An ice cream maker. It’s been on my birthday list for a while now. Granted I have another six months to wait for it to arrive but I’m pretty certain that according to the weather this previous year, when late Fall does arrive it will still be hotter than Hades here. Hotter than Hades: the perfect time of year to enjoy homemade ice cream. Until then I have to find tricks and shortcuts to create tailor-made ice cream according to my preferences.
Some call it cheating to put a tablespoon of peanut butter into a half cup of soy ice cream and call it vegan peanut butter ice cream but I call it being creative. Besides I have little time to wait for the churning process, I have Peanut Butter and Jelly Floats to devour!
If you give it enough elbow grease when you are mixing that peanut butter into the ice cream, it will taste just like the homemade version. Super easy right? Then pour a 12 oz. bottle of black cherry soda (or whatever flavor your desire) and you got yourself a peanut butter and jelly party rocking on in a mug and your mouth.
- 1/2 c. non-dairy vanilla ice cream
- 1 Tbsp. peanut butter (or nut butter of choice)
- 1 12 oz. bottle black cherry soda (try brands like Zevia or Natures Flavours for vegan)
- In a small bowl, stir in the peanut butter into the ice cream. I used a fork just to mash it up, which proved to be easier. If you want, place the bowl into the freezer for 10 minutes or immediately place into a frosty mug.
- Pour the soda into the mug and serve with a straw and spoon.
- Serving Size: 1