Vegan Peanut Butter Cup Ice Cream

A friend has discovered that she cannot eat dairy, and coconut milk is a really excellent substitute for making ice cream.  It worked extremely well in this decadent peanut butter and chocolate concoction, which uses a little bit of cornstarch to thicken the coconut and keep it creamy.  For the chunky bits I used Justin’s Chocolate Peanut Butter, which contains no whey or milk products.  If you don’t have Justin’s in your area, beg your grocer to stock it, but you can also make your own dairy-free substitute using this recipe with either hazelnuts or peanuts.

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,

-Angela

, , , , ,

10 Responses to Vegan Peanut Butter Cup Ice Cream

  1. ann August 2, 2011 at 1:03 am #

    Very cool, literally and figuratively. Thank you!!

  2. Roxana GreenGirl August 2, 2011 at 1:57 am #

    i was thinking the other days of vegan ways to substitute condensed milk, how on Earth I didn't think about corn starch as a thickener? Silly me!
    Love your vegan ice-cream!! Thanks for sharing

  3. Angela FRS August 2, 2011 at 2:52 am #

    Roxana, I got the cornstarch idea from Saveur, I think (or Bon Appetit?). It not only thickens the base, it keeps it from turning to crystals after freezing. It works really well for a non-custard ice cream.

  4. marla {family fresh cooking} August 2, 2011 at 3:05 am #

    Love this vegan ice cream – a must try.

  5. Mitinita August 2, 2011 at 7:36 am #

    What a great idea, I'd have never thought of peanut butter ice cream!

  6. Patricia Stoltey August 2, 2011 at 7:12 pm #

    Oh yum!!!

  7. Shelby August 8, 2011 at 9:40 am #

    I am a person who cannot eat ice cream and I really miss it. I have bought coconut milk ice cream products in the store and love them. I will have to try your recipe!

  8. Epicurean Vegan August 13, 2011 at 9:53 pm #

    Wow, looks and sounds delicious! Chocolate and peanut butter are one of my favorite combos–and vegan to boot! Thanks.

  9. Yenta Mary August 14, 2011 at 3:54 pm #

    3 cups? Just enough for 1, maybe 2 if I'm feeling generous. I'd have to be feeling mighty, mighty generous to share this, though ….

  10. Angela FRS August 14, 2011 at 5:18 pm #

    Mary, it does make a VERY small batch. You have to really like someone to share :)

Leave a Reply