Zevia Almond Butter and Grape Beary Jelly Ice Cream Sandwiches

Zevia's naturally sweetened PB&J

It’s hard to imagine a proper summer without some frozen treats. If you ask us, ice cream sandwiches are essential summer desserts. We decided to combine ice cream sandwiches with another classic sandwich: peanut butter and jelly sandwiches. Yes, seriously. We swapped the peanut butter with almond butter and used some fresh blueberries and Zevia Grape Soda for the “jelly.” Not only do these contain no added sugar, but they’re also flourless and vegan!

Grape Berry Jelly Ingredients:

  • 1 1/2 cups blueberries (fresh or frozen)
  • juice from a small lemon
  • 3/4 cup Zevia Grape Soda
  • 3-4 drops liquid stevia (optional)
  • 3 tbsp chia seeds (add less for less thick jelly)

Flourless Almond Butter Cookie Ingredients:

  • 2 eggs (or 2 flax eggs for vegan cookies)
  • 1 tsp stevia (equivalent to 1 cup sugar)
  • 1 tsp vanilla extract
  • 2 cups creamy almond butter
  • 1/2 tsp sea salt

Grape Ice Cream Ingredients:

  • 1 can full fat coconut milk
  • 1 can coconut cream (refrigerate upside down the night before)
  • 1/2 tsp vanilla extract
  • 1/2 cup fresh blueberries
  • 1/8 tsp salt
  • 3/4 cup Zevia Grape Soda
  • juice from a small lemon
  • 3 drops liquid stevia (optional)

Bear Decoration Ingredients:

  • 1/4 cup Lily’s Sweets dark chocolate baking chips


1. To make the jelly, add the blueberries and lemon juice to a small saucepan and simmer over medium heat for 10 minutes. Stir occasionally.

2. Remove saucepan from heat. For a less chunky jelly, use the back of your spoon or spatula to mash the blueberries. Stir in Zevia Grape Soda and sweeten to taste with liquid stevia.

3. Stir in chia seeds and return to medium heat. Allow mixture to simmer for 2-3 minutes or until chia seeds begin to plump and thicken. Remove from heat. Allow jelly to cool for 5 minutes before transferring to a heatproof jar.

4. Cover and place in the refrigerator to cool completely. It will thicken when cooled. While jelly is setting, start making the cookies.

5. To make the cookies, preheat the oven to 350°F and line 2 baking sheets with parchment paper.

6. In a small mixing bowl, whisk together the eggs, stevia, and vanilla until combined. Fold in the almond butter and salt until everything is blended together.

7. Use a medium cookie scoop (we used size 40) to drop balls of the cookie dough onto the prepared baking sheets roughly 2 inches apart. Lightly press down the dough into a cookie shape with your palm.

8. If you’re turning the cookies into bears, use 1/4 tsp measuring spoon as a guide. Scoop cookie dough, roll it into a ball, and flatten slightly. You can use a little bit of water to stick the ears on the sides of the cookie. Only add ears to half of the cookies for the tops of the sandwiches.

9. Bake cookies for 8 minutes on the middle rack. The cookies will be soft, but will harden as they cool. Let cool for 10 minutes, then transfer to a cooling rack to cool completely.

10. For the ice cream, remove the coconut cream and drain the liquid. You only want the cream that’s settled on top. Combine the coconut cream and the coconut milk in a medium saucepan and bring to a simmer over medium heat while stirring.

11. Remove from heat and transfer to a blender. Add the vanilla, blueberries, salt, Zevia Grape Soda, and lemon juice and blend on high for 30-45 seconds or until fully combined. Add the liquid stevia to taste.

12. Transfer mixture to a heatproof container, cover, and refrigerate overnight.

13. Whisk the ingredients together and churn in your ice cream maker, according to the instructions. Pour a layer of ice cream into a freezer safe container, followed by a layer of jelly. Swirl the two together using a butter knife and repeat until all of the ice cream is transferred (feel free to save some jelly for other uses). Place the ice cream in the freezer for at least 2 hours to set.

14. An hour before you’re ready to serve the ice cream sandwiches, line a baking sheet with parchment paper and lay the cookie without ears down so the flat side is facing up. Use the same scoop as you used for the cookie dough to place a scoop of ice cream on top of each cookie. Add the bear cookie to complete them. Pop the entire baking sheet in the freezer while preparing the chocolate.

15. Melt the chocolate over a double broiler, then allow to cool until room temperature. Add 2 tiny dots for eyes and a circle and an oval for the nose to each cookie using a toothpick or zip top bag with the corner cut off. You can store the sandwiches in the freezer until about 10-15 minutes before you’re ready to enjoy them.

What’s your go-to summer dessert? Let us know on FacebookInstagram, and Twitter!

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