Peanut Butter and Jelly Nice Cream

The weather is warming and I'm back at it: fulfilling all my Nice Cream cravings! You can always tell I'm in the nice cream making mindset when I've got kilos of bananas overflowing my fruit basket, and the man at the market surely thinks I'm on some sort of trendy banana diet for this seasons "beach bod."

But when temperatures are rising there is nothing more sweet and refreshing to cool down to than a big and beautiful jar of Nice Cream! Face it, ice cream + summer go together like peanut butter and jelly! So it's no coincidence that I've made this nice cream PB&J flavoured, hehe. ;)

It's safe to say this will be the first of many nice cream making shenanigans this summer, and I can assure you it won't be the last time I make this heavenly combo. Peanut Butter Nice Cream is a pure delight! And in fact, I think it might be the best flavour combo I've made to date. I know what you're thinking; that I'm just being a tad dramatic. After all, this is the first nice cream combo I've had all year, so obviously I'm going think think it's delicious. But I promise you, this Peanut Butter Nice cream is GLORIOUS! It's a combo you MUST TRY!

So I'll be completely honest with you...Personally, I LOVE banana based Nice Cream, but my husband is a bit more of a skeptic. To me the bananas add a nice smooth and creamy texture like a beautiful soft serve sorbet. Ever since a kid I've been a fruity ice cream lover. Opting in for blackberry sorbets and coconut gelato. But my husband has always been more of a classic flavour ice cream guy - he likes the rich and bold flavours, like double chocolate fudge and butterscotch ripple. And so to him, banana based nice creams were always missing that traditional ice cream richness.

This Peanut Butter Nice Cream, however, has him a new convert! There is something about the smooth and nutty butter than adds such a creamy richness to the banana nice cream, masking its fruity base, and bringing out stronger and bolder flavours. It's a rich delight! And honestly, I think he might be right! The nut butter addition to the usual nice cream blend is PREMIUM! It tastes so much like a decadent scoop of ice cream your loved ones won't believe it's banana based. Surely the ice cream truck drove by and you grabbed a couple tubs while they weren't paying attention... (Much more likely, right?)

And pairing this peanut butter nice cream with raspberry chia jam is a total dream. I mean common! Peanut butter, banana, and jelly? That is a triple threat combo if i've ever heard one. Making your own chia jam is so easy too. As you may know, it's something I like to do at the beginning of the week to add to my smoothie bowls, overnight oats, or on toast for breakfast and snack time throughout the week. It's so much healthier than the store bought kind, and it dead easy to whip together.

All in all I'm here to say that this Peanut Butter Nice Cream with Raspberry Jam is one that will have you even more stoked for that summer sun.

Bring on the heat waves, with an extra serving of peanut butter nice cream please!

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Peanut Butter and Jelly Nice Cream

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Serves: 2 | Prep Time: 20 mins| Freeze Time: 0 mins, or 2 hrs (for solid serve)

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Ingredients:

• 2 cups frozen bananas

• 1 shots (1.5 fl oz) coconut milk

• splash vanilla

• 4 tbsp all natural peanut butter

For the Raspberry Chia Jam: (can be made night before, or day of)

• 1 cup raspberries

• 1 tbsp lemon juice

• 1 tsp agave, plus more if desired

• pinch salt

• 1 tbsp chia seeds

Directions:

1. Push frozen bananas through your food processor using the shredding disc.

2. Remove shredding disc from food processor and push in the standard S-shape blade. Add 1 shot coconut milk, splash vanilla and peanut butter. Blend nice cream mixture until smooth (2-5 minutes).

3. For soft serve style ice cream serve right away with Raspberry Chia Jam, for a harder ice cream transfer nice cream to a parchment-lined freezer-safe container and cover loosely with foil. Place in freezer to chill for 2 hours. Set out at least 20 minutes before serving for easier scooping.

4. For the Raspberry Chia Jam: In a saucepan add frozen raspberries, bring to medium high heat and mash the fruit using a wooden spoon until smooth in texture. Stir in lemon juice, agave, and a pinch of salt. Then add chia seeds and mix to combine. Place in the fridge until ready to use.

Note: Nice-cream will keep in freezer for up to one week, but best when fresh. Raspberry chia jam will keep in fridge for up to 5 days.

Approvals:

Allergies:

VEGAN - VEGETARIAN - WHEAT-FREE - GLUTEN-FREE - DAIRY-FREE - SOY-FREE - RAW

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