Peanut Butter and Jelly Ice Cream Bar
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
Equipment
- popsicle moulds
- blender
- freezer
Ingredients
- 1½ 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!