Here is another delicious dessert recipe that uses our favorite peanut butter – Peanut Butter Ice Cream. And it's not the common ice cream that contains heavy cream or dairy milk. Instead, it's vegan, dairy-free, and still so creamy and peanut-y that I believe many people wouldn't know it's vegan if you didn't tell them. 這次要來分享另一個使用我們深愛花生醬的食譜:花生醬冰淇淋! 不同於常見使用動物性鮮奶油或牛奶的冰淇淋,它是全素、無蛋奶的。
Prep Time10 minutesmins
Churing15 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: 10 ingredients or less, 30 minutes or less, dairy-free, gluten-free, ice cream, peanut butter, sweets, vegan
Servings: 4people
Author: Nora Hsu
Ingredients
6Tbsppeanut butter 花生醬
240mlfull-fat coconut milk 全脂椰奶1 cup
3Tbspmaple syrup 楓糖漿
120gfirm silken tofu 實嫩豆腐drain out the water 盡可能濾掉水
If you are going to use an ice cream machine, put the ice cream machine canister (bowl) in the freezer for 12-16 hours before making the ice cream.
Add all ingredients to a blender and blend until smooth.
Remove the ice cream bowl from the freezer. Set up the machine. (I use this one)
While the machine is on, pour the ice cream mixture into the bowl. Let it keep going for 10-15 minutes until the ice cream starts to firm up. If you don't use an ice cream machine, pour the mixture into a freezer-safe container. Place it into the freezer and take out to churn every 2 hours. Repeat for 3-4 times.
You can enjoy it directly or transfer the mixture to a freezer-safe container and freeze it for 2-3 hours to get firmer.