The picture above is right out of the freezer, with soft-serve texture–I love it this way but it doesn’t really show the chunky little bits of chocolate peanut butter that are scattered throughout the ice cream. OMG. Here is a pic of the “cured” ice cream, and you can just see those bites of goodness:
This stuff is way, way too good, and it makes a small batch (about three cups). Probably just as well.
Vegan Peanut Butter Cup Ice Cream
1 15-ounce can light coconut milk, well shaken
2 tablespoons cocoa powder
1/3 cup light agave nectar (or maple syrup)
1 teaspoon vanilla extract
2 teaspoons corn starch
1/2 cup chocolate peanut butter
In a medium saucepan, whisk together the coconut milk, cocoa powder, agave, vanilla, and corn starch until well blended. Cook over medium-high heat until the mixture comes to a low boil and thickens. Cool completely, then load into an ice cream maker. Let the mixture “work” until it is close to finished, and then drop spoonfuls of the chocolate peanut butter into the working ice cream to form chunks as it blends. Serve immediately if you like a soft-serve texture, or load into a freezer container for a few hours to let it harden and cure. This is pretty amazing stuff–be warned.
Thanks for reading,