Saturday, August 30, 2014

"Peanut Butter" and Jelly Ice Cream

Oh man, I was craving Ice Cream!! 
I started surfing the website and stumbled upon this one! Holy LOOKS AMAZING!!! 
So here we go! I had to have it.
First off, this recipe called for Coconut Sugar. 
Hmmmm.....never have used it before. I needed to go find this ingredient and I did!

Well, I am pleasantly surprised by this "sugar".
It's amazing the type of ingredients I am finding by diving into the Paleo food world.
2 (14 oz) cans of coconut milk
3/4 cup coconut sugar
1/2 cup sunflower seed butter
1/2 cup homemade jam
  1. Place two cans of coconut milk in a large bowl and whisk in coconut sugar until well mixed.
  2. Pour coconut milk in to ice cream maker and follow ice cream maker directions. Once ice cream begins to churn and thicken, add sunflower seed butter and let fold into mixture.
  3. Pour mixture into a bread pan (9×5) then pour in jam and use a knife to fold mixture around. Make sure not to over mix because you want those big chunks of jam to come out when you scoop it.
  4. Place in freezer and freeze for 2-3 hours before scooping to help the ice cream not melt as quickly (sometimes it melts quicker coming straight from the ice cream maker)
  5. Serve up, butter”peanut”cup.
Prep Time: 5 minutes
Ice Cream Mix Time: 10 Minutes
Freeze Time: 2-3 hours

Recipe courtesy of:
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