Banana & Peanut Butter Ice Cream (Or Pudding!) (Vegan) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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This rich banana & peanut butter ice cream is also great as a pudding. Just eat it once it's cool instead of popping it into an ice cream machine. The touch of coconut flavoring really brightens up the flavors. Ingredients:
4 cups rice milk or 4 cups soymilk |
1/2 cup white sugar (substituting brown or vegan sugar is fine) |
1/3 cup cornstarch |
1/4 cup peanut butter (creamy works best) |
1 tablespoon vanilla extract |
1/4 teaspoon coconut flavoring |
3 bananas (very ripe & either chopped or pureed & well chilled) |
Directions:
1. Bring 3 cups soy or rice milk and the sugar to a simmer over low heat in medium saucepan, stirring frequently.
2. While heating this mixture, mix the remaining milk with the cornstarch until all the lumps are dissolved.
3. Once mixture on stove comes to a simmer, add in peanut butter. Stir until dissolved. Then add cornstarch mixture.
4. Continue heating mixture over medium heat, stirring constantly, until it thickens.
5. Remove from heat. Stir in the vanilla and coconut flavorings.
6. Transfer to 8 X 8 pan and cool completely.
7. If eating as pudding, stir in bananas and enjoy.
8. For ice cream, pour into ice cream machine and freeze according to manufacturer's instructions.
9. Once ice cream is firming up, pour in bananas and continue freezing. For harder ice cream, freeze in the freezer before eating.
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