Mar 02 2013

Chocolate Peanut Butter Ice cream

Chocolate Peanut Butter Ice Cream

One of my biggest vices is ice cream. While some consider themselves 'cookie people' or 'cake people,' I have undoubtedly constantly called myself an 'ice cream person.' I have my favorite flavors, but really never found an ice cream I didn't like (well except maybe chocolate chip mint which I think is the strangest combo ever). Imagine how immensely hard it was to give up ice cream as first I went sugar-free, then continued on to becoming a vegan. There are some fairly great coconut ice creams out there, sweetened with agave, but after a while I just got tired of the underlying coconut flavor. With this, I set out to create my own ice cream to help with my sweet cravings... My chocolate peanut butter ice cream was born, with all the ingredient and proportion details scribbled down on a hot pink sticky note.

A few weeks ago, one of my Facebook followers, Daisy, posted in a late night desperate plea "Can anyone please give me a sugar free ice cream recipe. Preferably coconut based? Am dying for an after dinner treat! Thanks."  When I received the message I was like — NO PROBLEM — and went to grab my recipe for her, only to find my hot pink sticky note had disappeared! Not only did I feel guilty for not being able to help this despairing woman in her time of need (we've all been there!), I felt a bit panicky myself. How was I going to get my own ice cream fix when the time came? I ended up scouring through all my recipe pages, one-by-one, and checking the drawers I keep them in again and again to no avail. Then, yesterday morning at the breakfast table, I was whining to my husband about not being able to find my precious ice cream recipe, and walked over to the buffet to go through my drawers once again. Suddenly, from over at the table, my husband said "you mean that sticky note?" while pointing directly at where I was looking. Behold! He was at just the right angle to see that the sticky note had made its way to the rear, sticking vertically to the back of the drawer. I'm sure you can envision how exited I was! No offense to my wonderful Facebook follower, but at this point I was just so relieved to have my reliable ice cream recipe back for MYSELF, that I was giddy the rest of the day. I stuck the note directly to my computer and here I am, typing away so it won't get lost again.

This recipe uses an Almond Milk base, but I'm sure it would still work wonderfully with coconut milk. One of these days I'm going to throw in some vegan chocolate chips to give it crunch. I hope you find this delicious, and most of all a great way to solve those sweet cravings.

 

Ice Cream Ingredients

  • 2 cups almond milk
  • 7 tbsp agave
  • 6 tbsp peanut butter (or nut butter of choice)
  • 4 tbsp cacao powder
  • 1 tsp vanilla
  • 1/8 tsp salt (just a pinch)
  • Ice Cream Maker, with frozen insert.

Directions

Step 1: Place all ingredients into a high speed blender and mix until combined.

Step 2: Pour the mixture into the frozen ice cream maker insert and churn for approximately 30 minutes depending on how quick your maker works. ENJOY!

NOTE: This will melt pretty fast, so once it is ready to eat, don't hesitate! The cacao can sometimes taste a bit "powdery" so feel free to adjust the proportion. I happen to like the flavor. It reminds me of the old Camp Fire days when you just dipped your spoon into the hot cocoa tin and took a lick.

 

Almond Milk

  • 1 cup sliced raw almonds
  • 4 cups water, plus extra for soaking
  • Nut bag needed.

Step 1: Place 1 cup almonds in a small dish and cover with water. Cover and leave to soak overnight.

Step 2: Rinse the soaked almonds, then place in a high speed blender with 4 cups of water. Blend until completely "juiced."

Step 3: Strain the mixture through your nut bag to remove any small pieces of almond. Refrigerate.

Since I use my almond milk in both sweet and savory dishes, I do not add vanilla or agave to sweeten it, but feel free to during step 2.

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