Vegan Peanut Butter Maple Ice Cream


This Vegan 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 bound in this vegan ice cream with the addition of non-dairy milk and a touch of vanilla extract.

Vegan Peanut Butter Maple Ice Cream Recipe

1 ¼ cup non-dairy milk
¾ cup maple syrup
6 oz silken tofu
½ cup natural peanut butter
1 teaspoon vanilla extract

1) Blend the mixture

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. Place the mixture in the refrigerator until it cools completely, about 4 hours.

2) Process the vegan ice cream in an ice cream maker

Mix in an ice cream maker for 30 to 45 minutes. Put in the freezer for 3 hours. 
This recipe makes about 1 quart of Vegan Peanut Butter Maple Ice Cream.

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