Making your own ice cream is one of those things that seems like it would be time-consuming, complicated, and require expensive equipment. But it’s not! It is actually super easy and just requires a freezer and an ice cream maker (which on average costs $40). Given that its summer, I decided to give it a go and see how my homemade ice cream compared to the various dairy-free alternatives out there (we like Purely Decadent). I have to say that I was very pleased from a flavor and cost perspective. The texture of my homemade ice cream was also really good, but not quite as hard as store-bought dairy-free ice cream, but I guess that’s because I didn’t use any of the gums and other not-so-natural ingredients that they use.
I decided to go for a peanut butter cinnamon base with chunks of one of our favorite nutty energy bars added in. The POWER UP almond fig bar from Paleta is a great low carb high protein snack, and peanut butter is a great source of protein and healthy fats, so altogether this recipe is a pretty good source of protein and contains a fraction of the fat of normal dairy ice cream. Not bad for dessert! This recipe is a “custard style” ice cream, meaning it uses egg yolks, giving it a richer flavor and texture. Enjoy!
4 egg yolks (or 1/2 cup egg beaters)
1 teaspoon cornstarch
2 cups soymilk
2 tablespoons peanut butter
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 Paleta POWER UP Almond Fig Bar, cut into chunks1) Put the eggs yolks, sugar, and corn starch into a bowl; whisk the mixture together.
2) Heat the soy milk on low heat (do not boil); slowly pour the hot soy milk into the mixture while continuing to beat.
3) Add the peanut butter, vanilla extract and cinnamon.
4) Gently heat the mixture until it thickens.
5) Let the mixture cool in the refrigerator for 3-4 hours.
6) Pour the mixture into an ice cream maker; make ice cream following the instructions of the machine.
7) A few minutes before the ice cream is finished in the maker, add the pieces of the Paleta POWER UP Almond Fig BarOnce the ice cream is done, you can store it in an airtight container and freeze for longer if you want a firmer consistency, or if you can’t finish it all in one sitting!