Ingredients
Ice Cream Base
- 350 g peanut butter (smooth or crunchy)
- 400 ml oat milk (or other non-dairy milk)
- 120 ml pure maple syrup
- 120 g vegan yogurt (soy or coconut yogurt work well)
- 2 tablespoons vanilla extract
- ¼ teaspoon sea salt
Instructions
- Blend Ingredients: Add all of the ingredients to a high-speed blender or food processor. Blend for a couple of minutes until completely smooth and creamy. If the mixture is lumpy or appears separated, continue blending until it emulsifies to a smooth texture.
- Churn the Ice Cream: Transfer the blended mixture to an ice cream machine and churn according to the manufacturer’s instructions. Typically, this process takes about 30 to 40 minutes to achieve a soft-serve consistency.
- Freeze: Pour the churned ice cream into a loaf pan. Cover with a lid or plastic wrap and place it in the freezer for a minimum of 2 hours to firm up to scoopable consistency.
- Storage: Store the finished ice cream in an airtight container in the freezer for up to 2 months to maintain freshness and flavor.
- Serving Suggestions: Remove the ice cream from the freezer about 15 minutes before serving to let it soften slightly. Use a hot wet ice cream scoop for easy serving. Enhance with toppings like melted chocolate, fruit coulis, jam, vegan whipped cream, vegan Nutella, vegan caramel sauce, crushed roasted peanuts, or healthy date caramel.
Notes
- Use smooth or crunchy peanut butter depending on your texture preference.
- Oat milk is recommended for creaminess, but any non-dairy milk will work.
- Maple syrup provides natural sweetness and can be adjusted to taste.
- Vegan yogurt helps create a creamy texture and adds body to the ice cream.
- If you don’t have an ice cream maker, you can freeze the mixture in a container and stir every 30 minutes until firm.
- Allow the ice cream to soften slightly at room temperature before scooping for best texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
