Vegan Peanut Butter-Maple Ice Cream

1. Reduce Maple Syrup

Begin by reducing the maple syrup to amplify its flavor and sweetness, crucial for the perfect ice cream base. In a small saucepan over medium-low heat, simmer the syrup for about 8 to 12 minutes until it reduces by a third, transforming it into a more concentrated nectar.

2. Blend the Ingredients

Next, take this thickened syrup and blend it with the unsweetened oat creamer, creamy peanut butter, vanilla extract, and a pinch of salt. Use a blender or food processor for this step, and run it for about 30 seconds to 2 minutes until the mixture is completely smooth. This thorough blending ensures every bite of ice cream is infused with the harmonious flavors of peanut butter and maple.

3. Freeze the Ice Cream

Now, pour your velvety ice cream mixture into a loaf pan and transfer it to the freezer. Patience is key here, as the ice cream needs to freeze for a minimum of 4 to 6 hours, though leaving it overnight is ideal for achieving the perfect consistency.

4. Serve and Enjoy

When you're ready to serve, remove the ice cream from the freezer and let it soften for about 10 minutes at room temperature. This makes scooping easier and enhances the creamy texture.