Vegan PB & Jelly Swiss Roll

Line a loaf pan with 2 sheets of cling wrap, one sheet laying horizontally, the other vertically with enough overhang to be able to wrap the loaf entirely once filled. Trim the crust off of the 8 slices of bread and spread a layer of peanut butter over one side of all slices.

Lay two slices of bread in the bottom of the loaf pan with the peanut butter side up. Then put two slices of bread on each side of the loaf pan with peanut butter side facing inward. Cut the remaining two slices in half and use a half at the end of both sides of the loaf, peanut butter side facing in. Reserve the remaining two halves for the end. (You may need to support the bread with some skewers so they don't flop over.)

Empty the entire pint of PB & Cookies Non-Dairy into the bottom of the prepared loaf pan (at this point you can remove the skewers if using). Spread evenly. Empty the entire pint of Cherry Garcia Non-Dairy over the top of the PB & Cookies Non-Dairy. Lay the two reserved halves of peanut butter-covered bread peanut butter side down along the top of the loaf. At this point the ice cream should be encased in bread.

Wrap the cling wrap tightly around the bread, and then place another empty loaf pan on top of the loaf, weighting it down with a couple of full pints of Ben & Jerry’s. Return to the freezer for at least 4 hours.

Remove from the freezer, unwrap your loaf, slice as many portions as you desire.

Drizzle with warm peanut butter and cool jelly before serving. Enjoy!