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Recipe of the Week: PB Ice Cream

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Posted July 5, 2012 by Annie Leal

You would’ve thought that having lived in Mexico, I’d be used to the scorching-hot weather of summer … well, I’m not. Don’t get me wrong—I love this time of year! It’s the perfect weather for sunbathing and hosting vegan barbecues, but the only downside is that baking can become a big pain in the butt. The good news is that there are still a bunch of vegan desserts that you can make without breaking a sweat in the kitchen, and what better way to beat the summer heat than with vegan homemade ice cream! The sweetest part of this dessert is that no animals were harmed in its making.  😀

Peanut Butter Ice Cream

Peanut Butter Ice Cream

  • Prep time: 5 mins
  • Cook time: 20 mins
  • Servings: 4-6
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Ingredients
  • 2 cups almond milk
  • 1/2 cup peanut butter
  • 1/4 cup sugar
  • 1 Tbsp. vanilla extract
Instructions
  1. Simmer all ingredients in a sauce pan until the peanut butter has liquefied.
  2. Let the mixture cool down, and follow the instructions on your ice cream maker.
  3. Top your ice cream with chopped nuts and sliced bananas.

It’s that simple! Don’t have an ice cream maker? No worries, try our super-simple banana ice cream recipe—you only need a food processor!  You can also buy vegan ice cream in your local grocery store. :)

What’s your favorite way to cool down during summer?

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