This has to be one of our favourite vegan ice creams of all time, and its so easy to make with just 4 store cupboard ingredients, plus delicious homemade oat milk.
Ingredients
500ml homemade oat milk
70g peanut butter
45g caster sugar
35g cocoa powder
½ tsp salt
Method
Place all your ingredients into a blender and pulse until incorporated
If using an ice cream maker, pour into a machine and follow the manufacturer's instructions
If like us you do not have an ice cream maker, then pour into a plastic container and place into the freezer for 45 minutes. As it begins to freeze near the edges, remove from the freezer and stir vigorously with a spatula. Return to the freezer. Continue to check the mixture every 30 minutes, stirring vigorously as it's freezing. Repeat this process for between 2-3 hours, or until you have a firm consistency that is ready to scoop!
Because of the lack of preservatives, your ice cream will be best on the day its made, but you can freeze for up to a month and thaw before serving.
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