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Peanut Butter and Jelly Chocolate Ice Cream

Chocolate ice cream drizzled with a coconut oil peanut butter sauce and chia seed "jelly" 

Course: Dessert
Servings: 4 people
Author: Emily
Chia Seed Jam
  • 1 cup Raspberries, frozen or fresh
  • 1-2 tbsp Chia Seeds
  • 1/4 cup Water (if using fresh berries)
Peanut Butter Sauce
  • 1/3 cup Peanut Butter
  • 1 tbsp Coconut Oil
Chocolate Ice Cream of choice.
Chia Seed Jam
  1. Place berries in a small sauce pan over low-medium heat.  If you're using fresh berries, add water.  

  2. Heat the berries until they start to simmer and then reduce heat to low. Cook the berries over low heat until they are soft enough to mash with a fork and reduced by about half.

  3. Remove from heat and stir in chia seeds.  Transfer to a small bowl and cover. 

  4. Chia seed jam will keep in the refrigerator for a week.

Peanut Butter Sauce
  1. Heat peanut butter and coconut oil over low heat in a small sauce pan. 

  2. Continue to heat until peanut is soft and coconut oil has melt.  Stir well to combine. Remove from heat and let cool.  When cool, drizzle over ice cream. 

  3. Peanut butter sauce will harden in the refrigerator.  

Peanut Butter and Jelly Chocolate Ice Cream
  1. Drizzle peanut butter sauce over over chocolate ice cream.

  2. Top with chia seed jam

  3. Enjoy!!