Where'd all the PB go?

Why, to the Vegan PB & J Sandwich Ice Cream, of course.

For Peanut Butter Boy's Great Peanut Butter Exhibition #4... the theme is no-bake! How exciting! I can't wait to see what wonderful entries the other contestants have whipped up.

Yes, the "sandwich" comes before the "ice cream".


Makes 1 scant quart

3/4 cup peanut butter (I used smooth natural no-salt sugar-free)
3 cups soy milk (or any non-dairy milk)
1/2 cup sugar
1/4 tsp. salt (I used fleur de sel. Reduce amount if using table salt; omit if using salted PB)
1 tbsp. agar agar (from Asian grocery stores)

1/2 - 3/4 cup jam, any flavour (I used strawberry)
2 slices whole-grain bread, crusts removed (or keep them, your call) and torn into small pieces

In a saucepan, bring the soy milk and sugar to a gentle boil over medium heat. Add the agar agar and stir, for a few minutes until completely dissolved. Remove from heat.

Stir in the peanut butter and salt, if using.

Cool the mixture to room temperature. It should resemble a pudding-like consistency. Refrigerate it overnight.

After removing from the fridge, stir the PB mixture vigorously and pour it into your ice cream machine. It doesn't take very long, about 15 minutes, so this is great for the impatient (aren't we all?)

When the ice cream is ready, fold in the jam and bread piece by using a wooden spoon, or alternatively, adding the ingredients in small batches while operating the motor intermittently.

Yay! Totally vegan PB & J sandwich ice cream. I wish I could write more in terms of instruction, but m' afraid this really can't get any more simple. I'm very pleased with the texture. I've always stayed away from non-dairy ice cream before becoming completely vegetarian, but now that I have no choice other than to embrace it... this isn't bad! In fact, it's pretty awesome. I've always been scared of the "soy/rice/hemp/almond aftertaste" in mock-dairy, but I gotta admit, this isn't far from the real thing, if not better than.