Chocolate Peanut Butter Ice Cream.
God’s food. My favorite.
So…what kind? Well, I’ve always been more of a toppings-in-a-bowl type girl (Apple Crisp can attest to this) and am thus usually happy with just vanilla. When I had to dig deep and think about what kind of ice cream I love that does not necessitate any sort of garnish, I came up with the following.
What is better than this?
And this?
But the two of them combined.
Chocolate peanut butter.
Duh.
So perfect on its own, no extra embellishments needed.
This recipe just so happens to be vegan. Using coconut milk in this was barely noticeable since it’s masked by two different types of chocolate and, obviously, peanut butter. The result is so rich and creamy, I can’t help but keep making this flavor over and over and over again despite all those other ones out there that I’m dying to try. Adapted from Jeni’s like most of mine are, this one is a sure thing and appropriate for morning, noon and night, and especially a birthday celebration, no matter your age…
- 1 (15 ounce) can full fat coconut milk
- 3/4 cup original almond milk
- 2 ounces bittersweet chocolate
- 1/3 cup unsweetened cocoa powder
- 2/3 cup sugar
- 2 TB light corn syrup
- 1 TB plus 1 tsp cornstarch
- 1/4 tsp sea salt
- 3/4 cup creamy peanut butter
- Mix about 2 TB of the milk with the cornstarch in a small bowl to make a slurry. Chop up the chocolate and put in a medium bowl. Set aside.
- Combine the remaining milks, sugar and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Add the cocoa, whisking until incorporated and continue to boil for 4 minutes.
- Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium high heat and cook until slightly thickened, about 1 minute. Remove from heat.
- Gradually add the hot milk mixture into the chocolate until completely melted. Add the salt and mix until all is well incorporated.
- Cover with plastic wrap and refrigerate until completely cold, preferably overnight.
- Pour the ice cream base into the frozen canister and spin until thick and creamy. Just before it's churned completely, drop bits of the peanut butter into the feeding hole while it's still churning. Continue until all the peanut butter is gone.
- Store in an airtight container, pressing plastic wrap directly on the ice cream to prevent freezer burn.
Chocolate Peanut Butter Ice Cream
Creamy, dreamy chocolate peanut butter ice cream is....surprise...a vegan recipe that will leave you questioning everything you've ever known about ice cream
Ingredients
- 1 (15 ounce) can full fat coconut milk
- 3/4 cup original almond milk
- 2 ounces bittersweet chocolate
- 1/3 cup unsweetened cocoa powder
- 2/3 cup sugar
- 2 TB light corn syrup
- 1 TB plus 1 tsp cornstarch
- 1/4 tsp sea salt
- 3/4 cup creamy peanut butter
Directions
- Step 1 Mix about 2 TB of the milk with the cornstarch in a small bowl to make a slurry. Chop up the chocolate and put in a medium bowl. Set aside.
- Step 2 Combine the remaining milks, sugar and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Add the cocoa, whisking until incorporated and continue to boil for 4 minutes.
- Step 3 Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium high heat and cook until slightly thickened, about 1 minute. Remove from heat.
- Step 4 Gradually add the hot milk mixture into the chocolate until completely melted. Add the salt and mix until all is well incorporated.
- Step 5 Cover with plastic wrap and refrigerate until completely cold, preferably overnight.
- Step 6 Pour the ice cream base into the frozen canister and spin until thick and creamy. Just before it’s churned completely, drop bits of the peanut butter into the feeding hole while it’s still churning. Continue until all the peanut butter is gone.
- Step 7 Store in an airtight container, pressing plastic wrap directly on the ice cream to prevent freezer burn.
