Here is a delightfully decadent ice cream that will make you feel 10 years old again. If you don’t believe me, go ahead and whip up a batch. Put it in a cone and take it outside on a sunny afternoon. The sweet-and-salty magic should transport you, especially if you savor it just long enough that it begins to melt slightly onto your hand.
I’ve already told you how much I like peanut butter, so it shouldn’t be surprising that chocolate peanut butter was one of my first adventures after I obtained a lovely ice cream maker earlier this year. Making the dessert myself gave me the opportunity to upgrade the waxy milk chocolate surrounding my old favorite Reeses cups for a luscious deep chocolate cream. I start this ice cream with a classic chocolate base, and then swirl in creamy peanut butter at the very end. The result is a marbled ice cream, with distinct strands of peanut butter running through it. The flavor and texture contrast is what makes this ice cream stand out from the crowd.
Vegan ice cream might sound like a challenge, since ice cream typically relies on whole milk, cream, and eggs to provide its soft, rich texture. However, with some help from some soy creamer and arrowroot powder, you will get that creamy, thick ice cream texture without the cholesterol. The chocolate in this recipe also lends a helping hand, enriching the custard and keeping the dessert soft and easy to scoop.
Chocolate Peanut Butter Vegan Ice Cream
Yield: 1 quart
1 cup soy milk, divided
2 tbsps arrowroot powder
2 cups non-dairy creamer (see note)
3/4 cup sugar
1/4 cup cocoa powder
1/2 cup vegan chocolate chips
1 tbsp vanilla extract
1/2 cup creamy peanut butter
1. In a small bowl, combine 1/4 cup of soy milk with the arrowroot powder. Set aside.
2. Add creamer, remaining 3/4 cup soy milk, cocoa powder, and chocolate chips to a small pot. Heat over low, stirring frequently, until the chocolate melts. Bring to a boil, and immediately remove from heat. Add the arrowroot-milk mixture and stir. Add vanilla extract.
3. Transfer the mixture to the refrigerator, and let chill thoroughly for at least 2-3 hours.
4. Freeze according to your ice cream maker’s instructions. In the last two minutes of churning time, add 1/4 cup peanut butter, and continue to churn until it is distributed through the ice cream.
5. Transfer churned ice cream to a container. Spoon the last 1/4 cup peanut butter in ribbons over the top of the ice cream. Use a knife to swirl the peanut butter gently into the ice cream, as you would swirl a marble cake. Drizzle with additional peanut butter to serve, if desired. Enjoy!
NOTES: This recipe works very well with Silk soy creamer. I have also made it with Mimicreme, which gives a slightly nuttier flavor. If you are using sweetened Mimicreme, reduce the sugar to 1/2 cup, because it is substantially sweeter than Silk creamer.
If you are not a fan of the chocolate peanut butter combination, omit the peanut butter, and you will have yourself a delicious chocolate ice cream. Or better yet, replace the peanut butter with chilled chocolate fudge sauce. Now you’re talking!