Sweet Sundays: Alisa Fleming ~ Whenever someone says dairy-free ice cream isn't rich enough, I simply point them to my peanut butter ice cream recipe. It gets a double dose of creamy from the peanut butter and the coconut milk, two flavors that blend seemlessly.
To add indulgence to the indulgence, I swirl "Peanut Butter Chunks" into the ice cream. They are a thicker and softer version of the Peanut Butter “Chips” from my book, Go Dairy Free: The Guide and Cookbook. The “Chips” are fairly firm and would probably be teeth-breakers in ice cream, so I altered the original recipe to still be relatively firm yet forgiving in the ice cream. You can see the chunks throughout the ice cream in the photo below … I went overboard just a bit, but boy was it goooood!
Amazingly, this recipe is not only dairy-free, but it is also soy-free, vegan, gluten-free, and free of refined sugars! Lets just call it healthy too, so that you can enjoy it for breakfast, shall we?
I use my $15 ice cream maker to make batches of this ice cream, but if you don't have one of these handy appliances, simply check out my article on Tips for Making Homemade Dairy-Free Ice Cream Without an Ice Cream Maker. Then, come back and make this recipe …
Uber-Rich, Dairy-Free Peanut Butter Ice Cream
Recipe adapted from Go Dairy Free: The Guide and Cookbook.
This recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, and optionally Free of Refined Sugars, but definitely NOT Fat-Free
- 1 14-oz Can Whole or Light Coconut Milk (I used whole – whoa rich! Light would tone it down a bit and mellow the coconut flavor)
- 1/3 Cup Creamy Peanut Butter (or to taste, I used lightly salted)
- 1/3 cup Agave Nectar, Maple Syrup, Brown Sugar, or Honey* (or to taste)
- 1 teaspoon Vanilla Extract
- 1 Batch Dairy-Free Peanut Butter Chunks (recipe below)
Combine the coconut milk, peanut butter, agave (see note below for honey), and vanilla in your blender, and blend until smooth. Place the mixture in your refrigerator and allow it to thoroughly chill before proceeding. Use this time to make sure the canister of your ice cream maker has been thoroughly chilled in the freezer, and that the container you will pack the ice cream in for keeping is also chilled.
Pour the mixture into your ice cream maker, and follow the manufacturer’s instructions (this recipe is rich enough, that you may have success….
Full Article
