The Best Dairy Free Peanut Butter & Jelly Nice Cream

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

Quick and simple dairy-free treat that will satisfy your cravings. This nice cream is not only delicious, it's lower in fat and less sugar content.
Prep Time 20 mins
Cook Time 25 mins
Freezing time 2 hrs
Course Dessert, Snack
Servings 2

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.

Notes

Did you make this recipe?
Please tag me on instagram @melshealthybowl, hashtag it #melshealthybowl.
Keyword Dairy-free, Nice cream, Summer Treat

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