Ice Cream

Vegan Peanut Butter Maple Ice Cream

Name: Vegan Peanut Butter Maple Ice Cream
Total time: 24 h
Yield: 1 pint (16oz)
Ingredients: 308 g extra-firm silken tofu (1 block); ½ cup natural peanut butter; ½ cup maple syrup; 1 tsp vanilla extract; 3 tbsp almond milk

16 oz pint · adapted from Sam Cooks Kindness

1423kcal

53gprotein

145gcarbs

77gfat

Nutrition values are estimates.

Machine

Freeze24 hr, flat surface

ProgramIce Cream

Ingredients · 16 oz

extra-firm silken tofu (1 block)308 g

natural peanut butter½ cup

maple syrup½ cup

vanilla extract1 tsp

almond milk3 tbsp

Steps

1. Blend all ingredients until completely smooth and pour into a Creami pint.

2. Freeze at least 24 hours, then let the pint sit at room temperature 10-15 minutes.

3. Spin on Ice Cream; add mix-ins with the Mix-in program if desired.

Adapted from Sam Cooks Kindness