There is a God and he has brought vegan chocolate and peanut butter chunky ice cream to the world. Or rather, her name is Ashley from Edible Perspective and she has forever changed my perspective (ha!) on vegan ice cream.
If I’m being honest, I’ve never really had vegan ice cream before. Like most other dishes that predominantly require dairy, I assumed a vegan version of ice cream couldn’t even come close to the real thing. But the full fat coconut milk in this makes it just as creamy as the original. Plus the ribbons of chocolate and chewy chunks of peanut butter take it to a whole new level of nom. Ben & Jerry’s, you need to get in on this!!
I am always in awe of the creativity I see in healthier versions of traditional recipes. If it had been me embarking on the quest for a vegan version of the crunchy and melty bits of chocolate in ice cream, I would only have thought to use melted chocolate. But we all know what happens when you try to eat frozen chocolate. A possible trip to the dentist, perhaps? Instead, the coconut oil mixed into the melted chocolate creates a magic shell like texture when it meets the cold ice cream. Also, who would have thought of placing the chunks of peanut butter between the layers of ice cream post-churning? Genius!
For anyone who doesn’t care for the taste of coconut, it’s pretty undetectable thanks to those giant chunks of peanut butter you get in just about every bite. The only thing you’ll have to worry about is making another batch, because if you live with a bunch of chocolate and peanut butter lovers (vegan or not), this ice cream will be going quickly!
P.s. Do any of you guys like Domo too? That’s how I looked after my first bite of this ice cream.
Chocolate & Peanut Butter Chunk Vegan Ice Cream
Ice cream base:
2 cans coconut milk (full fat)
1/2 cup coconut sugar
1 vanilla bean, split in half and seeds scraped
3/4 cup vegan dark chocolate chips
1 tsp unrefined coconut oil
1/3 cup smooth peanut butter
1/4 cup ground dry roasted peanuts
1/2 tbsp pure maple syrup
1. In a saucepan, combine the coconut milk, coconut sugar, and vanilla bean seeds and pod together. Bring to a boil and let cook for 2 minutes. Remove from the heat and transfer to a heat-safe bowl. Let the mixture chill in the refrigerator or by using an ice bath (fill a larger bowl with cold water and ice cubes and place the bowl with the ice cream base inside, make sure no water gets inside the ice cream mixture).
2. Mix the peanut butter, ground peanuts, and maple syrup together in a small bowl. Place in the freezer for 5-10 minutes, until mixture is thicker. Line a baking sheet with parchment paper. After taking the peanut butter from the freezer, spread onto the sheet of parchment paper. Cover with a second sheet of parchment and use a rolling pin/your hands to flatten the peanut butter mixture out to about a 1/4 of an inch thickness. Place in the freezer for an hour.
3. Melt the chocolate chips with the coconut oil by 30 second intervals in the microwave or using a double boiler. Set aside to let cool.
4. Remove the peanut butter slab from the freezer and cut into small squares. Keep in the freezer until ready to use.
5. Pour the fully chilled ice cream base into your ice cream machine and let churn. A few minutes before the ice cream maker is finished, drizzle the now cooled melted chocolate over the ice cream as it continues to churn. When the chocolate hits the cold ice cream, it will harden. Try not to pour a lot at once otherwise you’ll end up with very large chunks of chocolate.
6. Pour 1/4 of the ice cream into a container. Lay some of the peanut butter chunks down. Repeat this process until all the ice cream mix and peanut butter chunks are used up.
7. Freeze the ice cream for a few hours to reach a thicker consistency.
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