Go Back
+ servings
Print Recipe
5 from 2 votes

Peanut butter and blueberry ‘no-churn’ ice cream with french toast sourdough

No-churn vegan ice cream packed with peanut butter, blueberries and chewy of sourdough french toast? Dairy-free, kid-friendly and can be nut-free.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Cuisine: American, Vegan
Servings: 8
Author: Anthea

Ingredients

Instructions

  • Add the pitted dates and torn up bread to a medium-sized bowl and add enough water to cover both. Set aside for 2 hours.
  • Preheat oven to 180C.
  • Pick out the pieces of bread from the date water and spread across a lined baking tray. Sprinkle the cinnamon over the bread. Bake in the oven for 15 minutes or until the edges are crispy.
  • Meanwhile, blend the dates, peanut butter, coconut cream and milk in a blender until creamy. Pour into a freezable container or tin. Mix in the toasted bread into the creamy mixture until combined.
  • Add the blueberries to a small saucepan over medium heat. Squash the berries with a back of a fork then simmer until it has reduced to just over ¼ cup. Puree with a whizz stick.
  • Dollop blueberry puree throughout creamy mixture and gently swirl with a knife.
  • Put your ice cream container in the freezer for at least 4-6 hours or until very firm. Eat immediately from the freezer. Cover the ice cream container with a lid. The ice cream will keep in the freezer for up to a month.
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!