SunButter and Jelly Ice Cream
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!
- 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
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.
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