Creamy peanut butter ice cream and tart-yet-sweet strawberry sauce meld together to form pure PB&J deliciousness that's dairy-free, gluten-free, and processed-sugar-free, to boot!
Blend ice cream ingredients in blender until a smooth consistency is formed. Let chill in fridge at least one hour.
Stir together strawberry sauce ingredients. Mash with a potato masher or fork until the strawberries are softened and juices released. Cook in a small saucepan over medium-low heat, stirring frequently, until thickened and reduced down to a jammy consistency, about 20 minutes. Remove from heat and let cool.
Operating your ice cream maker per the instructions that accompany it, churn chilled ice cream mixture until the desired thickness has been achieved (this should take less than 20 minutes).
Serve scoops of peanut butter ice cream with strawberry sauce on top and savor the PB&J goodness! Store leftover ice cream in a freezer-safe container and remaining strawberry sauce in the fridge. The strawberry sauce should keep for up to a week.