Vegan Ice Cream: Peanut Butter

## Variant 1 (3/3/23):

I1: ¼ cup peanut butter
I2: ⅜ cup sunflower seed oil
I3: 1 cup sugar
I4: 3 cups not-milk
I5: 1 tsp salt
I6: ½ tsp vanilla

I(1-6)
O1: Blend
O2: Churn

### Result

A bit on the icy side (but fine), and peanut butter flavor was a bit on the mild side. Tasted vaguely like Reese’s.

## Variant 2 (3/5/23):

I1: ½ cup peanut butter
I2: ¼ cup sunflower seed oil
I3: 1 cup sugar
I4: 3 cups not-milk
I5: ½ tsp salt
I6: ¼ tsp vanilla

I(1-6)
O1: Blend
O2: Churn

### Result

Softer. Better flavor. Might try full tsp salt next time. Keep vanilla where it is. Could maybe bump up the sunflower seed oil to ⅜ cup. (Also, vanilla is what creates the Reese's type flavor.)

Try going full peanut butter with no sunflower seed oil in the next batch!