If you’re learning to adapt to a nondairy lifestyle, you’ll appreciate this recipe. If you’re dealing with a nut allergy, I’m sorry. This recipe would need some tweaking to make it suitable but it could be done. 🙂
If it feels like forever since you’ve tasted something like ice cream, your in for a real treat!
Here’s what you’ll need:
*4 C. Almond milk
½ C. Maple syrup, more or less depending on desired sweetness
¼ C (heaping) Peanut butter flour
¼ C. (heaping) Peanut butter, chunky or creamy
*2 tsp. real vanilla
Pinch of salt
Blend all ingredients. (I like to use my Ninja for this step) Let mix refrigerate, (optional) for a couple of hours. I usually can’t wait that long so I just go ahead and freeze it. 🙂 Pour prepared peanut butter ice cream mixture into an ice cream maker and freeze till desired consistency!
*You could substitute some coconut milk for added creaminess if desired. I wouldn’t use a lot because of the flavor that coconut milk has.
*Trader Joes sells alcohol free vanilla; It’s wonderful and best of all it’s corn free. I’d highly recommend it.
*This recipe could be adapted. I’ve also made it without peanut butter and peanut flour and used instant coffee dissolved in hot water and chocolate chips to make it mocha chip ice cream! YUM