Elvis Butter Jelly Crunch Nice Cream - Paleo, AIP, Dairy-Free, Grain-Free, No Refined Sugar
Check out this Elvis Butter Jelly Crunch Nice Cream wonder! The talented @theunskilledcavewoman who is far from “unskilled” made this masterpiece!
A chunky hunk of frozen love that combines two of the most classic sandwiches in the best allergy-friendly way possible: the humble PBJ & the Elvis. And don’t be cruel - it’s dairy-free, gluten-free, and can be easily made Paleo Autoimmune Protocol compliant!
Cook & Prep Time: 12 minutes
6 cup frozen sliced bananas
¼ cup tigernut oil, MCT oil, or refined avocado oil
2 tsp pure vanilla extract (for AIP: sub ¼ tsp pure vanilla bean powder)
¼ tsp Himalayan salt
1 cup dried strawberries, roughly chopped (Steve’s Paleo Goods used in this recipe)
½ cup unsweetened, sea salted sunflower butter (for AIP: sub tigernut butter)
1 cup Lovebird Unsweetened cereal, whole
½ cup Lovebird Unsweetened cereal, lightly crushed
In order listed, add frozen sliced bananas, oil, vanilla, and salt to a high-speed blender. Blend until nearly smooth, stopping to scrape down the sides as needed.
Remove container from blender base and open the lid.
In order listed, layer the chopped dried strawberries, sunflower butter, and cereal on top of the pureed frozen bananas.
Use a blender spatula or a wooden spoon to gently fold in the swirl ingredients.
Leave the swirl haphazardly stirred in, being careful not to fully incorporate it into the pureed bananas. This creates that fun, chunky swirl that you are going for!
Serve immediately (soft serve texture) topped with extra cereal if desired - or store in individual 1/2 to 1 cup size containers in the freezer for 6 hours or until firm.
Set frozen nice cream on the counter for 15 minutes before serving to slightly thaw if desired.