Vegan Peanut Butter Ice Cream in Ninja Creami

With the Ninja Creami I'm on a mission to create beautiful and healthy vegan ice creams - utilising the Ninja Creami and other amazing appliances. May have some hits and misses, but would like to take the journey to see where we end up and what delicious vegan ice creams we can create.
Please come back for more delicious vegan ice cream recipes. Please like and subscribe.
CHECK OUT MY ONLINE UDEMY COURSES IN RAW FOOD AND DEHYDRATING:
1. "A beginners Guide to Easy Raw Vegan Food Preparation" - See Channel Banner for link.
AND
2. "Dehydrating Vegan Meals for Backpacking & Camping. - See Channel Banner for link.

[@lavontaback7598]

great channel! Exactly what I'm looking for! Thank you!

[@TheCreamiKitchenEPH]

Thank you

[@rosertaylor6139]

Good for Aussie's to make some videos too with ingredients we can get here. Thanks from NSW.

[@TheCreamiKitchenEPH]

Yes its a nice change.

[@cherylnaujock3440]

Looks delicious!

[@TheCreamiKitchenEPH]

Thank you

[@zachcain2639]

What could I use to replace the banana?

[@TheCreamiKitchenEPH]

Maybe double the amount of Cashews and add 1 tablespoon of oat flour. Let me know how it turns out.

[@zachcain2639]

@@TheCreamiKitchenEPH if the goal is texture/volume: I’ve had great success with tofu as well. Gives a nice creamy texture without affecting flavor much. I use about 75g extra firm tofu per pint. If the goal is sweetness, I’ve found coconut sugar goes well with peanut butter without overwhelming it. I do love blackstrap molasses too with peanut butter but it can overpower the PB if you use too much. I also add 1/8th tsp pure monk fruit extract in every pint just to boost the sweetness since cold foods always taste less sweet than room temp

[@TheCreamiKitchenEPH]

@@zachcain2639 Thank you for your tips. I do use coconut sugar in other recipes and tofu is for sure a good volume and healthy ingredient. I have used it and will add it more to the recipes. Kind regards