|
|
Vegan Peanut Butter Chocolate Chip Ice Cream Recipe
You can click the ingredients to buy (chosen from Amazon based on quality & price)
You will need an ice cream maker to make this recipe. It is worth the investment. But if you don’t have one, refer the notes at the bottom.
|
| Servings | Prep Time |
| 8scoops (1 quart) | 45minutes |
| Passive Time |
| 8hours |
|
|
- 2cans coconut milk(13-15oz cans)
- 1cup peanut butter
- 1cup brown sugar
- 1/4teaspoons salt
- 2tablespoons cornstarch
- 1 ½teaspoons vanilla extract
- 1cup dark chocolate chipschopped (vegan brands: Gerbs, Enjoy Life, Divvies, Simple Truth, Chocolate Dream, Lily’s, Whole Foods: Everyday Value Dark Chocolate Baking Chunks, Wegmans: Semi-Sweet Chocolate Morsels)
- Blend all the ingredients except vanilla extract and dark chocolate chips, in the blender until smooth.
- Over medium heat, heat the mixture until bubbling around the edges, and thickened. Stir often, this will take 6-8 minutes.
- Take from the heat and mix the vanilla.
- Put the mixture into a container (closed) and refrigerate for at least 4 hours or keep it overnight.
- Now it’s time to churn the ice cream. Remove the base from the fridge. It should be perfectly chilled and somewhat pudding-like in texture. Now pour that base into your ice cream maker and begin churning. If you don’t have an ice cream maker, refer the notes at the bottom.
- Churn approximately for 30 minutes until the ice cream is the consistency of soft-serve (follow your ice cream maker brand’s guide). When the ice cream is almost finished, you can add your chocolate chips.
- Transfer the ice cream to a freezer safe container.
- Freeze until solid, this may take about 4 hours.
- Your ice cream may be difficult to scoop right out of the freezer. You can let it soften for few minutes on the counter before scooping.
- Should last for a week, keeping in the freezer.
If you don’t have an ice cream maker follow the steps below,
What You Need:
- Large bowl
- Small metal bowl (enough to put the base mixture)
- Enough ice cubes to cool the base
- Electric hand mixer, whisk or a spatula
Instructions
Fill the large bowl with ice and some water, enough to float the cubes.
Put the ice cream base mixture into the small metal bowl and submerge the bowl in the ice water to chill. Stir the ice until dissolved and keep it for about 10-15 minutes.
Pour your base mixture into a freezer safe container and after 45 minutes, check how much it is frozen.
As it starts to freeze near the edges, remove it from the freezer and stir it with hand mixer or vigorously with a whisk or a spatula. Really beat it up and break up the crystals. Now return to freezer.
Follow the above step every 30 minutes or when it freezes until the ice cream is frozen which may take 2-3 hours. You can add the chocolate chips while stirring or before serving.