PB&J Nice Cream

When summertime is in full swing, it’s hard to resist the pull of a cool, creamy scoop of ice cream. Fortunately, it’s easy to make your own healthy banana “nice cream” at home, and it only takes a few simple ingredients! This version is a play on a peanut butter and jelly sandwich, with crushed up vanilla wafers stepping in as the “bread,” and of course, Spread the Love’s oh-so-creamy peanut butter and vibrant Raspberry Jam in the starring roles. Top with extra crushed up vanilla wafers for a little crunch!

PB&J Nice Cream

Yield: 3-4 servings

Ingredients

3 very ripe, large bananas, sliced into coins and frozen overnight

1/2 cup unsweetened almond milk

4 tbsp Spread the Love Naked Peanut Butter

Pinch of salt

1/2 cup vanilla wafer cookies, crushed

2 tbsp Spread the Love Raspberry Jam

Instructions

1. In a high-powered blender or food processor, place frozen bananas, almond milk, peanut butter, and salt. Process mixture, pausing on occasion to scrape down the sides of the carafe, until the mixture is smooth and has reached a soft-serve-like consistency. (Tip: if using a Vitamix or similar blender, use the tamper tool during processing to help keep the mixture moving consistently.)

PB&J Nice Cream

2. Turn out the mixture into a mixing bowl or small loaf pan. Gently fold in the crushed vanilla wafers then carefully swirl in the jam to achieve a ribboned effect. Either scoop and serve immediately, or cover the loaf pan and freeze for several hours before serving. (Tip: if freezing first, take the nice cream out of the freezer 10-20 minutes before serving for easy scooping.)

PB&J Nice Cream