The recipe tastes awesome, but you have to wait like 15 min before scooping...not my favorite situation. I would like to be able to make a peanut butter ice cream that it just as smooth and soft as any regular vanilla ice cream. In order to do that I am going to have to utilize more fat in a way that will offset the odd chemistry of the peanut butter. Which will be incredibly difficult if I still want to make it vegan.
Vegan Peanut Butter Gelato
1/4c. brown sugar
1/4c. peanut butter
Combine all ingredients in a bowl and strain. Freeze mixture for about 10 min before churning. Pretty. Freaking. Easy.
I'm wondering if maybe it would be softer if I made peanut butter banana or some other combination instead. Maybe the addition of other ingredients would cancel out the awkward peanut chemistry...though realistically I think it would just make the desired outcome more difficult to achieve. I've seen a few recipes that add cream cheese which must soften up the peanut butter, but that wouldn't work in a vegan recipe. This is one that I'm going to have to play with a bit, but I definitely don't think it is going to be impossible. I also have a few more raw/vegan ice cream recipes up my sleeve to try out at a later date so you might wanna stay tuned.