I'm not sure why, but nothing makes me "ooh" and "ahh" like a big spoonful of homemade ice cream. That's especially true when said ice cream is flavored by a bit (or a lot) of peanut butter.
Well, there's been a lot of oohing and aahing in our house as of late thanks to the following recipe, which was pulled from the pages of Isa Chandra Moskowitz's and Terry Hope Romero's Veganomicon.
Peanut Butter Ice Cream
1/2 cup cream of coconut milk**
1 cup soy milk
1 cup sugar
6 ounces silken tofu
1/2 cup peanut butter
1 tablespoon vanilla extract
Throw all of the ingredients into a blender (or a food processor) and blitz until smooth. Pour into an ice-cream maker and then follow the machine manufacturer's instructions.
**Place a can of coconut milk in the fridge the night before you're planning to make your ice cream. When it comes time to make it, use the "cream" that has risen to the top of the can. Reserve the rest of the milk for some other use.