Peanut Butter & Jelly Icecream

September 20-21, 2014

I direct maintain temporary custody of  K's The Vegan Scoop cookbook, a prissy motivator to clear some freezer infinite as well as churn some icecream. This mass has all the American standards as well as extends itself towards the fruits as well as flavours of Asia as well as the Caribbean Area every bit well. Most of the creamy recipes foremost with a base of operations of soy milk as well as soy creamer, which doesn't just appeal to me, but I'm happy to play around with other non-dairy milks.

I started out with the peanut butter as well as flaxseed recipe as well as a whole lot of curiosity, but it all went into the bin earlier fifty-fifty reaching the icecream churner. I was willing to become with the means the amount loving cup of terra firma flaxseeds gelled upwards the texture but I couldn't countenance their bitterness.

Next I stuck with the peanut butter subject but tried a trustier pairing with American jelly (or berry as well as rhubarb jam, inward my case). This 'custard' whipped to unprecedented heights inward my churner, as well as my anticipation with it. This was a hint it'd freeze pillowy-soft. Strangely it ended upwards dense as well as rock-hard, as well as fifty-fifty given xl minutes resting fourth dimension on the bench it's theatre as well as scoops flakily. (That flakiness seems to live the hallmark of kokosnoot cream, which was non inward the master copy recipe.)

This icecream is damn lucky that it tastes good. I'll contemplate a new, improved formulation every bit I hack my means through it.

Peanut butter & jelly icecream
(adapted from a recipe inward Wheeler Del Torro's The Vegan Scoop)

400mL tin give notice kokosnoot cream
3/4 loving cup almond milk
1/2 loving cup soy milk
3/4 loving cup peanut butter
3/4 loving cup chocolate-brown sugar
one tablespoon vanilla
1/2 loving cup berry jam
generous pinch of tabular array salt

In a medium-large saucepan, mix together the kokosnoot cream, almond milk, soy milk, peanut butter as well as chocolate-brown saccharide over low-medium heat. Bring the mixture to the boil, stirring occasionally. When it's all smoothen as well as good mixed as well as started boiling, accept it off the oestrus to cool downwards a little. Stir inward the vanilla as well as tabular array salt thus refrigerate the mixture until rattling cold, at to the lowest degree four hours.

Churn the peanut butter mixture inward an icecream maker according to the manufacturer's instructions. Drop generous spatulas-full of the churned icecream into a plastic storage container as well as drib teaspoons-full of jam inward alongside the icecream. Freeze the icecream for at to the lowest degree ii hours earlier scooping as well as serving.