Not to toot my own horn here or anything, but I have to say, this is an ice cream recipe that I am extremely proud to have developed. Why?
-It uses no bananas. Yes, I am a banana “nice cream” lover, but sometimes I just want something with no trace of bananas in it.
-It contains peanut butter. Enough said. (Those with nut allergies can use an allergy-free alternative instead!)
-It yields a whole pint of ice cream while only using 2 tbsp of sugar!
-It actually has the consistency of regular ice cream and never gets spoon-bending block hard.
-It uses aquafaba, which is the water liquid from a can of beans. Yes, you heard right! And no, no taste of bean at all in the final product! Pinky promise. With the multiple people I have tested this recipe on, NOBODY could detect anything off.
Seriously, do a quick google search of aquafaba if you haven’t heard of it. This is a vegan option for those who need a replacement for egg whites. However, I have found that when whipped and frozen, it mimics the texture of ice cream.
With my unhealthy love of ice cream, this has been a game changer for the better. I STRONGLY recommend trying aquafaba. Plus, since it’s coming from a can of beans, no special purchases are required- just save the bean liquid the next time you go to make hummus!
Peanut Butter “Ice Cream”
Liquid from 1 can of chickpeas or a similar type bean (keep the chickpeas for another recipe!)
1/ 8 tsp cream of tartar
2 tbsp sugar
1 tsp vanilla extract
1/2 tsp salt
pinch of stevia
3 tbsp melted peanut butter
In a large bowl, combine the bean liquid and cream of tartar. With a hand mixture, whip together on high until white, fluffy, and peaks form (about 6 minutes).
Add in your sugar, vanilla extract, salt and stevia and whip altogether.
Next, slowly add in your melted peanut butter. This will deflate your mixture, but just keep whipping!
Transfer mixture into a contain and place in the freezer until frozen (about 4-5 hours).