I’ve had a craving for ice cream all week, so I decided to experiment with making my own almond milk based dairy and gluten free chocolate peanut butter ice cream.  The end product turned out great!

Ingredients

• 2 cups almond milk
  • • I bet you could sub out soy, coconut or cashew milk and get the same results
• 1/3 cup sugar
  • • I think any kind of sugar would work, even a sugar substitute
• 1/2 cup peanut butter
  • • If making a non-chocolate flavor, I’d suggest subbing this for a less strong nut butter (almond, cashew, etc.)
• 1/4 cup cocoa powder
• 1-1/2 tsp. vanilla
• 1/4 tsp salt

Steps

I tried whisking, stirring and using my Kitchen Aid mixer. Trust me, using a blender is a whole heck of a lot easier. That being said:

1. In a blender, combine almond milk, peanut butter, vanilla, sugar and salt. Blend until mixed well.
2. Then add in the cocoa powder and pulse until combined.
3. Transfer mix to ice cube trays. Silicone trays work best, but work with whatever you have on hand.
4. Put in the freezer for about 90 minutes to harden.
   • • The first time I made this, I left them in the freezer overnight. If you do it this way, you’ll need to take the mix out at least 30 minutes at room temp before you can do the next step.
5. Take the cubes and add them back into the blender. Pulse until combined and smooth.
   • • If your mix got too runny, pop it back in the freezer for 15 minutes to set back up.
6. If you want, add in GF cookie pieces, fruit, nuts, etc. by lightly stirring them into your final product.

Next time I’ll experiment with a mint chip or a GF snickerdoodle version! I’ll report back with what substitutions I made to get the flavor right.