Decadent Peanut Butter Soy Ice Cream
"This is my favorite ice cream recipe -- rich and decadent, a true comfort food. Most soy ice cream recipes are low-fat, but not this one! It can also be made with regular milk, although I have never tried it."
photo by LUv 2 BaKE
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 2 1⁄3 cups soymilk
- 1⁄2 cup sugar
- 1 tablespoon cornstarch
- 1⁄4 cup peanut butter
- 1 egg, beaten
- 1⁄4 cup peanut butter chips (optional) or 1/4 cup chocolate chips (optional)
directions
- In a large saucepan, whisk together sugar, cornstarch, soy milk, and peanut butter.
- Bring to a boil over medium heat, whisking frequently, and boil whisking constantly for one minute; remove from heat.
- Whisk several large spoonfuls of hot milk mixture into egg, then whisk egg back into saucepan of hot milk.
- Return saucepan to heat and cook over medium flame, whisking constantly, until mixture returns to a boil. It will have thickened slightly.
- Refrigerate until cold (I first cool by carefully putting the pan into a sinkful of cold water). The cooking time does not take the cooling time into account.
- Freeze mixture in ice cream maker according to manufacturer's directions. Add chips towards the end of the freezing process.
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Reviews
-
I took The Ginger's advice and increased the PB to 1/2 cup and the sugar to 3/4 cup and it was amazing. This would make a great filling for frozen peanut butter pie. I'm going to try it with a chocolate cookie crust. Thanks! -
It is a little denser than normal ice cream, but it has a wonderful flavor. I added 1/2 cup of peanut butter and more sugar as well. Without, it tasted a little bland for my liking. -
Oh, boy, this is fantastic! Rich, creamy, and decadent. Recipe makes a small amount, so I would suggest doubling it. The custard is very thick before freezing, and would even be good served as a pudding. I added some mini chocolate chips but really, I think it's better without. My first job was making ice cream in an upscale ice cream shop and I've never liked the way commercial chocolate chips get hard and crunchy in ice cream. But I'm picky that way. This is also a great kid-friendly dessert. I'm always on the lookout for additional sources of protein for my skinny, picky 5 year-old and this fits the bill. The finished product is very rich, the soy equivalent of Haagen-Dazs. I've tried most commercial brands of soy ice cream and this is just as good, if not better. I used plain soymilk and creamy (not natural) peanut butter. Thanks for sharing the recipe! I'll make this one often! -
I was really excited to make this ice cream as I love peanut butter and love trying new things. Although I have cooked with soy milk and drank soy milk before I have never made soy ice cream before. I really wanted to like this and the taste was alright but the texture was off to me. I found the texture very smooth but also very sticky, almost pasty. I could only eat a very tiny amount at a time until I couldn't take the texture anymore. When poaring the cold ice cream mixture into my ice cream maker, the mixture was very thick. Maybe that had something to do with it? Sorry, I really did want to like this and I am sure others will. Thanks for the experience!
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.
