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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