Summertime has come to an end and school is back in full swing. But just because summer is over doesn’t mean that we should stop enjoying some tasty ice cream treats. Make the best of both worlds and combine a peanut butter and jelly sandwich with ice cream. What could be better? Using Luna & Larry’s Coconut Bliss makes this quite the easy vegan friendly dessert guaranteed to please all ages. You never get to old for PB & Js.
[Vegan] PB & J Ice Cream Pops adapted from Martha Stewart
* Use organic, non-GMO ingredients whenever possible
- Coconut Bliss Ice Cream
- 1 lb graham crackers
- 16 oz jam
- Peanut butter as needed
- 1 cup unsalted peanuts, chopped (optional)
Pick out your favorite flavor of Coconut Bliss iced dessert, it is hard I know. If you want to go for a traditional PB & J flavor, stick with Vanilla Island or Naked Coconut but if you want to be more adventurous mix it up with Chocolate Hazelnut Fudge. Let the ice cream soften a bit and transfer to a parchment lined pan; 9 x 9 would work well. Place in the freezer until it hardens again. Transfer ice cream and parchment lining from larger pan to a flat surface. Cut ice cream into 9 squares, around 2 ½ inches each. If you are using more ice cream and a larger pan, then you will end up with more squares. Transfer to a parchment-lined baking sheet; freeze at least 3 hours.
Break graham crackers in half to make 2 ½ inch squares. Spread one side with about 1 ½ teaspoons of your favorite jam and the other with peanut butter; freeze until firm, about 45 minutes (this keeps finished pops neat). Sandwich ice cream squares between the filling covered graham crackers, filling side facing the ice cream. Insert a wooden pop stick into each. Or skip the popsicle stick and simply eat it as an ice cream sandwich (might be a bit messier but all the more fun).
Place peanuts in a bowl (if using); dip each side of the pop in the nuts. Feel free to alternate peanut butter and peanuts for your favorite nut-based butter. Pat gently with your hand to adhere the chopped nuts. Pops can be frozen at this point, wrapped in plastic wrap or layered between waxed paper in airtight container, for up to 2 weeks.
This post is sponsored by Luna & Lary’s Coconut Bliss. Thank you for supporting the brands that support us. GMO Inside is a non-profit campaign and we are thankful for the brands that support our work to change the food system.