Elvis Butter Jelly Crunch Nice Cream (AIP, Paleo, Dairy-Free)

This Paleo Elvis Butter Jelly Crunch Nice Cream is a chunky hunk of frozen love!

The recipe is an easy to make ice cream substitute 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 AIP / Autoimmune Protocol compliant!

The Elvis Butter Jelly Crunch Nice Cream came to life thanks to Lovebird Cereal.

Parker from Lovebird headquarters reached out to me and 24 other allergy-friendly bloggers and asked us to get crazy with his cereal o’s for a recipe contest he was hosting!

He said we could create ANY recipe we wanted using the delicious Unsweetened flavor and sent us all some free boxes of cereal to jump start the yummy brainstorming process.

And the winner gets $1,000 donated in their name to a childhood cancer charity of their choice!

If you follow LoveBird Cereal on Instagram, you can catch this contest on their feed and get a whole bunch of yummy recipes to add to your allergy-friendly make-list! I’ve been really impressed by all of the talented blogger’s contributions and delicious ideas….so go check them out!

If you’d like to “vote” for my recipe, you can do so through April 11^th 2021 by liking, commenting, saving, and /or sharing THIS POST HERE. Thank you so, so much for your support!!

Look how easy is is to make your Elvis Butter Jelly Crunch Nice Cream:

First, gather up your ingredients!

For the creamy, dairy-free “ice cream” base, all you need are:

• 6 cups of frozen sliced bananas


• ¼ cup of your choice of tigernut oil, MCT oil, or refined avocado oil (I prefer the tigernut as it lends a nutty flavor to the base)


• 2 tsp pure vanilla extract (for AIP you’ll need to sub ¼ tsp pure vanilla bean powder, since the alcohol in the extract won’t get cooked off in this recipe)


• ¼ tsp Himalayan salt

You’ll blend these together in a high-speed blender. A Vitamix is an investment, but it is a BEAST that will last you F O R E V E R. Plus it makes the smoothest of nice creams, soups, sauces, and smoothies that rival all other blenders I’ve tried. Look into a refurb model too (with a warranty!!) to save a good chunk of cash.

Next you’ll need the Elvis swirl ingredients:

• 1 cup of Steve’s Paleo Goods juicy, mouthwatering dried strawberries


• ½ cup unsweetened, sea salted sunflower butter (this is the brand I use) – or for AIP you’ll need to use seed-free, nut-free tigernut butter. These both make excellent, anti-inflammatory peanut butter substitutes that are legume-free!


• 1 ½ cups of Lovebird Unsweetened cereal

Next, it’s time to get All Shook Up in the kitchen.

Add your frozen sliced bananas, Paleo oil of choice, vanilla, and salt to your high-speed blender. Blend the mixture until nearly smooth, stopping to scrape down the sides as needed.

Remove your container from the blender base and open up the lid. Now you’ll layer the chopped dried strawberries, sunflower or tigernut butter, and cereal on top of the pureed frozen bananas.

Use a blender-safe spatula or a thin, long 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!

You can either serve your Elvis Butter Jelly Crunch Nice Cream immediately (soft serve texture style) topped with extra cereal if desired – or store it in individual 1/2 to 1 cup size glass containers in the freezer for 6 hours or until firm.

Be sure to set your frozen nice cream on the counter for 15 minutes before serving to slightly thaw and make it easier to spoon and gobble it up like a Hound Dog!.

Love allergy-friendly chilly treats?

You’ll adore these cocoa-free AIP Cherry Carob Fudge Pops that taste like chocolate-covered cherries from your freezer!

And don’t miss these AIP Orange Creme Cookie Dough Pops that combine the flavor of raw cookie dough with a creamsicle!

Print Pin

Elvis Butter Jelly Crunch Nice Cream

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!

Servings 8

Ingredients

NICE CREAM

• 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

ELVIS SWIRL

• 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

Instructions

• 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.

Notes

GOODIES USED IN THIS RECIPE

Tigernuts Oil

Steve’s Paleo Goods Dried Strawberries

Unsweetened Sunbutter (for AIP, use Tigernut Butter instead)

Unsweetened Lovebird Cereal