Easy peanut butter ice cream (nondairy)

This was my first time trying Mimic Creme, and I loved it. This was delicious, creamy, all things good. The chocolate chunks were the bonus!

Easy peanut butter ice cream (nondairy) from Couldn’t Be Parve, with my big thanks!

1 box (1 quart) sweetened Mimic Creme

1 – 1 1/2 cups creamy peanut butter (I used 1 cup)

1 teaspoon vanilla

1/2 cup peanut butter

1/2 cup powdered sugar

5 ounces chocolate

Combine mimic creme, one cup peanut butter, and vanilla in the blender. Blend to combine. Chill mixture.

While mixture is chilling, make the peanut butter candy.

Line a small cookie sheet with parchment or waxed paper. Combine the peanut butter and powdered sugar and stir well to combine. (it may seem that there’s too much powdered sugar, but keep on stirring). Knead the mixture until smooth. Press the mixture onto the prepared cookie sheet and flatten to 1/3″ thick.

Melt the chocolate in the microwave on low power. Spread half of the chocolate over the peanut butter mixture. Place the cookie sheet in the freezer for 10 minutes, or until the chocolate is set. Flip the candy over and spread the remaining chocolate on the other side. Freeze for 10 minutes, or until set. Remove the candy from the freezer and chop into small pieces. Store in an airtight container in the freezer until ready to use.

Freeze the ice cream mixture in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and fold in the candy. Freeze until firm, at least several hours.

For best texture remove it from the freezer and leave it at room temperature for 15 minutes before serving.

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