Wheeler’s flavors range from the basic to the exotic. This recipe falls somewhere in between, merging your typical cool and creamy dessert with good old-fashioned childhood comfort food.
This PB&J ice cream uses soy creamer for creaminess without being too rich (the peanut butter provides a lot of richness!). Seek out brands such as Silk, or you can substitute another type of dairy-free creamer, if preferred.
Special Diet Notes: Peanut Butter and Jelly Ice Cream
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, vegan, plant-based, vegetarian.
- 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
- 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 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.
