Creamy Peanut Butter Ice Cream
This indulgent, dairy-free peanut butter ice cream is so creamy and flavorful that it’s worth every bite. Add your favorite mix-ins, such as chocolate chips, brownie chunks, or graham cracker pieces, to make it extra special!
Equipment
- food processor, or blender
- Ice cream maker (optional)
- mixing bowl
Ingrediënten
- 256 g 1 cup crunchy or creamy natural peanut butter
- 2 teaspoons pure vanilla extract
- 235 ml 1 cup plain rice milk
- 315 ml 1⅓ cups coconut milk
- 165 g ¾ cup firmly packed light brown sugar
Instructies
- Place the peanut butter, vanilla, rice milk, coconut milk, and brown sugar into a food processor or blender.
- Blend until perfectly smooth, stopping to scrape down the sides as needed.
- Chill the mixture overnight in the refrigerator.
- Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
- For a firmer consistency, place the churned ice cream in the freezer for at least 1 hour before serving.
Optional Add-Ins:
- During the last 5 minutes of churning, fold in your favorite mix-ins, such as:
- Chocolate chips
- Graham cracker pieces
- Brownie chunks
- Chocolate syrup swirls
Notes / Tips / Wine Advice:
Serving Tip:
Serve in bowls or cones, topped with a drizzle of chocolate syrup or chopped peanuts for added crunch.Wine Advice:
Pair with a dessert wine or a small glass of Baileys Almande for a sweet finish to your meal.Nutritional Information
Calories: 320 kcal | Carbohydrates: 25 g | Protein: 6 g | Fat: 22 g | Fiber: 1 g | Sugar: 22 g | Salt: 0.2 g
