This Peanut Butter Maple Ice Cream recipe takes advantage of the alchemy that happens when peanut butter and maple syrup are combined in holy matrimony. These flavors are further binded in this vegan ice cream with the addition of non-dairy milk and a touch of vanilla extract.
1 ¼ cup non-dairy milk
¾ cup maple syrup
6 oz silken tofu
½ cup natural peanut butter
1 teaspoon vanilla extract
In a food processor or blender, add the non-dairy milk, maple syrup, silken tofu, peanut butter and vanilla extract. Process until smooth. If using a blender, you may need to process in two batches.
Mix in an ice cream maker for 30-45 minutes. Put in the freezer for 3 hours.