It’s been awhile since I’ve shared any recipes here. I can’t bear to share a recipe without a photo and I usually forget to take photos of my creations! But today I made an effort to take out the camera and shoot a photo of the icecream I made yesterday. It is just too tasty!
Lately I’ve been making a lot of mint chocolate chip icecream since I found a source of natural peppermint extract that is well priced and very tasty! But it’s good to mix things up and I have been loving peanut butter and chocolate since being pregnant.
I have been wanting to get more protein in my diet, so I thought I’d make the base of my icecream with silken tofu. It’s not usually my favorite base for icecream because it can give the icecream a tofu flavor. But peanut butter icecream is one that, in my opinion, totally covers up the tofu taste.
I have been making non dairy icecream for so long that I hardly ever follow a recipe now, I just toss things into the blender. Here’s what I tossed into the blender this time:
Peanut Butter Fudge Swirl Icecream
300g soft silken tofu
enough almond milk to bring up volume to 3 cups
approximately 1/2c peanut butter
1/2 organic raw sugar
1 tsp vanilla extract
Blend well and chill in fridge for at least 2 hours. Place in icecream maker and churn!
Layer the finished icecream in a container with fudge sauce. Place in freezer for several hours to firm up.
Not much of a recipe really, but I put 100g of nondairy chocolate in a glass bowl, chugged in some soymilk and melted it together. I let it chill for a little bit before layering it with the finished icecream so it wouldn’t make the icecream melt too much.
I made this icecream last night and half of it is gone already. Oops! Svara peeked into the container when I was making her icecream cone for dessert and inquired as to why it wasn’t full. I’m busted! But at least I’ve gotten a protein boost, right?