Chocolate Soy Nut Butter Ice Cream Food
CHOCOLATE SOY NUT BUTTER ICE CREAM
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.
Provided by death_by_parsnip
Categories Frozen Desserts
Time 40m
Yield 3 cups, 5 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 103.1, Fat 1.1, SaturatedFat 0.4, Cholesterol 42.3, Sodium 14.4, Carbohydrate 22.2, Fiber 0.4, Sugar 20.2, Protein 1.5
CHOCOLATE PEANUT BUTTER ICE CREAM
Kraft has introduced, here in Canada, a chocolate peanut butter. I knew I had to try it in an ice cream, and came up with this yummy dessert. But it's not just me who likes it; so far, everyone who has tried it has been impressed.
Provided by Lennie
Categories Frozen Desserts
Time 4h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy saucepan, over medium heat, whisk together the first four ingredients, milk to salt, and cook, stirring constantly, until thickened. Turn off heat.
- Using a small ladle or spoon, add about 2 tablespoons of the milk mixture into beaten egg, whisking egg mixture constantly as the hot liquid is added to prevent the egg from clumping up. I do this a dribble at a time.
- Whisking milk mixture constantly, pour egg mixture back into the pot in a very slow, thin stream. When egg is completely whisked in, turn heat back on, to medium.
- Whisking constantly, cook egg mixture for just two minutes, then turn off heat and remove pot from burner.
- Place the chocolate peanut butter in a small bowl and whisk about half the milk mixture in and combine well, then add this mixture back into the pot, combining all well. Scrape into a bowl (it will be thick), cover with plastic wrap, and refrigerate until completely cold (about 3 hours should do it).
- After mixture is cold, remove from fridge and whisk in the light cream. The peanut butter mixture will be very stiff so it's slow-going at first, but bear with it as it will all come together. Once the peanut butter mixture is completely combined with the light cream, whisk in the heavy cream and the vanilla.
- Prepare ice cream according to the directions that came with your ice cream maker; I let my Cuisinart ice cream maker run for about 25 minutes and that worked well.
- Freeze for several hours to harden. This mixture yields slightly less than one quart.
Nutrition Facts : Calories 217, Fat 15.6, SaturatedFat 9.5, Cholesterol 78.8, Sodium 61, Carbohydrate 16.8, Sugar 13.9, Protein 3.2
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