Best Decadent Peanut Butter Soy Ice Cream Recipes
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 4h20m
Yield About 3 1/2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
- Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
- Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
DECADENT PEANUT BUTTER SOY ICE CREAM
This is my favorite ice cream recipe -- rich and decadent, a true comfort food. Most soy ice cream recipes are low-fat, but not this one! It can also be made with regular milk, although I have never tried it.
Provided by death_by_parsnip
Categories Frozen Desserts
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, whisk together sugar, cornstarch, soy milk, and peanut butter.
- Bring to a boil over medium heat, whisking frequently, and boil whisking constantly for one minute; remove from heat.
- Whisk several large spoonfuls of hot milk mixture into egg, then whisk egg back into saucepan of hot milk.
- Return saucepan to heat and cook over medium flame, whisking constantly, until mixture returns to a boil. It will have thickened slightly.
- Refrigerate until cold (I first cool by carefully putting the pan into a sinkful of cold water). The cooking time does not take the cooling time into account.
- Freeze mixture in ice cream maker according to manufacturer's directions. Add chips towards the end of the freezing process.
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