SunButter and Jelly Ice Cream

by Carol Kicinski on July 28, 2018

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The other day our editor told me she had such a craving for ice cream that she nearly chased down an ice cream truck. That got me thinking about all the frozen treats that were so delicious and seemingly magical as a kid. Nowadays, as an adult, I think we can do better. Who needs bright green ice cream in the shape of a Ninja Turtle when you can make something a little more sophisticated? Case in point … this SunButter and Jelly Ice Cream!

This dessert plays off another childhood favorite – the PB&J – but with SunButter instead. SunButter, if you don’t already know, is a sunflower seed spread that makes for an excellent nut-free peanut/nut butter alternative.

This recipe is not only nut free, but it can easily be dairy free, as well. Just use canned full-fat coconut milk in place of the half-and-half.

This is an allergen friendly ice cream that tastes so delicious even the kids will stop chasing the ice cream truck!

Sunbutter and Jelly Ice Cream recipe

SunButter and Jelly Ice Cream

Ingredients

¾ cup crunchy SunButter
½ cup sugar
3 cups half-and-half (or use canned full-fat coconut milk)
2 teaspoons pure vanilla extract
1/8 teaspoon kosher or fine sea salt
½ cup strawberry jam (or your favorite flavor)

Directions

Combine the SunButter, sugar, half-and-half, vanilla, and salt in a blender and blend until smooth. Pour into an ice cream maker and process according to the manufacturer’s instructions.

During the last 2 minutes of processing the ice cream, drop the jam in by spoonfuls.

Place the ice cream in a covered container and allow to “cure” in the freezer for 2 hours.

Servings

A gluten and nut free recipe that serves 6

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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