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”
Ingredients:
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
Directions:
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).
Serve!
Health Without Sacrifice 
Posted by Cooking For The Time Challenged on August 28, 2016 at 8:01 pm
This sounds great!! I am going to try this!🌿
Posted by Deanna on August 28, 2016 at 9:09 pm
Thank you! Let me know how it goes!
Posted by Laura @ Feast Wisely on August 29, 2016 at 5:41 pm
Hi Deanna – I too am a banana ‘nice’ cream lover – usually with coconut milk or yoghurt – thanks for the tip on the chickpea juice, I am very keen to see how that changes the texture 😄
Posted by Deanna on August 30, 2016 at 3:27 pm
Thanks, Laura! And I promise, you can’t even tell the difference! Happy experimenting!
Posted by Peanut Butter “Ice Cream” (NO frozen bananas!) | Health Without Sacrifice | Our Green Nation on September 4, 2016 at 3:41 pm
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Posted by Peanut Butter “Ice Cream” (NO frozen bananas!) | Health Without Sacrifice – Our Green Nation on September 14, 2016 at 8:47 pm
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Posted by Mel Hardbottle on September 18, 2016 at 7:50 am
This sounds interesting.. Definitely have to give this a go!
Posted by Deanna on September 18, 2016 at 9:53 pm
Thank you! Enjoy 🙂
Posted by Zoe on November 14, 2021 at 5:04 pm
My mixture deflated but then never re-whipped up afterwards, no matter how long I kept the mixer on. Any ideas on what went wrong?
Posted by Deanna on November 16, 2021 at 2:38 am
Hi! Once a fat or another heavy ingredient is added, the mixture will definitely deflate. It’s okay if it doesn’t re-whip back up though! After playing around with this recipe, I found that once it freezes, it’ll be of the same consistency either way 🙂