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."
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
3 cups
- Serves:
- 5
ingredients
- 2 cups vanilla-flavored soymilk, divided
- 1 tablespoon cornstarch
- 1⁄2 cup sugar
- 3 tablespoons soy nut butter
- 1 -2 tablespoon cocoa powder
- 1 egg, beaten
- 1 teaspoon vanilla extract
directions
- 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!
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Reviews
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This is the first soy ice cream recipe I've tried making with my new KitchenAid 600 Stand Mixer using the ice cream maker attachment. I used Ghirardelli sweet ground premium baking cocoa powder and Cream-Nut natural peanut butter (manufactured by Koeze Co. in Grand Rapids, MI.) I also used Silk brand (Light) plain soy milk. The only other modification I made was to split the sugar (half Splenda/half granulated white sugar). Mixed the ingredients and chilled it in a tupperware container for 2 hrs before mixing it in the KitchenAid for 30 mins. We ate it as soon as it was done without further freezing. This ice cream is FANTASTIC!!! Great texture and just sweet enough. I'm sure we will make it again and again. -
Fantastic! Nice texture and just sweet enough. I used almond butter and under a quarter cup of maple syrup. Best yet :) -
Wow! This was really good! I could tell it was not ice cream but it was an excellent substitute. I used Hershey's special dark cocoa powder and crunchy peanut butter and the flavor was perfect, not too sweet but just sweet enough. You might as well double or triple the recipe because you are going to want more.....
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This soy ice cream is so creamy! My daughter is allergic to dairy so I've been looking for ice cream recipes without dairy. I find the vegan recipes to be not very creamy. This one was great and surprised all our friends. I used peanut butter instead of soy nut butter and 2 tablespoons of cocoa - very peanutty and very chocolatey. Yum! -
Yumm, this is delish! The coco, soy nut butter and vanilla go terrific together. It is easy to make as well. It freezes up really hard, but I seems to happen with soy milk. I love how smooth and custardy it is. This is a winner and I'm sure will make this frozen treat often, especially when it's so HOT outside. Thank you!
Tweaks
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This soy ice cream is so creamy! My daughter is allergic to dairy so I've been looking for ice cream recipes without dairy. I find the vegan recipes to be not very creamy. This one was great and surprised all our friends. I used peanut butter instead of soy nut butter and 2 tablespoons of cocoa - very peanutty and very chocolatey. Yum!
RECIPE SUBMITTED BY
I love whole foods and fish and dislike meat. I am also a part-time vegan and catholic (check out http://flaxonfriday.blogspot.com/). I enjoy cooking for myself, my husband, and my little girl. I cook to manage my IBS.
