ICE_CREAM
Peanut Butter Oat Milk Ice Cream
🍒 Be the first to rate this🥄 6 min prep❄️ 24 hr freeze🍦 1 pint
NuttyCreamySweet
Oat milk in the fridge and a jar of peanut butter were basically begging for this. Peanut Butter Oat Milk Ice Cream is oat milk, creamy peanut butter, maple syrup, and vanilla, frozen overnight and spun in the Ninja Creami into a soft, dairy-free scoop that tastes like a frozen peanut butter cup minus the chocolate. My son, who eats peanut butter on everything, declared it the best thing I've made all summer. Use the smooth no-stir peanut butter, because the natural kind that separates can freeze unevenly and leave you with oily streaks.
How it spins
🍦
Program
Ice Cream
❄️
Freeze
24 hrs
🥄
Prep
6 min
🥡
Makes
1 pint
Tip: freeze the pint on a level shelf for a full 24 hours. If the first spin looks crumbly, add a splash of milk and run Re-spin.
Ingredients
- Oat Milk1.25 cup
- Creamy Peanut Butter3 tbsp
- Maple Syrup3 tbsp
- Vanilla Extract0.5 tsp
- Chopped Peanutsoptional2 tbsp
Directions
- 1Blend the oat milk, peanut butter, maple syrup, and vanilla until completely smooth.
- 2Pour into a Creami pint, staying under the fill line.
- 3Freeze flat for roughly 24 hours.
- 4Run the ICE CREAM preset.
- 5Add a tablespoon or two of oat milk and Re-spin if the texture is crumbly.
- 6Make a hole in the center, add the chopped peanuts as a mix-in, and run the Mix-In program; then serve.
Ratings & Reviews
No ratings yetBe the first to rate and review this recipe!