Almost Vegan Peanut Butter Ice Cream
Prep time
Cook time
Total time
Almost Vegan Peanut Butter Ice Cream -- this dairy-free peanut butter ice cream is rich, creamy, scoopable right from the freezer and just three ingredients that you probably already have on hand. It's the thing non-dairy ice cream recipe dreams are made of.
By: Emily Stoffel
Makes: about 2 cups
Ingredients
- ⅓ cup honey
- ⅔ cup crunchy, no-stir peanut butter (see note)
- 1⅓ cups oat milk (NOT low fat -- see note)
- pinch salt, to taste
Instructions
- Add honey and peanut butter to a medium microwave safe bowl and heat in microwave in 15 second increments until honey and peanut butter stir together smoothly. Mixture should just be warm, not hot. (Note: if your peanut butter and honey already stir together easily, you can skip this step.)
- Stir in oat milk and a pinch of salt, to taste.
- Cover and refrigerate mixture until cool.
- Add mixture to an ice cream maker (don't forget to pre-freeze the insert the night before, if needed) and churn for 20-25 mins or until the texture of soft-serve, occasionally running a spoon along the edge to scrape icy edges back into the mix.
- Pour ice cream into a freezer-safe container and freeze until firm. Serve and enjoy.
Notes
1. Don't forget to pre-freeze the insert of your ice cream maker per manufacturer's instructions!
2. Regarding the peanut butter: it doesn't have to be chunky. But it does have to be no-stir. If you use the all-natural kind of peanut butter that naturally separates in the jar -- even if you stir it up the best of your ability -- the ice cream just won't be super smooth and creamy and scoopable. This might mean having to buy your favorite store brands' Peanut Butter "Spread" (usually containing some kind of oil and sugar). Or just the good ol' Jif or Skippy. While these usually aren't preferred products in our house, I'm happy to make the exception for exceptionally creamy results.
3. Regarding the non-dairy milk: While I am fairly confident that this Almost Vegan Peanut Butter Ice Cream recipe would work with any full-fat non-dairy milk, the one that we've used for consistently creamy dairy-free peanut butter ice cream is Oatly -- specifically, Oatly Original in the light blue package. Low Fat Oatly doesn't achieve quite the same results, and I haven't tested it with Full Fat Oatly, but I know from using it in place of the Original in other recipes that it's much richer and more viscous, which could affect how the ice cream freezes. (Let's remember: there's plenty of fat in the peanut butter already, and when there's too much fat in ice cream, the texture can go from creamy to waxy.)
2. Regarding the peanut butter: it doesn't have to be chunky. But it does have to be no-stir. If you use the all-natural kind of peanut butter that naturally separates in the jar -- even if you stir it up the best of your ability -- the ice cream just won't be super smooth and creamy and scoopable. This might mean having to buy your favorite store brands' Peanut Butter "Spread" (usually containing some kind of oil and sugar). Or just the good ol' Jif or Skippy. While these usually aren't preferred products in our house, I'm happy to make the exception for exceptionally creamy results.
3. Regarding the non-dairy milk: While I am fairly confident that this Almost Vegan Peanut Butter Ice Cream recipe would work with any full-fat non-dairy milk, the one that we've used for consistently creamy dairy-free peanut butter ice cream is Oatly -- specifically, Oatly Original in the light blue package. Low Fat Oatly doesn't achieve quite the same results, and I haven't tested it with Full Fat Oatly, but I know from using it in place of the Original in other recipes that it's much richer and more viscous, which could affect how the ice cream freezes. (Let's remember: there's plenty of fat in the peanut butter already, and when there's too much fat in ice cream, the texture can go from creamy to waxy.)
Recipe by the pig & quill at https://thepigandquill.com/almost-vegan-peanut-butter-ice-cream/