So velvety & decadent, you won't believe it's vegan! Coconut milk and peanut butter pair up for an unbelievably creamy dessert. Instead of biting into hard cold chunks of chocolate, the stracciatella melts in your mouth. Peanut butter cup ice cream just grew up.
ingredients
yield: about 1 quart
- 2 2/3 Cup Coconut Milk, canned
- 1/4 cup Honey
- 1.88 oz (1/4 cup packed) Brown Sugar
- 9.3 oz (1 1/3 cup) Creamy Peanut Butter
- 2-6 grams (1/4 - 1 Teaspoon) Table Salt, to taste
- 4 oz Dark Chocolate (50%-80% cocoa)
- 2 Teaspoons Canola or Vegetable Oil
deviations & tips
- Do not use a natural (oil separating) peanut butter. I like to use Simply Jiff for this ice cream.
- Do not use a "chunky" style peanut butter. The chunks of peanut will interfere with the freezing processing while churning.
- The honey and brown sugar add a more complex depth to this concoction, but the same weight of white sugar may be substituted.
the method
In a small saucepan, blend together coconut milk, honey, and brown sugar. Cook over medium heat, stirring often, until the mixture starts to bubble. Remove from heat, blend in peanut butter, and whisk until very smooth.
Bring coconut milk, honey & brown sugar to a simmer.
Blend in peanut butter until velvety smooth.
Add salt, about a 1/4 teaspoon at a time, to taste. Because the amount of salt in peanut butter can vary greatly, add a little salt, blend, taste and add more if needed. When I'm using Simply Jiff, which is low in salt, I end up adding a teaspoon of table salt.
Refrigerate until COMPLETELY chilled, about 6-8 hours. Churn for about 20-30 minutes in an ice cream machine or according to your manufacturers instructions.
After refrigeration, mixture will be very thick.
A few minutes before your ice cream is done churning, place chocolate in a microwave safe bowl and heat for about a minute. Stir well, and if not completely melted, microwave at 30 second intervals, stirring in between, until chocolate is melted. Blend in oil. Set aside.
After ice cream has finished churning, add about 1/2 the mixture to a storage container. Drizzle with about 1/2 the chocolate and gently stir in chocolate. Make sure to break-up any large chunks. Chocolate will not be incorporated into peanut butter base; instead, it will freeze and solidify as you stir. Top with remaining ice-cream, drizzle remaining chocolate on top, and repeat folding in chocolate and breaking up any large chunks.
Alternatively, and probably the right way to do this, is to drizzle the melted chocolate into the base during the last 2 minutes of churning. I don't do this because there is not enough room in my freezer bowl to add the chocolate during churning.
Drizzle melted chocolate onto churned ice cream.
Fold chocolate into base so that no large clumps remain.
Cover and freeze for about 2-4 hours until firm. Best consumed within a week.
