Decadent Peanut Butter Soy Ice Cream
Indulge in the luscious creaminess of Decadent Peanut Butter Soy Ice Cream, a dairy-free dessert that’s rich in flavor and smooth in texture. Crafted with unsweetened soy milk and velvety coconut cream, this vegan treat is perfectly balanced by the nutty depth of creamy peanut butter and a hint of vanilla. A touch of cornstarch ensures the ideal consistency, while the use of an ice cream maker creates a delightfully airy, churned finish. Ready in just 10 minutes of prep time, this recipe is perfect for those seeking a plant-based twist on classic indulgence. Whether served in a bowl, cone, or dressed up with your favorite toppings, this frozen delight is a guilt-free pleasure that satisfies every craving. Keywords: peanut butter soy ice cream, dairy-free dessert, vegan ice cream recipe, homemade frozen treat, creamy plant-based ice cream.
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Recipe Information
Ingredients
- 2 cups Unsweetened soy milk
- 1 cup Creamy peanut butter
- 0.75 cup Granulated sugar
- 1 cup Coconut cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
Instructions
In a medium saucepan, combine soy milk, coconut cream, granulated sugar, peanut butter, vanilla extract, and salt. Whisk thoroughly to combine.
Place the saucepan over medium heat and cook, stirring occasionally, until the mixture is warm and the sugar is dissolved, about 5 minutes. Do not let it boil.
In a small bowl, mix the cornstarch and cold water until smooth to form a slurry.
Slowly pour the cornstarch slurry into the warmed peanut butter mixture, whisking constantly to prevent lumps. Continue cooking over medium heat until the mixture thickens slightly, about 3-4 minutes. It should coat the back of a spoon.
Remove the saucepan from heat and let the mixture cool to room temperature. Stir occasionally to prevent a skin from forming on the surface.
Once cooled, transfer the mixture to an airtight container and refrigerate for at least 4 hours or overnight to ensure it is thoroughly chilled.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until creamy and thickened.
Transfer the churned ice cream to a freezer-safe container. Smooth the top and cover with a lid or plastic wrap. Freeze for at least 2 hours to firm up.
Allow the ice cream to sit at room temperature for a few minutes before scooping. Serve and enjoy your decadent peanut butter soy ice cream!
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 49.8 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 127 mg | 10% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 390 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
