Did you know you can turn peanut butter (or any nut butter) into ice cream? Yup, that's right! And it's my new favorite thing to do.
For this No-Churn Peanut Butter Ice Cream, all you need is peanut butter, water, sweetner, sea salt, and (optionally) vanilla, and you've got yourself a creamy, delicious, wholesome treat.
No-Churn Peanut Butter Ice Cream Recipe
Ingredients
300 g smooth peanut butter*
50 g cane sugar (or coconut sugar for a refined sugar free option)
50 ml maple syrup, date syrup, or agave nectar
1/2 teaspoon sea salt (or 1/4 teaspoon if your peanut butter is salted)
Optional: the inside of 1 vanilla bean
300 ml water
Optional mix-ins: nuts, chocolate chips
Optional toppings: chocolate syrup, fruit, sprinkles
Method
To a food processor or high-speed blender, add in the peanut butter, sweetners, sea salt, and vanilla. Blend until smooth.
Stream in the water until a smooth, cream-like mixture forms.
Pour the peanut butter cream in a freezer-safe container and cover. Place it in the freezer.
Mix the peanut butter cream every 30 minutes for the first 2 hours to prevent it from getting icy. Each time you mix, it should be for about 1 minute.
When completely frozen and ready to serve, let it sit at room temperature for 5-10 minutes before scooping. Have it as is, in a sundae, or between two cookies!
NOTE
*This recipe is meant for peanut butter. Nut butters vary in moisture and density, so you may need to add more or less water if you are using another nut butter instead of peanut butter.
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