Peanut Butter and Jelly Tipped Mini Ice Creams

Gluten & Grain Free

Suitable For Vegans

Dairy Free

Desserts

Peanut Butter and Jelly Tipped Mini Ice Creams

8 Servings

20 mins to make, 4hrs to freeze

Easy

With school summer holidays beginning it's time to find an alternative to those UPF lollies on the market and we've got the answer! Our Peanut and Jelly Tipped Mini Ice Creams are the perfect project to get the kids involved with. Make a couple of batches and you'll be stocked up and ready for those, 'must have a lolly' moments we all get when it's hot and stuffy.

IngredientsMethod

Ingredients

Ice Cream

½ cup cashew nuts (soaked 2-4hrs)

¾ cup coconut cream or milk

1 Tbsp soft coconut oil

1-3 Tbsp maple syrup

1 tsp vanilla

Caramel

¼ cup peanut butter or almond butter

1 tbsp coconut oil melted

1 tbsp maple syrup

Raspberry Jelly

1 cup of raspberries (frozen of crushed)

1 Tbsp chia seeds

1 tsp maple syrup (opt)

Chocolate Topping

100g coconut oil

55g cacao powder

50g maple syrup.

Method

Ice Cream

Place all ingredients into a blender. Blend until smooth.

Pour into moulds. Place in freezer for 4hrs or until hard (I often do this over night).

Caramel

Mix together in one small dish.

Jelly

Mash the raspberries with a fork, mix in the chia seeds and maple syrup. Set aside to thicken.

Chocolate Topping

Melt coconut oil over a pan of hot water, whish in the cacao powder and then the maple syrup. Remove the ice-creams carefully from the mould. Dip into your raspberry jam or caramel, then dip into chocolate and place n a non-stick sheet or baking paper. Sprinkle with freeze dried raspberries or chopped nuts if desired.

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Peanut Butter and Jelly Tipped Mini Ice Creams

Peanut Butter and Jelly Tipped Mini Ice Creams

Ingredients

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