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Peanut Butter "Vice Cream"-Non-Dairy Ice Cream That's Creamy & Delicious

Posted Jun 25 2011 12:30am
A quick little post with an easy ice cream, or rather "vice cream" as the author calls his dairy-free frozen treats. It's from a little book I bought last year but didn't get around to using, "Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights" by Jeff Rogers. If all of the recipes are as easy and good as this Peanut Butter one, I have a feeling I will be opening up this book up a lot this summer.

Peanut Butter "Vice Cream"
"Vice Cream" by Jeff Rogers
(Makes about 1 quart)

1 cup organic cashews or cashew pieces
2 cups purified water
1 cup maple syrup (I reduced it to 3/4 cup)
2 tsp alcohol-free vanilla flavor (I didn't have alcohol-free--see note below)
2 tsp alcohol-free almond flavor (omitted)
1 cup smooth natural peanut butter

Combine the cashews, water, maple syrup, vanilla flavor, and almond flavor in a blender. Blend on high until silky smooth, at least 1 minute. With the motor running, add the peanut butter and blend until evenly distributed.

Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or up to overnight, until well chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately or transfer to an airtight containers and store in the freezer until ready to serve.

Peanut Butter Chocolate Chip: After the mixture has frozen, fold in 1 cup chilled organic vegan chocolate chips, chopped.

Notes/Results: Surprisingly creamy considering it is made out of ground cashews, with good peanut butter flavor. Since I did not have alcohol-free extracts (which the author specifies you use so as not to interfere with the freezing process), I was worried that my mixture would not freeze well. It was a little loose straight out of the ice cream machine but it firmed up just fine after a few hours in the freezer. The key to making this smooth and creamy is to blend the ever-loving heck out of the mixture, so that it is perfectly smooth going into the ice cream maker. My only complaint is that it was a tad sweet for me--even after reducing the maple syrup down from 1 cup to 3/4 cup. I would probably reduce it down further to 1/2 cup. Otherwise this was a great alternative to a dairy-based ice cream that I will make again.

Have a great weekend!
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