This peanut butter and jelly ice cream was originally shared with us as a sample recipe from the frozen dessert cookbook The Vegan Scoop by Wheeler del Torro. His ice cream creations include flavors ranging from the basic to the exotic. This vegan peanut butter and jelly ice cream recipe falls somewhere in the middle, merging your typical cool and creamy dessert with good old-fashioned childhood comfort food.
The Best Dairy-Free Peanut Butter and Jelly Ice Cream
We first shared this recipe back in 2009, when The Vegan Scoop was released. But we’ve since given the recipe and post a big update. Wheeler uses a combination of dairy-free soy creamer and peanut butter for a base that’s creamy, but not too rich. But his recipe is quite flexible. Here are some options based on your FAQs.
Can I make this Peanut Butter & Jelly Ice Cream Soy-Free?
Yes! Wheeler likes soymilk and soy creamer for the richness that they provide But you can substitute your favorite dairy-free, soy-free milk and creamer alternatives. Or, use one can of lite coconut milk in place of the creamer. For a very rich consistency, go ahead and use full-fat canned coconut milk.
Will Other Sweeteners Work?
There is something special about brown sugar in peanut butter ice cream. But if you are looking for lower glycemic, you can use coconut sugar. Or for unrefined, I would choose honey, or possibly maple syrup. I don’t recommend sugar-free sweeteners, as sugar helps to soften the ice cream significantly. Without it, the ice cream can become a brick.
What should I Substitute for the Arrowroot Starch?
Cornstarch is the most seamless, and it’s less expensive. I think tapioca starch would also work fine. But do not substitute a flour.
How Can I Make this Recipe without an Ice Cream Maker?
There are a few methods. See our guide to Homemade Dairy-Free Ice Cream without an Ice Cream Maker.
Special Diet Notes: Peanut Butter and Jelly Ice Cream
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally tree nut-free, optionally soy-free, vegan, plant-based, and vegetarian.
For a peanut-free version, you can substitute sunflower seed butter for the peanut butter.
- 2 cups dairy-free creamer (Wheeler uses soy creamer)
- 1 cup dairy-free milk beverage (Wheeler uses soymilk)
- ¾ cup peanut butter
- ¾ cup brown sugar
- 1 tablespoon vanilla extract
- ¾ cup jam, jelly, or preserves of preference
- In a saucepan over low heat, whisk together the creamer, milk beverage, peanut butter, and brown sugar. Once the mixture begins to boil, remove it from the heat. Whisk in the vanilla extract.
- Refrigerate the mixture until completely cool, approximately 2 to 3 hours.
- Process the mixture according to your ice cream maker’s instructions. In the last few minutes of churning, add jam.