Peanut Butter & Jelly Ice Cream Bars
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
Satisfy all your pb&j cravings with these smooth creamy peanut butter ice cream bars! Gluten, dairy, and refined sugar FREE, plus a boost of protein, too!
Serves: 8
Ingredients
- 1 cup Coconut Cream, Just the thick part
- 1/4 cup Creamy Peanut Butter
- 1/4 cup Vanilla Protein Powder, Or peanut butter protein / choc pb
- 2 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1/2 cup Strawberry Fruit Spread, *
- 1 cup Dark Chocolate
- 1 pinch Maldon Sea Salt Flakes
Process
- Blend / process together peanut butter ice cream ingredients
- Pour into 9×5 loaf tin lined with parchment paper and freeze at least an hour
- Once pb layer is somewhat hard, layer jam overtop- I used an organic fruit spread. (See notes)
- Freeze another 1-2 hours
- Melt chocolate with a tiny pinch of coconut oil
- Cut your pb ice cream into squares, then dip into the chocolate, or just drizzle the chocolate overtop, place on parchment paper, and sprinkle with sea salt
- Allow chocolate to fully harden, then enjoy!
Notes
Please not a jelly like that will not fully freeze, so it may get a little messy when coating in chocolate. you can also use mashed berries to top, which will fully freeze, in which you’ll want to leave the bars at room temp for a few before enjoying so they jam is not icy
Ingredients
- 1 cup Coconut Cream Just the thick part
- 1/4 cup Creamy Peanut Butter
- 1/4 cup Vanilla Protein Powder Or peanut butter protein / choc pb
- 2 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1/2 cup Strawberry Fruit Spread *
- 1 cup Dark Chocolate
- 1 pinch Maldon Sea Salt Flakes
Instructions
- Blend / process together peanut butter ice cream ingredients
- Pour into 9×5 loaf tin lined with parchment paper and freeze at least an hour
- Once pb layer is somewhat hard, layer jam overtop- I used an organic fruit spread. (See notes)
- Freeze another 1-2 hours
- Melt chocolate with a tiny pinch of coconut oil
- Cut your pb ice cream into squares, then dip into the chocolate, or just drizzle the chocolate overtop, place on parchment paper, and sprinkle with sea salt
- Allow chocolate to fully harden, then enjoy!
Video
Notes
Please not a jelly like that will not fully freeze, so it may get a little messy when coating in chocolate. you can also use mashed berries to top, which will fully freeze, in which you’ll want to leave the bars at room temp for a few before enjoying so they jam is not icy