Peanut Butter Fudge Swirl Vegan Icecream


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.

Fudge Sauce:

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?


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