Chocolate Soy Nut Butter Ice Cream Recipes

DECADENT PEANUT BUTTER SOY ICE CREAM

Steps:

• In a large saucepan, whisk together sugar, cornstarch, soy milk, and peanut butter.
• Bring to a boil over medium heat, whisking frequently, and boil whisking constantly for one minute; remove from heat.
• Whisk several large spoonfuls of hot milk mixture into egg, then whisk egg back into saucepan of hot milk.
• Return saucepan to heat and cook over medium flame, whisking constantly, until mixture returns to a boil. It will have thickened slightly.
• 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.
• Freeze mixture in ice cream maker according to manufacturer's directions. Add chips towards the end of the freezing process.

CHOCOLATE SOY NUT BUTTER ICE CREAM

Steps:

• In a saucepan, whisk a few tablespoons of the soy milk together with the cornstarch.
• Add the remaining soy milk, sugar, soynut butter, and cocoa. Bring to a boil while storring continuously.
• Whisk some of the boiling soy milk mixture to the beaten egg.
• Add the egg to the rest of the soy milk mixture and return to a boil.
• Remove from heat and add vanilla extract.
• Cool mixture, either in a sink of cold water or in the fridge.
• Put cooled mixture in an ice cream maker and make according to the manufacturer's instructions. Enjoy!

PEANUT BUTTER ICE CREAM

Steps:

• In a bowl using a hand mixer combine peanut and sugar until smooth.
• Add half and half, heavy creamy and vanilla and mix until everything is combined.
• Turn your ice cream maker on and pour the mixture into the freezer bowl.
• Let the ice cream mix until thickened, about 25 minutes.
• Serve immediately. If you prefer to have a firmer consistency then transfer the ice cream to a container and place in freezer for 2 hours.
• Enjoy!