Chocolate Soy Nut Butter Ice Cream Recipes
CHOCOLATE SOY NUT BUTTER ICE CREAM
Dairy free and delicious! This is the best ice cream I have made with my ice cream maker. Peanut butter can be used instead of soynut butter, but the soynut butter adds a unique taste that is heavenly with the cocoa.
Provided by death_by_parsnip
Categories Frozen Desserts
Time 40m
Yield 3 cups, 5 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, whisk a few tablespoons of the soy milk together with the cornstarch.
- Add the remaining soy milk, sugar, soynut butter, and cocoa. Bring to a boil while storring continuously.
- Whisk some of the boiling soy milk mixture to the beaten egg.
- Add the egg to the rest of the soy milk mixture and return to a boil.
- Remove from heat and add vanilla extract.
- Cool mixture, either in a sink of cold water or in the fridge.
- Put cooled mixture in an ice cream maker and make according to the manufacturer's instructions. Enjoy!
Nutrition Facts : Calories 103.1, Fat 1.1, SaturatedFat 0.4, Cholesterol 42.3, Sodium 14.4, Carbohydrate 22.2, Fiber 0.4, Sugar 20.2, Protein 1.5
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.
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