This Ice Cream will blow your mind. I am sure you could make it using any non-dairy milk you prefer. I just really like the creaminess that is achieved with the use of a combination of soy milk and soy creamer.
Vegan Peanut Butter Cup Ice Cream
1 1/2 cups Vanilla Soy Milk
1 cup Original Silk Soy Creamer
4 Tablespoons Peanut Butter
1 Tablespoon Agave Syrup
1 Tablespoon Vanilla Extract
1/2 teaspoon Sea Salt
2 frozen Bananas
2 Tablespoons Coconut Spread Butter (I used Earth Balance brand)
1 small bar Dark Chocolate (crushed)
Place all ingredients in your blender (EXCEPT Coconut Butter and Dark Chocolate) and blend at high speed. Add Coconut Butter and blend at low speed for a couple pulses (you want the butter to be a little chunky for texture). Add mixture into ice cream machine. Halfway through cycle, add crushed dark chocolate and finish cycle. When it completes, it will be soft serve consistency. If you want it more firm (as pictured) transfer to a freezer safe dish and freeze for several hours. If frozen solid, I suggest letting ice cream sit out for 20 minutes prior to serving. Enjoy! This frozen concoction is one of a kind!