vegan - Peanut Butter and Banana Ice Cream

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* Exported from MasterCook *

 

Peanut Butter and Banana Ice Cream

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups original flavored soy milk

2 tablespoons arrowroot powder

1/2 cup creamy peanut butter

2 ripe bananas -- peeled

1/2 teaspoon vanilla extract

1/2 cup pure maple syrup

pinch salt

1/2 cup roasted unsalted peanuts -- finely chopped

 

In a small bowl. mix 1/4 cup of the soy milk with the arrowroot. Add the

remaining 1 3/4 cups of soy milk to a small pot or saucepan. Bring the soy milk

to a boil. Stir in the arrowroot slurry. Stir continuously, until the soy milk

thickens and just starts to bubble.

 

Remove the soy milk from the heat and add to a blender wiith the peanut butter,

bananas, vanilla, mapple syrup, and salt. Blend until smooth. Cool thoroughly

in the refrigerator.

 

Make into ice cream according to the directions for your ice cream maker. Add

the chopped peanuts in the last few minutes of churning. Freeze for a couple of

hours before serving.

 

Description:

" This " ice cream " --and it truly has the consistency of ice

cream--offers the surprise crunch of chopped peanuts. Peanut butter

and bananas are one of my favorite combinations, I can't go too long

without making a batch. "

Yield:

" 1 quart "

 

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Per Serving (excluding unknown items): 63 Calories; trace Fat (0.2% calories

from fat); trace Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 1 Grain(Starch).

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0