Chocolate Soy Nut Butter Ice Cream |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Dairy free and delicious! This is the best ice cream I have made with my ice cream maker. Peanut butter can be used instead of soynut butter, but the soynut butter adds a unique taste that is heavenly with the cocoa. Ingredients:
2 cups vanilla-flavored soymilk, divided |
1 tablespoon cornstarch |
1/2 cup sugar |
3 tablespoons soy nut butter |
1 -2 tablespoon cocoa powder |
1 egg, beaten |
1 teaspoon vanilla extract |
Directions:
1. In a saucepan, whisk a few tablespoons of the soy milk together with the cornstarch.
2. Add the remaining soy milk, sugar, soynut butter, and cocoa. Bring to a boil while storring continuously.
3. Whisk some of the boiling soy milk mixture to the beaten egg.
4. Add the egg to the rest of the soy milk mixture and return to a boil.
5. Remove from heat and add vanilla extract.
6. Cool mixture, either in a sink of cold water or in the fridge.
7. Put cooled mixture in an ice cream maker and make according to the manufacturer's instructions. Enjoy!
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