An Ice Cream Experiment

As it turns out, Doug has a really hard time with ice cream.  Especially when I make it myself, and use all the heavy whipping cream and whole milk I feel like.  If it were only the whole milk, he might be okay, but that makes for a less-creamy ice cream.  So I needed to find an alternative.  Turns out he's just fine with soy, but soymilk by itself is rather thin and makes "ice cream" that is more like an ice cube.  Some internet searching and experimenting came up with this:

Vegan Peanut Butter Ice Cream
1 (14oz) carton of silken tofu
1 cup peanut butter
1/2 cup sugar
2 cups vanilla soymilk

Blended all together, refrigerated for 1 hour.  Then put into ice cream maker just like any other ice cream mix.

The measurements are approximations.  I actually only know the measurements of the sugar and the tofu.  The soymilk was poured from the carton until I had the right consistency, and the peanut butter was a little more than half a jar.

Turned out decent.  Not the ice cube soymilk makes on its own.  The tofu made for a thick almost milkshake like base, but that froze into a creamier treat.  Peanut butter did wonders to cover up that soy flavor some people hate.  In fact, I almost poured some of the base into a cup to have as a milkshake, but decided that I should use it all for the frozen treat.  To make sure no one developed vegan super powers, I added plain M&Ms, reducing the concoction to vegetarian status.