Decadent Peanut Butter Soy Ice Cream

Total Time
Prep 15 mins
Cook 30 mins

This is my favorite ice cream recipe -- rich and decadent, a true comfort food. Most soy ice cream recipes are low-fat, but not this one! It can also be made with regular milk, although I have never tried it.

Ingredients Nutrition


  1. In a large saucepan, whisk together sugar, cornstarch, soy milk, and peanut butter.
  2. Bring to a boil over medium heat, whisking frequently, and boil whisking constantly for one minute; remove from heat.
  3. Whisk several large spoonfuls of hot milk mixture into egg, then whisk egg back into saucepan of hot milk.
  4. Return saucepan to heat and cook over medium flame, whisking constantly, until mixture returns to a boil. It will have thickened slightly.
  5. 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.
  6. Freeze mixture in ice cream maker according to manufacturer's directions. Add chips towards the end of the freezing process.
Most Helpful

I took The Ginger's advice and increased the PB to 1/2 cup and the sugar to 3/4 cup and it was amazing. This would make a great filling for frozen peanut butter pie. I'm going to try it with a chocolate cookie crust. Thanks!

Gnat B. Myers June 07, 2008

It is a little denser than normal ice cream, but it has a wonderful flavor. I added 1/2 cup of peanut butter and more sugar as well. Without, it tasted a little bland for my liking.

The Ginger June 21, 2007