1. In a high speed blender, blitz the cashews, corn flour, coconut cream and oil, sweetener and salt until smooth.
  2. Transfer to an airtight container and refrigerate to chill overnight. 
  3. Set up your ice cream maker and pour in the cashew mixture.
  4. Churn until the mixture starts to resemble soft serve ice cream.
  5. Transfer back to the air tight container and individually dollop the jelly and peanut butter into the mix.
  6. Use a spoon to swirl it through to create a ripple effect – evenly dispersing the PB and jelly throughout.
  7. Freeze again to harden the ice cream more so you are able to scoop and serve.