, or preserves of any flavor
Directions:
Mix soymilk, soy creamer, peanut butter, and brown sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat. Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add jam. Makes one quart.
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2 comments
Peanut butter and grape jelly sandiches family tradition. I loved them growing up. My children loved them. My Dad loved to spread peanut butter on white bread and toast it. Memories of childhood gone by.get to relive when I make a pbj sandwich.
Love the PB&J article, especially the heart-shaped sandwiches. Perfect for little ones (grandchildren). Thanks”………………………
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