Dairy Free, Peanut Butter and Jelly Ice Cream w/ Almond Milk

Alas, we have come to the finale of our Milk Alternative Series with Almond Milk as our star! I saved almond milk for last because I knew it would be the most difficult and I am just as much the Procrastination Queen as I am the Ice Cream Queen. With it having very little fat and very little protein, this stuff is closer to water than it is actual milk! (Which is basically a nightmare for ice cream making.)

Needless to say, the task to turn an almond milk base into an ice cream you think has regular milk and cream is very challenging. BUT! We used are nerdy science noggin’ and thought up some smart ways to get the job done.

You’ll see in the YouTube video below that I added coconut milk fat at the end of making the ice cream base. It’s a great way to add some fat without needing dairy products or any fancy powders. That said – I omitted it from the recipe! The fat from the peanut butter will be PLENTY and truth be told, the additional fat was too much and resulted in a slightly crumby texture. One less thing for you to do!

Make sure you Pin, Like, Share, Subscribe and Comment! I would LOVE to hear what flavors are calling your name!


*Dairy Free* PB&J Ice Cream

The last dairy free recipe in our Milk Alternative Series! We used ALMOND MILK to create a flawless ice cream mimicing some nortiously classic flavors!
Course Ice Cream
Keyword Almond Milk, Almond Milk Ice Cream, Dairy Free, Dairy Free Desserts, Dairy Free Ice Cream, Dairy Free Recipes, Homemade Ice Cream, Ice Cream, Jelly, PB&J, Peanut Butter, Peanut Butter Ice Cream, Strawberry, Strawberry Dessert, Strawberry Ice Cream, Strawberry Jelly
Prep Time 20 minutes
Servings 1 Quart
Author Dani Fishbein


  • 2 1/2 cup Almond Milk
  • 1/2 cup cup Peanut Butter Creamy
  • 3/4 cup Sugar
  • 1 tsp Salt

Strawberry Sauce

  • 1 quart Strawberries Chopped
  • 1/2 cup Sugar
  • 1 tbsp Cornstarch


  • 3/4 cup Graham Crackers Crushed


  • Place your chopped strawberries and sugar in a small saucepan on the stove at medium heat.
  • Bring to a simmer and cook for 15 mins. The strawberries with break down.
  • Once a good sauce has formed, add in your cornstarch and continously stir. Cook on low for 2 mins longer (until thickened) and remove from heat.
  • Store in the fridge until cool and ready to use.

Peanut Butter Ice Cream (Dairy Free)

  • Add almond milk, peanut butter, sugar and salt to a saucepan and cook on medium heat until combine and sugar has fully melted.
  • Strain into a bowl and cool completley over an ice bath.
  • Churn to your ice cream machine's instructions.
  • At 3 minutes left to churn, add in your crushed graham crackers.
  • While transfering to an ice cream container, layer your cooled strawberry jam and your ice cream, swirling the jam into each layer lightly.
  • Freeze overnight and enjoy!


*Coconut Milk Fat omitted in this recipe (as shown in the YouTube video)*
Watch how this Dairy Free Peanut Butter Ice Cream is made!

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