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It’s over 100F here in Lathrop, oh wee!! Have you ever just sat on the couch and started craving an all-time favorite? That’s what inspired this nice cream. I love peanut butter and jelly, but my big kid is allergic to peanuts, so I often don’t eat it. I’m super excited about this recipe; I’ve seen PB nice cream on Pinterest, but guess what I made this wholly vegan and minus all the fat from your regular peanut and butter ice cream.
What is a nice cream?
Nice cream is a simple whole-food vegan twist to ice cream made with natural sugars from fruits minus the dairy.
How long does nice cream last?
Most recipes suggest freezing the mixture for at least 2 hours for that nice scoop. However, they can be in a freezer-safe tightly covered container for up to 2-3 months. For any leftover, nice cream will harden and need to thaw on the counter for at least 20 minutes before serving again.
Food swap
For this recipe, I swapped the peanut butter for a PB powder mix with water. My favorite PB powder is by PBfit (sugar-free). The ingredients are all-natural, gluten-free, and protein-packed minus the regular peanut butter fat content (87% less fat).
PB powder
Calories: 60 per 2 tbsp (16g)
Fat: 2g
Protein: 8g
Carbs: 5g
Fiber: 2g
Ingredients:
- 4 Tbsp PB powder
- 4 Tbsp or more Water
- 2 Frozen Bananas
- 1/4 to 1/2 cup almond milk (or any dairy-free milk you prefer)
- 1 Tbsp regular chunky peanut butter
- Salt
- 1 Tbsp maple syrup
Strawberry jam:
- 8 oz frozen strawberries
- 2 Tbsp maple syrup
- 1 tsp lemon juice
Directions
- Mix PB powder with water
*start with 4 Tbsp, and add a little water at a time to achieve that creamy peanut butter consistency. If it’s too watery, add some PB powder to thicken it up.
- 2- In a food processor or high-speed blender, add: bananas, almond milk, PB mixture, salt, and maple syrup
- 3- Blend and add little almond milk to get that smooth texture
- 4- Swirl regular peanut butter into the mixture
- 5- Transfer to a freezer-safe container and cover for up to 2 hours to get the perfect scoop.
Strawberry jam/jelly:
- Place strawberries, maple syrup, and lemon juice in a saucepan and cook on medium heat for 20-25 minutes.
- Smash the strawberries with a wooden spoon to help release the juices
- Blend mixture in a food processor (I like mine a little chunky, so I left some strawberry chunks
- Store in a mason jar in the fridge for up to a week.
After 2 hours, scoop some nice cream, swirl some strawberry jams and drizzle some on top.
I hope you enjoyed this recipe, and if you ever make this, please tag me on Instagram; I’d love to see your creation. And always remember
Think healthy, not thin!
Mel

Peanut Butter & Jelly Nice Cream
Ingredients
Nice Cream
- 4 tbsp PB powder (PB fit brand)
- 4-5 tbsp Water
- 2 Frozen bananas
- 1/4-1/2 cup Almond milk (or any DF milk substitute)
- 1 tbsp Regular chunky peanut butter
- Pinch Salt
- 1 tbsp Maple Syrup (or any sugar substitute)
- Cones (optional)
Strawberry Jam
- 8 oz Frozen strawberries
- 2 tbsp Maple syrup (or any sugar substitute)
- 1 tsp Lemon juice
Instructions
Nice cream
- Mix PB powder with water (start with 4 Tbsp, and add a little water at a time to achieve that creamy peanut butter consistency. If it's too watery, add some PB powder to thicken it up.)
- In a food processor or high-speed blender, add: bananas, almond milk, PB mixture, salt, and maple syrup
- Blend and add little almond milk to get that smooth texture
- Swirl regular peanut butter into the mixture
- Transfer to a freezer-safe container and cover for up to 2 hours to get the perfect scoop.
Strawberry jam/jelly
- Place strawberries, maple syrup, and lemon juice in a saucepan and cook on medium heat for 20-25 minutes.
- Smash the strawberries with a wooden spoon to help release the juices
- Blend mixture in a food processor (I like mine a little chunky, so I left some strawberry chunks
- Store in a mason jar in the fridge for up to a week.
Serving nice cream
- After 2 hours, scoop some nice cream in a cup or cone, swirl some strawberry jams and drizzle some on top.