Peanut butter ice cream recipe made with oat milk or almond milk. This should make about 1 ⅓ pints or 28 oz by weight. It's hard to give exact volume because different ice cream makers or blenders might whip in more air. Going by weight, a reasonable serving size would be about 3 ½ oz by weight so I've given this a serving size of 8 and put in macros for 8 servings.
⅔cupunsweetened creamy peanut butter (measure by weight for best results)(200 grams or about 7 oz by weight)**
1teaspoonvanilla
6tablespoonsmaple syrup or golden agave or keto maple syrup(120 grams a little over 4 oz by weight)
1pinchsalt
1teaspoonpeanut butter powder (optional)
Handful of salted cocktail peanuts (optional)
Peanut butter for swirling (preferably sweetened) plus a tiny bit of olive oil or another oiloptional
Instructions
Put the oat or almond milk, peanut butter, vanilla, syrup and peanut butter powder (if using) in the blender. Puree until smooth and creamy.
Pour into ice cream maker and process as directed by manufacturer. I use a Cuisinart ice cream maker and this is done in about 20 minutes.
Scrape into a small container and freeze until firm.
For peanut butter swirled throughout, soften two tablespoons of peanut butter in the microwave and stir in about ½ to 1 teaspoon of olive oil, flax oil or whatever oil you like. Drizzle the mixture in as you spoon the ice cream into its carton. Alternatively, just spoon in straight peanut butter without adding the oil. I've done it both ways. The oil makes it a little softer and smoother once frozen, whereas the frozen straight peanut butter chunks are a little harder.
Notes
I've made this with crunchy, but don't recommend it because the ground peanuts take a way from the creamy smooth texture. However, if you have all the ingredients and only have crunchy peanut butter, it's still good.