No-Churn SunButter & Jelly Ice Cream with Chunky Strawberry Sauce
It might not be ice cream season where you live just yet, but here in Florida ice cream season is practically year-round! There’s never a wrong time to enjoy ice cream here, except maybe the few weeks where it gets below 60 degrees. Like many of my favorite gluten-free dessert recipes, this one takes a much-loved food and turns it into a new form. In this case, peanut butter and jelly goes frozen … and nut-free!
This No-Churn SunButter & Jelly Ice Cream with Chunky Strawberry Sauce recipe is made with a nut-free peanut butter alternative – SunButter! I think it’s always nice to have SunButter on hand, especially if you have children who bring their friends over – you never know who you might need to feed and peanut allergies are not uncommon. The strawberry sauce on this ice cream takes it a step above – it ups the level of regular jelly by reinforcing it with fresh strawberries. Delish!
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No-Churn SunButter & Jelly Ice Cream with Chunky Strawberry Sauce
Ingredients
- 2 cups heavy whipping cream
- 2 teaspoons pure vanilla extract
- 1 (14-ounce) can sweetened condensed milk
- ½ cup Creamy SunButter
- 1 (18-ounce) jar strawberry preserves
- 1 pound strawberries , cut into ½-inch chunks
Instructions
- Beat cream and vanilla together on high speed until soft peaks are achieved. Fold in half the condensed milk then fold in the other half making sure the mixture is thoroughly combined.
- Melt the Sunbutter either in the microwave for 1-2 minutes or on top of the stove – it does not need to be runny, just very soft. Let cool then fold into the cream mixture 3-4 times, leaving ribbons of the SunButter running throughout.
- Spoon half the mixture into a 9 by 5 loaf pan.
- Put 1 cup of the strawberry preserves into a small bowl and stir vigorously to loosen it up. Dollop half the preserves on top of the SunButter mixture. Using a spoon, swirl the preserves into the SunButter mixture. Top with the remaining SunButter mixture, dollop on the rest of the loosened preserves on top and swirl again. Cover with plastic wrap and freeze for 4 hours or until completely frozen. Can be made several days or even a week ahead. Let the ice cream sit at room temperature a few minutes before serving.
- Before serving, combine the strawberries with the rest of the strawberry preserves in a small saucepan. Heat over medium heat until the preserves have melted. Stir to coat all the strawberries.
- Scoop the ice cream into serving dishes and top with the chunky strawberry sauce.
Nutrition
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