Mrs Mcgs Vegan Peanut Butter Banana Ice Cream Food
BANANA & PEANUT BUTTER ICE CREAM (OR PUDDING!) (VEGAN)
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.
Provided by FoodieKnitter
Categories Frozen Desserts
Time 2h15m
Yield 2 Quarts, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Bring 3 cups soy or rice milk and the sugar to a simmer over low heat in medium saucepan, stirring frequently.
- While heating this mixture, mix the remaining milk with the cornstarch until all the lumps are dissolved.
- Once mixture on stove comes to a simmer, add in peanut butter. Stir until dissolved. Then add cornstarch mixture.
- Continue heating mixture over medium heat, stirring constantly, until it thickens.
- Remove from heat. Stir in the vanilla and coconut flavorings.
- Transfer to 8 X 8 pan and cool completely.
- If eating as pudding, stir in bananas and enjoy.
- For ice cream, pour into ice cream machine and freeze according to manufacturer's instructions.
- Once ice cream is firming up, pour in bananas and continue freezing. For harder ice cream, freeze in the freezer before eating.
Nutrition Facts : Calories 146.8, Fat 3.5, SaturatedFat 0.6, Sodium 54, Carbohydrate 27.8, Fiber 1.1, Sugar 12.6, Protein 1.8
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- Cut the frozen bananas into coins, so they will process faster. Then add them to the bowl of a large food processor fitted with an "S" blade. Add in the peanut butter, vanilla, and salt, too.
- Process until the bananas are smooth, stopping to scrape down the sides of the food processor, as needed. It is ready to serve when it has a soft-serve consistency, which can take 2 to 3 minutes of processing. Add a tablespoon of water or almond milk, if you want to speed the process, but keep in mind that might make your ice cream more runny in texture.
- Serve immediately for a soft-serve style dessert, or transfer to a sealed container and store in the freezer for 1 to 2 hours for a firmer, scoop-able ice cream. Banana ice cream can be stored in an airtight container in the freezer for up to 2 weeks without the flavor being affected, but see the notes in this post about making it scoop-able again.
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