Peanut Butter and Jelly Ice Cream
Prep time
Total time
Recipe from The Vegan Scoop, by Wheeler del Torro This flavor tastes just like the sandwich. It’s sure to be a real hit with kids and those who are young at heart!
Serves: 1 quart
  • 1 cup (235 ml) soymilk
  • 2 cups (470 ml) soy creamer
  • ¾ cup (195 g) peanut butter
  • ¾ cup (113 g) brown sugar
  • 1 tablespoon (15 ml) vanilla extract
  • ¾ cup (240 g) jam, jelly, or preserves of preference
  1. 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.
  2. Refrigerate mixture unless chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add jam.
Recipe by Go Dairy Free at