Yes to Yummy

Chocolate Peanut Butter Cup Ice Cream (vegan)

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Chocolate and peanut butter are a match made in heaven, and this ice cream is no exception to that rule. Creamy, sweet, and delicious…you won’t miss the dairy!

Ingredients

Prep Time
Cooking Time
Total Time
Yield 6-8 servings

FOR THE ICE CREAM BASE:

2 14-ounce cans of full-fat coconut milk

1/3 cup of smooth natural peanut butter

1/4 cup of coconut oil, melted

1/3 cup of unrefined cane sugar OR coconut sugar

1/3 cup of honey (or coconut nectar to keep it vegan)

1/2 teaspoon of salt

1 tablespoon of arrowroot powder

1 tablespoon of vodka

1 tablespoon of vanilla extract

1 recipe chocolate peanut butter cups

FOR THE FUDGE RIPPLE:

2 ounces of dark chocolate, melted

1/4 cup of full-fat coconut milk

Directions

In a high-speed blender, combine the coconut milk with the peanut butter, coconut oil, cane sugar (or coconut sugar), honey (or coconut nectar), and salt. Blend until smooth, then transfer to a saucepan.

Pour a couple tablespoons of the ice cream base into a separate bowl. Whisk in the 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 the vodka and 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, make the chocolate peanut butter cups. Chop them up slightly and set aside.

To make the fudge ripple, simply combine the 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.) When the ice cream is about 90% done, add the chopped peanut butter cups 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.

 


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