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5 from 1 vote

Peanut butter and jam ice cream bites

Little bites of vegan peanut butter ice cream and raspberry chia jam enclosed by dark chocolate.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Cuisine: American, Vegan
Servings: 20 small bites
Author: Anthea


Peanut butter ice cream

Raspberry chia jam

Chocolate coating


  • Drain dates and process in a small food processor or with a whizz stick until it forms a smooth paste.
  • Add the date paste to a bowl with the coconut cream, peanut butter and salt. Mix until combined. Spoon the mixture into a piping bag with a large circular nozzle and pipe into a silicon ice cube tray. Set aside.
  • For the raspberry chia jam, add all ingredients to a bowl and mash with the back of a fork. Liquid should seep out of the raspberries and thicken with the chia seeds. Spoon mixture into the ice cube tray on top of peanut butter mixture. Freeze the tray.
  • After 4 or so hours when the peanut butter mixture has set, start making the chocolate. Add all chocolate coating ingredients to a bowl and whisk until combined and thickened. Make sure that your chocolate is emulsified and there is no oil floating on top. To emulsify the chocolate, keep whisking or use a whizz stick to combine.
  • Pop the peanut butter bites from the ice cube tray and dip each into the chocolate. Set bites aside on a lined baking tray and freeze again. When the bites are fully frozen again, store in an airtight container. Enjoy bites straight from the freezer.
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