Best Chocolate Soy Nut Butter Ice Cream Recipes

CHOCOLATE SOY NUT BUTTER ICE CREAM

Chocolate Soy Nut Butter Ice Cream image

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.

Provided by death_by_parsnip

Categories Frozen Desserts

Time 40m

Yield 3 cups, 5 serving(s)

Number Of Ingredients 7

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

Steps:

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!

Nutrition Facts : Calories 103.1, Fat 1.1, SaturatedFat 0.4, Cholesterol 42.3, Sodium 14.4, Carbohydrate 22.2, Fiber 0.4, Sugar 20.2, Protein 1.5

EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM

Easy Vegan Peanut Butter-Maple Ice Cream image

With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison.

Provided by Melissa Clark

Categories ice creams and sorbets, dessert

Time 4h20m

Yield About 3 1/2 cups

Number Of Ingredients 6

Ingredients

3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)

Steps:

In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#lactose #60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #desserts #american #kid-friendly #frozen-desserts #dietary #gluten-free #comfort-food #free-of-something #toddler-friendly #taste-mood #equipment #small-appliance #presentation #served-cold