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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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Smooth and creamy. Dreamy. LOVED this recipe from Couldn’t Be Parve – many thanks! Good any time of year.

Eggnog ice cream

3 cups almond milk (used Almond Breeze unsweetened original)

1 cup soy milk powder

1/2 cup vegetable oil

2/3 cup sugar

pinch of salt

6 large egg yolks

1 1/2 teaspoons freshly grated nutmeg

2 tablespoons dark rum

2 tablespoons brandy

1 tablespoon vanilla

In a medium saucepan, whisk together 2 cups of almond milk, soy milk powder, oil, sugar, and salt. Place the egg yolks into a medium bowl and whisk to combine. Place the remaining cup of almond milk in another medium bowl set over a bowl of ice water and set the strainer on top.

Slowly stream the warm mixture into the egg yolks while whisking constantly. Scrape the warmed yolk mixture back into the pan and cook over medium heat, stirring constantly with a heatproof spatula. Make sure to scrape the bottom of the pan with the spatula while stirring. Cook until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer into the remaining almond milk. Stir in the nutmeg, rum, brandy, and vanilla. Stir over the ice bath until cool.

Chill the mixture thoroughly in the refrigerator and then freeze in an ice cream maker according to the manufacturer’s instructions.

Makes approximately 1 quart.

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