Vegan Peanut Butter Ice Cream with Strawberry Swirls
Print

Vegan Peanut Butter Ice Cream with Strawberry Swirls

This vegan Peanut Butter Ice Cream with Strawberry Swirls is the perfect creamy treat for the summer. You'll only need 6 ingredients to make it and it's a no-churn ice cream!
Course Dessert
Cuisine American, Vegan
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 servings
Calories 237kcal
Author Elephantastic Vegan

Ingredients

Ingredients for peanut butter ice cream base

  • 6 bananas , frozen and in chunks *
  • 3 tablespoons peanut butter **
  • 1/4 teaspoon salt ***

Quick Strawberry Chia Jam

  • 1/2 cup frozen strawberries
  • 1/2 teaspoon maple syrup
  • 1/4 teaspoon chia seeds

Instructions

Instructions

  • For the strawberry chia jam, heat the frozen strawberries in a small pot, add the maple syrup and let them cook on medium heat until soft. Mash them with a fork, add the chia seeds and give it a quick mix. Take the pot off the stove and let it sit for about an hour to thicken.
  • Place frozen banana chunks, peanut butter and salt in a food processor and process until completely smooth ice cream. You might have to work in two batches - depending on the size of your food processor. Give it time. If you think it won't work, process it more until it's creamy! 
  • Transfer the peanut butter ice cream into a loaf pan lined with parchment paper, swirl the strawberry jam into the ice cream and freeze for at least 3-4 hours. Enjoy! If it's too hard to spoon out, let it sit at room temperature for a few minutes. 

Notes

*If you need more instructions on how to properly freeze bananas, check out my Nice Cream post
**I've used peanut butter made only from roasted peanuts.
***If you use salted peanut butter, you might want to reduce the salt or leave it out completely

Nutrition

Calories: 237kcal | Carbohydrates: 44g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 202mg | Potassium: 739mg | Fiber: 5g | Sugar: 24g | Vitamin A: 2.3% | Vitamin C: 31.5% | Calcium: 1.7% | Iron: 4.2%