Though, what’s a mom to do if her child needs to be dairy free?
Make dairy free ice cream! That’s right, ice cream – without the cream…
A friend from work shared her recipe with me and it is amazing! It’s easy, doesn’t require any special equipment and has a great consistency.
If you can’t do soy milk, try coconut milk.
Sean’s Peanut Butter Ice Cream
Recipe by Kristyn
2 1/3 cup soymilk (or coconut milk)
3/4 cup sugar
1 tablespoon cornstarch
1/2 cup peanut butter (smooth or chunky)
1 egg, beaten
1 teaspoon kosher salt
In a large saucepan, whisk together sugar, cornstarch, soy milk, and peanut butter.
Bring to a boil over medium heat, whisking frequently – once to a full boil, continue whisking for one minute…remove from heat.
Whisk several large spoonfuls of hot milk mixture into egg, then whisk egg back into saucepan of hot milk.
Return saucepan to heat and cook over medium heat, whisking constantly, until mixture returns to a boil. The liquid will start to gain in volume and rise – keep whisking. It will also thicken slightly. Continue whisking for a few more minutes then remove from heat and add kosher salt. Mix well.
Place saucepan in cooling bath – I just use a big bowl half filled with very cold water. Let sit for about 5-10 minutes. Occasionally stirring.
Then pour mixture into a shallow dish and place in freezer for another 10-15 minutes – mixing occasionally as well.
Finally scoop mixture into a small freezer safe container with lid and allow to fully freeze. Can take up to 12 hrs.
Once the ice cream has frozen fully (usually takes 12 hrs. or so) – remove from freezer and let rest at room temp. a few minutes prior to serving.
Top with dairy free chocolate chips – chocolate sauce – coconut whipped cream…or simply enjoy as is.
How do you like your ice cream?