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Peanut Butter and Jelly Ice Cream Bar

These incredible ice cream bars need no formal introduction!

Summer is here in Toronto, and the weather is making me crave all the fresh, healthy, and cold goodness! I don’t know about you but all I want is ice cream and cold beverages. With these sunny days it’s the perfect time to indulge in delightful treats that will keep you cool and satisfied. And guess what? I have just the recipe to make your taste buds dance with joy. Introducing the Peanut Butter and Jelly Ice Cream Bars! 

This irresistible combination of creamy ice cream, luscious strawberry jam, and a decadent chocolate coating is sure to become your new favourite summer indulgence. So, grab your popsicle molds and get ready to beat the heat with this delicious frozen treat!

There’s something magical about a frozen treat on a hot summer day—it brings instant relief and puts a smile on my face. That’s why I created these Peanut Butter and Jelly Ice Cream Bars. They not only satisfy your cravings but also bring back nostalgic memories of childhood with the classic combination of peanut butter and jelly. 

In addition to being utterly delicious, these Peanut Butter and Jelly Ice Cream Bars are also gluten-free, vegan, and free of refined sugar. It’s a win-win situation! 

The base of the ice cream is made with soaked cashews, giving it a creamy and luscious texture. The cashews are blended with full-fat coconut milk, crunchy peanut butter, a touch of maple syrup for sweetness, and a hint of vanilla. The result? A velvety smooth ice cream that will melt in your mouth. Plus, we use strawberry chia jam for a burst of fruity goodness that pairs perfectly with the peanut butter. And let’s not forget the chocolate coating—it adds a touch of indulgence to these bars.

Jam covered ice cream bars with chocolate drizzled on top
a stack of ice cream bars with strawberry jam oozing out of the chocolate dripped cover. top bar has a bite out of it

For the best results, I recommend using flat popsicle molds.

They make it easier to remove the bars and provide a uniform shape. Also, before biting into your ice cream bar, let it sit at room temperature for several minutes. This will allow the ice cream to soften slightly, enhancing the creamy texture and making it easier to enjoy every mouthwatering bite.

Summer is in full swing and it is HOT. *enter stage right* your new fave treat which doesn’t include turning on the oven. WIN. I have made a few variations of these in the past but felt it was time to give them a home here on the blog. Peanut butter and jelly is one of those age old classic combinations that IMO never gets old especially when you freeze it and cover it in chocolate. LET’S GO!

a stack of ice cream bars with strawberry jam oozing out of the chocolate dripped cover. top bar has a bite out of it

Peanut Butter and Jelly Ice Cream Bar

Teri-Ann Carty
I don't know about you but from where I am sitting, all I want is ice cream and cold beverages. These Peanut Butter and Jelly Ice Cream Bars are gluten free, vegan and refined sugar free! Not to mention the age old classic combinations that IMO never gets old will certainly make this your new summer favorite
Prep Time 12 hours
Cook Time 15 minutes
Course Desserts & Sweets, Snack
Cuisine Canadian
Servings 8

Equipment

  • popsicle moulds
  • blender
  • freezer

Ingredients
  

  • cups cashews soaked overnight
  • ½ cup crunchy peanut butter
  • 2 tbsp maple syrup
  • 1 can full fat coconut milk
  • ¾ cup strawberry chia jam (divided)
  • ½ tsp vanilla
  • pinch of salt plus flaky salt for coating
  • 1 cup dark chocolate chips, discs or bar melted

Instructions
 

  • Drain soaking cashews and place in a high-speed blender.
  • Add peanut butter, coconut milk, maple syrup, vanilla, pinch salt. Place the lid on blender and blend until smooth and creamy.
  • Place popsicle moulds on a baking sheet. Add the popsicle sticks before adding liquid. Carefully pour liquid into moulds. Dollop strawberry jam on top. About 2 -3 tsp per popsicle. Transfer to freezer until fully frozen.
  • Place parchment paper onto same baking sheet. Remove ice cream from the moulds and place them on parchment. Smear chia jam on top of each bar and place back in the freezer until jam has hardened.
  • Melt chocolate (I didn’t add coconut oil but you def could. No more than 1 tsp.).
  • Once jam has hardened, dunk bar into melted chocolate. Sprinkle with flaky salt right away as chocolate will set quickly open frozen bars. Drizzle bars with any remaining chocolate. Place back in the freezer until ready to eat.

Notes

I find the lie flat popsicle moulds work best.
Let your popsicle sit at room temperature for several minutes before biting into it. It will soften up making for a more enjoyable experience!
Keyword dairy free, gluten free, healthy snack, ice cream, jam, peanut butter, plant based, popsicle, refined sugar free, summer, vegan, vegan ice cream

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