Peanut Butter & Jelly Frangipane Pie with PB&J Ice Cream (vegan and gluten free)

That’s it. I give up being boring. Wry , senseless dry humour, incoherent thoughts, nonsensical behaviour (I’m guessing no second person has ever dislocated their ankle by being asleep) is the definition of my name, which I must add people have found many ways to pronounce– some in a way that terrifies every fibre in my body, some downright insulting, some ingenious… but almost never correctly.(PS, its not ‘cheating’, that’s a lame shortcut I respond to but no longer want to. QT is the safe way to go.) From next post on, I’m going back to my roots (or whatever they are).  These couple of days, I’ve been downing bowls of dead bitter medicine instead of yummy herbal chicken soup, exercising like a crazy person, studying, baking, trying to record the sound of my brother snoring for my ringtone (how fun would that be?), going for physio, learning to drive and so on. 

I’ve been experimenting on frangipane for the longest time. Typical frangipane is clogged with lumps of butter, sugar and eggs. Trying to make it healthy is one of the most difficult challenges I’ve ever taken on. I wanted to make it vegan, lower in fat and with peanuts instead of almonds since almonds are pricey. And finally, this happened.



Peanut butter and Jelly Frangipane Pie with a gluten free crust, healthier frosting, berry cream and Peanut Butter & Jelly Ice Cream, of which all components are significantly healthier than typical counterparts.

And the best thing about this pie is that it is really easy to make!



Recipe for Shortbread Crust is inspired by Chockohlawtay.

Recipe for Berry Cream is also from Chockohlawtay.



  1. I never heard of frangipane before…I am intrigued…(gorgeous photos!)

    No, you don’t need to add any corn flour or other thickener if you use a different type of tofu. They are pretty much interchangeable in ice cream.

    In fact, if you use enough peanut butter, you can eliminate the tofu altogether. The peanut butter has enough fat and creaminess to give the finished ice cream lots of body and creaminess.

    Silken tofu, as you might guess from the name, is a lot more firm in the block (they are sold in those little asceptic boxes, usually), but it will fall apart more easily. The texture is finer, so it’s used a lot in a blended state. The nice thing about those boxes is that you can keep them in your pantry, without refrigeration, so you can make ice cream whenever the mood strikes. haha.

    Alina Niemi
    Author of The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites)
    and Lizard Lunch and Other Funny Animal Poems for Kids: With Animal Facts, Puzzles and Fun Activities

  2. Hi, I love your blog. You do such a great job 🙂
    If I use silken tofu, do you think the pb ice cream would work? I’ve never heard of extra firm silken tofu, and what’s the difference (consistency wise) between the two? It may sound like a silly question…is the difference how firm the two are? hehe

    1. Hi Ann-Marie! Thanks for stopping by :D. The recipe will work if you use silken tofu, but you will have to add 1 tbsp of corn flour to thicken the mixture. To tell the difference, extra firm silken tofu is less liquidy so more firm and when you press the tofu, it bounces back rather than collapses. 😀 Hope this helps!

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