Ingredients for Decadent Peanut Butter Soy Ice Cream
- Soymilk
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup creamy peanut butter
- Egg
- Peanut Butter Chips
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How to Make Decadent Peanut Butter Soy Ice Cream
- In a medium saucepan, whisk together the soy milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves completely.
- Remove from heat and stir in the peanut butter until smooth and well combined. Let the mixture cool slightly.
- In a separate bowl, whisk together the cornstarch and a small amount of the soy milk mixture until smooth to prevent lumps.
- Pour the cornstarch mixture into the remaining soy milk mixture and return to medium heat. Cook, stirring constantly, until the mixture thickens and comes to a simmer (about 2-3 minutes).
- Remove from heat and stir in the vanilla extract. Let the mixture cool completely in the refrigerator (at least 2 hours).
- Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to harden completely before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
72g
Fat
7g
Carbs
8g
