Salted Pindakaas Dream — Creamy Peanut Butter Creami
Listen — I grew up eating pindakaas on bread every single day, so I will not let you insult the peanut with some watery, icy nonsense. The salt is not decoration, hè: it is what wakes the peanuts up, so measure it like you mean it and taste the base before it goes in the freezer. Freeze it flat for the full 24 hours, re-spin without whining, and then — lekker — even this grumpy old cook has nothing left to complain about.
Ingredients
Method
- 1
Blend the base smooth: put coconut milk, soy/cashew milk, peanut butter, sugar, agave syrup, vanilla and salt in a blender and blend about 45 seconds until completely smooth. With the blender running, sprinkle in the 1/4 tsp guar or xanthan gum and blend 15 seconds more so it disperses without clumping. Taste it — freezing dulls flavor, so it should taste slightly too sweet and clearly salty now.
- 2
Pour the base into the Ninja Creami pint only up to the MAX FILL line (never past it — drink any extra as a chef's reward). Snap on the lid and freeze for a full 24 hours, standing FLAT on a level freezer shelf so the surface freezes even.
- 3
Next day: take off the lid, check the top is level (shave off any hump), place the pint in the outer bowl, lock it into the Creami and spin on the "Lite Ice Cream" program.
- 4
Assess the texture. If it looks crumbly, powdery or like frozen sand — normal for vegan bases — add 1 tbsp plant milk, and press RE-SPIN. If it is still not creamy, one more tbsp and one more RE-SPIN. It will transform.
- 5
Optional mix-ins: with a spoon, dig a hole down the center of the pint to the bottom, drop in the chopped salted peanuts and/or vegan chocolate chunks, and run the MIX-IN cycle so they distribute in proper pockets.
- 6
Serve straight away with a tiny pinch of flaky salt on top. Refreeze leftovers flat with the lid on; next time, thaw 10 minutes on the counter and re-spin before serving.
