Peanut Butter Ice Cream
Recipe: #1432
October 26, 2011
Categories: Coconut, 5 Ingredients Or Less, Ice Cream Maker Low Sodium, more
"This ice cream does not use any heavy cream or eggs. When I made it I was so surprised at how creamy it turned out and it tasted just like the local peanut ice cream I grew up eating. For a change of pace, you can swirl in some fudge sauce or jam after it has finished churning. "
Ingredients
Nutritional
- Serving Size: 1 (160.6 g)
- Calories 369
- Total Fat - 17.7 g
- Saturated Fat - 4.1 g
- Cholesterol - 4.4 mg
- Sodium - 336.3 mg
- Total Carbohydrate - 47 g
- Dietary Fiber - 1.9 g
- Sugars - 27.1 g
- Protein - 9.2 g
- Calcium - 96.3 mg
- Iron - 0.9 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat water and sugar in a medium saucepan until sugar is dissolved.
Step 2
Add peanut butter to the syrup and stir until peanut butter is completely melted.
Step 3
Remove from heat, and stir in coconut milk. Chill for a couple hours or overnight in the refrigerator.
Step 4
Freeze in ice cream machine according to manufacturer's directions. Freeze 12-24 hours, or until ice cream is firm.
Step 5
If you want to add a fudge or jam swirl - working fast since the ice cream is soft, layer half of the ice cream in a container. Then add the jam/fudge on top of the ice cream, spreading as best you can and add the remaining ice cream as the final layer.
Tips
No special items needed.
0 Reviews
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