Decadent Peanut Butter Soy Ice Cream – a delicious recipe with soymilk, sugar, cornstarch, peanut butter, egg, peanut butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large saucepan, whisk together sugar, cornstarch, soy milk, and peanut butter.
2
Bring to a boil over medium heat, whisking frequently, and boil whisking constantly for one minute; remove from heat.
3
Whisk several large spoonfuls of hot milk mixture into egg, then whisk egg back into saucepan of hot milk.
4
Return saucepan to heat and cook over medium flame, whisking constantly, until mixture returns to a boil. It will have thickened slightly.
5
Refrigerate until cold (I first cool by carefully putting the pan into a sinkful of cold water). The cooking time does not take the cooling time into account.
6
Freeze mixture in ice cream maker according to manufacturer's directions. Add chips towards the end of the freezing process.
380
kcal
Calories
18
g
Fat
45
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 1/3 cups soymilk, 1/2 cup sugar, 1 tablespoon cornstarch, 1/4 cup peanut butter, and more.
Yes, Decadent Peanut Butter Soy Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
