Oat Milk or Almond Milk Peanut Butter Ice Cream
Peanut butter ice cream recipe made with oat milk or almond milk. This should make about 1 ⅓ pints.
Servings 6 people
Cost 5
Equipment
- 1 ice cream maker
- 1 blender
Ingredients
- 2 cups oat milk or almond milk (460 grams/16 oz)
- ⅔ cup unsweetened creamy peanut butter (measure by weight for best results) (200 grams)**
- 1 teaspoon vanilla
- 6 tablespoons maple syrup or golden agave (120 grams)
- 1 pinch salt
- 1 teaspoon peanut butter powder (optional)
- Handful of salted cocktail peanuts
- Peanut butter for swirling (preferably sweetened) plus a tiny bit of olive oil or another oil optional
Instructions
- Put the oat or almond milk, peanut butter, vanilla, syrup and peanut butter powder (if using) in the blender. Puree until smooth and creamy.
- Pour into ice cream maker and process as directed by manufacturer. I use a Cuisinart ice cream maker and this is done in about 20 minutes.
- Scrape into a small container and freeze until firm.
- For peanut butter swirled throughout, soften two tablespoons of peanut butter in the microwave and stir in about ½ to 1 teaspoon of olive oil, flax oil or whatever oil you like. Drizzle the mixture in as you spoon the ice cream into its carton. Alternatively, just spoon in straight peanut butter without adding the oil. I've done it both ways. The oil makes it a little softer and smoother once frozen, whereas the frozen straight peanut butter chunks are a little harder.
Notes
I've made this with crunchy, but don't recommend it because the ground peanuts take a way from the creamy smooth texture. However, if you have all the ingredients and only have crunchy peanut butter, it's still good.
