Tag Archives: jam

Peanut Butter and Jelly Ice Cream (Dairy-Free and Vegan)

No joke. I did the unthinkable. Peanut butter and jelly ice cream. I put some of my favorite childfood flavors in another childhood favorite – ice cream. Only I made it friendly for my tummy – it’s dairy-free!

Of course, I can’t take full credit for this idea – Alisa at Go Dairy Free beat me to it. Her version looks delicious as well, but it calls for soymilk. I’m not a fan of soymilk, so I went with my good ol’ dairy-free ice cream standby – coconut milk. Coconut milk makes dairy-free and vegan ice creams rich and decadent. Knowing that I’d be adding a sugary jam to my ice cream, I also opted to use agave nectar instead of Alisa’s brown sugar to keep the glycemic load just a bit lower. (You could keep it totally sugar-free by using a sugar-free jam, or make your own, such as Ali does here or Denise does here.)

The result? Just as awesome as I’d dreamed. One thing I do like about making lower-sugar, dairy-free ice creams is that they tend to be rich. This one was no exception. This is a good thing in my mind. I can eat just a bit, and I’m satisfied. With commercial ice creams, I tend to have a bit of difficulty being happy with the recommended serving size, and my body starts that endless cycle of cravings that can drive a person mad. With these ice creams, there are no cravings, and I feel balanced and comfortable with having these treats in the house. All without sacrificing taste in the least!

It dawned on me just before I clicked “Publish” on this post – this will be my 200th post! Wow. It’s also been nearly 2 years that I’ve had this blog (July 28). So many things have happened, and so much has been shared on here. I’ve grown so much in my cooking expertise during that time, and I’ve gained so many friends and colleagues. Thank you to everyone that reads – you all mean so much!

Peanut Butter and Jelly Ice Cream (Dairy-Free), adapted from Go Dairy Free

1 15-oz can coconut milk, chilled in the refrigerator for a few hours

1/2 c creamy peanut butter (I used homemade)

slightly less than 1/2 c agave nectar

1 T vanilla extract

Pinch of salt

1/3 c jelly or jam (I used some raspberry preserves I found at the farmers’ market)

In a bowl, combine the coconut milk, peanut butter, agave nectar, vanilla extract, and salt. Whisk together until completely combined. Pour into the bowl of your ice cream maker and process according to manufacturer’s instructions. Pour into a freezable container and stir in the jelly. (I opted to not completely stir it in, so that there would be “streaks” of jam throughout.) Place in freezer until firm.

Enjoy! I would highly suggest making these cookies (with almond butter or peanut butter) and turning this into ice cream sandwiches – something I would have totally done myself, if the cookies hadn’t disappeared so quickly!

 

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Filed under Dairy-Free, Desserts, Gluten-Free, Quick and Easy

Spiced Pear Jam

pear jamWhen life gives you 12 lbs of pears, what do you do?

I made jam.

Well, actually, I only used 3-4 lbs of the pears to make the jam. The rest were eaten out of hand, baked in a pear-peach crisp (which I’ll share with you soon – I’ve finally nailed down a good gluten-free version!), or peeled and sliced, and placed in the freezer for the future. I’m happy to know that I have delicious fruit available when winter comes. Definitely will be missing the bounty of summer produce come December.

Why so many pears? Well, in my frequent visits to the farmer’s market in McKinney, I have become acquainted with the farmer that owns Good Earth Organic Farm in nearby Celeste, Texas. (We’ve most recently been in discussions about starting a CSA, which I am ecstatic about!) He has regularly brought bushels of pears to the market, as well as braids of garlic, fresh sweet yellow onions, okra, various peppers, and his winter squashes are just starting to arrive. I was eyeing his pears, and we discussed that he could make a deal on a larger volume. I agreed to buy a peck of pears, and happily toted my goodies home. I allowed the pears to sit out for a few days to ripen.

Once they were ripe, I knew I had to process them. Being a bit of a newbie to canning (I’ve canned hot peppers before, but it was 7-8 years ago, and am a complete newbie to jams), I carefully had to read the instructions…twice…to be sure I knew what steps to take. Once I got the hang of it, though, it was relatively simple – prepare jam, simmer (sterilize) canning jars and lids, fill jars, and process in hot water bath. Simple!

How was the jam? I’ll admit, it was a teensy bit thinner than store-bought jams, but after spreading it on a bit of (gluten-free) toast, I didn’t find this to be an issue. After all, most jams I’ve purchased were difficult to spread. This jam was much easier. And the cinnamon and allspice didn’t overwhelm the pear flavors, they complimented them quite well. I just might have to indulge in a regular ritual of jam-on-toast!

Spiced Pear Jam, yields 8 8-ounce jars

4 cups prepared pears (about 3-4 lbs pears, peeled, sliced, and processed in food processor until chunky)

Juice and zest from 2 large lemons

5 cups sugar

1/2 t cinnamon

1/2 t allspice

1 t butter

1 3-ounce pouch pectin, such as Sure Jell

pears should be of a chunky consistency once out of food processor

pears should be of a chunky consistency once out of food processor

Bring water in your canner to a boil and keep at a simmer. Bring another pot of water large enough to hold your canning jars and lids to a boil, and reduce to a simmer, and place your jars and lids in the water and hold them there until ready to fill.

Place the prepared pears, lemon juice and zest, sugar, spices, and butter into a large saucepan. Bring to a boil, stirring often. Add pectin and stir constantly while at a boil for 2-3 minutes. Remove from heat, and skim off the foam that has risen to the top.

Fill jars with jam, leaving 1/2 inch of headspace. Place the sealer lids on, and tighten the threaded lid. Place each jar in the canner, and make sure there is enough boiling-hot water to cover the jars by 2 inches or so. Boil for 10 minutes, and then remove from canner and transfer to a towel and allow to cool for 6-8 hours. Your sealer lids should have all popped. (You can test by pressing your finger in the center of the lid, if it doesn’t wobble up and down, you’re good. If it does, you will need to refrigerate the jar, or you can try to reprocess with a new sealer lid if you prefer.) Congratulations, you have made jam!

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Filed under Budget-Friendly, Gluten-Free