Decadent Peanut Butter Soy Ice Cream

READY IN: 45mins
Recipe by death_by_parsnip

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.

Top Review by Gnat B. Myers

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!

Ingredients Nutrition

Directions

  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.

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