This recipe is an adaptation of my chocolate sorbet recipe. It is very rich, quite creamy (considering there is no dairy) and very peanutty!
- 160g sugar
- 125g peanut butter (or other nut butter)
- 500ml dairy-free (or cows) milk
- 2 tablespoons of alcohol (optional)
- 1 teaspoon vanilla
- 7g salt
Add together the sugar, milk and peanut butter. Bring to a boil and remove from the heat. Ensure everything is incorporated.
Off the heat, add in the alcohol and vanilla and mix well.
Once the mixture has cooled slightly, transfer in to a heatproof bowl and cover with clingfilm. Be sure to lay the clingfilm directly on to the surface of the mixture to prevent it from forming a film. This mixture benefits from a significant chilling period (overnight is good) to allow it to thicken before freezing.
If you have an ice cream machine then follow the directions from the manufacturer, I have found 60 minutes is good for my machine. I will then add to the freezer and mix after 1 hour, this helps break up any large ice crystals leading to a smoother feel.
If you do not have an ice cream machine, make sure you are using freezer safe tupperware and add to the freezer. Remove every hour or so and give it a thorough mix until you get a good consistency or until your arm is too tired and you just want to eat it all.
Notes on alcohol and flavourings:
Use of flavourings such as vanilla will round out and compliment the flavour of the peanut butter but it is not essential.
The alcohol is to prevent the sorbet being a block of ice, if you prefer not to use it then remember to remove your sorbet from the freezer in advance (at least 30 minutes) of needing it.
You can also use flavoured alcohols to kill two birds with one stone, I have used Amaretto to add to the nutty and sweet flavour.
Any nut milk or cows milk will work well in this recipe, I prefer to have unsweetened in the house so if you get a sweetened milk you might want to take out a tablespoon or so of sugar.
If making this vegan then please use an appropriate vegan sugar.
I have not tried making this recipe with any other nut butters but if I could afford the small mortgage needed to buy them then I am sure they would be equally delicious.
This isn’t a particularly low FODMAP recipe, peanut butter is low FODMAP to a serving of 32g so a serving size of a scoop or two of ice cream should be tolerated but if you know you are sensitive to Fructans and GOS then this might not be the recipe for you.