July 14, 2014 1 Comment
You know how much I love chocolate and peanut butter.
This is the EPITOME of chocolate and peanut butter, surrounded by a luxurious coat of rich, sweet ice cream. It’s like heaven in your mouth, I swear.
But it’s not just the ice cream that makes this dessert amazing. Oh no. When you get a bite of the homemade chocolate peanut butter cups and chocolate swirl inside…it’s pretty much officially over.
I will not lie. I ate this ice cream for lunch once. Maybe twice. Or more. We’ll keep that between you and me.
The great part is that this ice cream is actually good for you. I’m totally serious! Between the coconut milk, natural peanut butter, and dark chocolate, this ice cream makes a filling and (relatively) nutritious snack for a hot summer afternoon. I dare you not to dip your finger back in for more, though.
I hope you’re ready to get ice creaming…because I have never been more ready to get churning!
First, let’s make the ice cream base. It’s super simple!
In a high-speed blender, combine 2 14 ounce cans of full-fat coconut milk with 1/3 cup of smooth natural peanut butter (the kind without any icky added oils), 1/4 cup of melted coconut oil, 1/3 cup of unrefined cane sugar (or coconut sugar), 1/3 cup of honey (or coconut nectar to keep it vegan), and 1/2 teaspoon of salt. Blend until smooth, then transfer to a saucepan.
Pour a couple tablespoons of the ice cream base into a separate bowl. Whisk in 1 tablespoon of arrowroot powder to the base in the bowl, then pour it back into the saucepan. Stir frequently over medium heat until the base begins to boil, then immediately stir in 1 tablespoon of vodka and 1 tablespoon of vanilla extract.
Strain the base through a fine-mesh strainer into a medium-sized bowl, then place in an ice bath in the fridge to cool.
Meanwhile, get started on the chocolate peanut butter cups.
In a small saucepan, melt 6 ounces of dark chocolate. Line a mini muffin pan with 6 liners and, using a pastry brush, paint a light layer of melted chocolate directly on the liner. Place in the freezer for 5 minutes to harden, then paint on another layer of approximately the same thickness. Let chill for another 5-10 minutes while you make the peanut butter center.
In a small bowl, stir together 1/2 cup of all-natural smooth peanut butter with 1 tablespoon of honey (or coconut nectar to keep it vegan), 1/2 teaspoon of vanilla extract, and a pinch of salt. Using a little ice cream scoop or a small spoon, scoop about a tablespoon of the peanut butter into each of the 6 chocolate-painted liners.
Let chill in the freezer for 15 minutes to harden slightly, then paint a final layer of chocolate on top. Put back in the freezer to harden completely; repeat the process again once more if you’d like an extra-thick layer on top.
Voila! A peanut butter cup to rival Reese’s.
Back to the ice cream. Before you start churning it, make the fudge ripple: simply combine 2 ounces of melted chocolate with 1/4 cup of full-fat coconut milk and stir to combine. Spread half of this newly created sauce on the bottom of a Tupperware container or loaf pan and reserve the rest.
Take the ice cream base out of the fridge and churn it according to your manufacturer’s instructions. (I churned mine for a total of 30 minutes for an extra-creamy ice cream.) While it churns, chop up the chocolate peanut butter cups into small pieces and, when the ice cream is about 90% done, add them to the bowl.
Take out half of the ice cream and put it in the bottom of the Tupperwear container or loaf pan with the fudge ripple on the bottom. Spread the remaining fudge ripple on top of this half of the ice cream, then put the other half on top.
Freeze until completely hardened, about 6 hours. Let sit out for a few minutes before scooping and eating.
What is your favorite flavor pairing with chocolate? Leave me a comment here or on Facebook and let me know!