The typical method for making vegan ice cream at home involves using a dairy-free milk alternative such as almond, coconut, cashew, or hemp. Oat creamer is one alternative that may be used to get a finish that is even creamier and more luxurious.
Oats, which naturally include a starchy component, may be used to help thicken and stabilise frozen desserts, therefore preventing the formation of ice crystals. Oat creamer, a relative newcomer to the market for substitute milk, avoids the requirement for extra starch, which is required in many vegan ice cream recipes. Examples of such starches include arrowroot powder and cornstarch.
Another benefit is that oat creamer has a flavour that is less overpowering and is more delicate. In contrast to, for example, forceful coconut milk, the taste of the more significant components is allowed to take centre stage.
The oat creamer and the nut butter are combined in a blender with maple syrup, a bit of salt, and a splash of vanilla extract for this simple recipe for peanut butter and maple ice cream that does not need churning. After that, the mixture is poured into a metal loaf pan and placed in the freezer. A few hours later, the pan is removed from the freezer, and what is found inside is a silky smooth dessert that is reminiscent of the inside of a peanut butter cup melting on your tongue.
The only practical preparation that has to be done is to reduce the maple syrup by heating it over low heat for a few minutes. This enhances the taste of the maple syrup while also evaporating extra water, which prevents the syrup from becoming icy.
For this recipe, you may use either natural or commercial peanut butter; however, using commercial peanut butter will result in an especially satiny texture for your ice cream due to the emulsifiers in the commercial peanut butter. If, on the other hand, you won’t eat anything but natural peanut butter on your sandwiches, you may not mind the nubbier crunch of natural peanut butter in your cone.
If you are feeling adventurous, you may also try it with other kinds of nut butter, such as almond, cashew, or hazelnut. If you want to avoid a more cloying taste, just be sure to choose ones that don’t have any added sugar.
When scooping any kind of ice cream, whether it’s made with dairy or not, it’s always going to be much simpler if you remove the container from the freezer at least ten minutes and up to thirty minutes before serving. This is true even for vegan ice cream. This permits the ice cream to become somewhat more malleable without it turning into a pudding-like consistency.
If you really wanted to emphasise the peanut butter cup connection, you could serve this dish with a variety of chocolate toppings, such as sprinkles, chips, shavings, fudge sauce, or cookie crumbs. This would be a great way to do it. But I like to have my scoops plain and simple. This allows me to completely enjoy the smooth texture, which is something that is tough to replicate when making vegan ice cream at home. That is, up to this point in time.