Ad. This homemade soy milk ice cream was created for the Arkansas Soybean Promotion Board. All opinions are my own. #ArkansasSoy #ArkansasSoybeans
Let’s get right to the most important point of this message: chocolate peanut butter soy ice cream NEEDS TO BE IN YOUR LIFE.
You know you clicked on this post because you were curious. I mean, go to any supermarket and you see whole milk ice cream, light ice cream, rice milk ice cream, cashew milk ice cream, coconut milk ice cream, almond milk ice cream, macadamia milk ice cream, and yes, soy milk ice cream.
Skip the freezer section and make your own soy milk ice cream. Better yet, make your own chocolate peanut butter soy milk ice cream.
Chocolate Peanut Butter Soy Ice Cream
• 2 cans whole fat coconut milk (13.5 ounces each can)
• 1 cup vanilla soy milk
• 3 tablespoons Swerve alternative sugar (can substitute with 3 tablespoons cane sugar)
• ½ cup cocoa powder
• ½ cup peanut butter (can substitute with almond butter)
- In a blender combine coconut milk, soy milk, Swerve, cocoa powder and ¼ cup peanut butter.
- Add mixture to ice cream machine and run according to instructions (most often this is 20 minutes). Fold in remaining ½ cup peanut butter and serve.
- If you do not have an ice cream machine, add mixture to freezer-safe container and spoon in remaining ½ cup peanut butter. Freeze for 4 hours or until desired firmness. Please note if you leave overnight, you will need extra time to let ice cream thaw.
Put coconut milk in the refrigerator for fifteen minutes to firm up.
If you plan on freezing your ice cream via a container in the freezer, pre-freezing the container may help stop the formation of ice crystals.
What does soy milk ice cream taste like?
It taste likes regular whole milk ice cream with one caveat… be sure to included full fat coconut milk to give you that nice mouth feel. Without it, soy milk has a weaker taste all by itself. This recipe is popping on all cylinders because excuse me – hellooooo – this is chocolate peanut butter soy milk ice cream! I mean, once you mix everything up in the blender, you’re going to be tempted to just stop there and slurp it all up. It tastes like the-most-deliciously-satisfying-ice-cream-shake-that-has-melted-and-you-don’t-even-care kind of taste.
Wait, you make this chocolate peanut butter soy milk ice cream in a blender?
Yep. A blender whips it all up so smoothly. You’ll be putting half the peanut butter in the blender and folding in the remaining peanut butter in the ice cream.
I mean, why soy milk ice cream? Why not just make regular whole milk ice cream?
Let me just say that I’m not discriminating against any of the whole milk or alternate milk substitutes. I think they’ll all be delicious if you swap out the ingredients in the recipe. I just know that soy contains the three macro-nutrients required for good nutrition – complete protein, carbs, and fat, along with vitamins and minerals, including calcium, folic acid and iron. Soy is the only source of complete vegetable protein. Pretty impressive for a small little bean! Andddd… if you do decided to swap whole milk for this recipe, feel good knowing that the cow who provided the milk most likely has a soymeal diet.
Is soy milk ice cream healthy?
Yep! Soy is healthy! My recipe includes
Tell me, is this recipe vegan, gluten, and dairy free?
Yep. Yep. Yep.
No animals, wheat, or milk was harmed in the making of this recipe.
Do you have to have an ice cream maker to make this recipe?
You don’t. All you really need is a freezer. And if you actually have enough will power to not eat all the ingredients straight from the blender, you can have ice cream ready to eat in twenty minutes of you have an ice cream maker or within a couple of ours if you put it in the freezer to firm. Either way… make it already!
Have you ever wondered what soy milk ice cream tasted like?
Happy new favorite ice cream!
Eat well, my friends.