Wednesday, August 21, 2013

Peanut Butter Chunk, Chocolate Swirl Vegan Ice Cream

...and the award for the longest title ever goes to this post right here!

Anyways, for the past year I've been dying to get an ice cream maker so I could make different types of vegan ice creams and sorbets. For my birthday, Lauren got me a Cuisinart Stainless-Steel Ice Cream Maker and I've been so excited to try my hand at various ice cream concoctions. I found this on Pinterest, so I decided to start my research there.

I learned that fat is needed to achieve the desired creamy texture of real ice cream. As much as I dislike it, coconut milk is the best vegan ingredient for this needed fat. Because I don't really care for the taste of coconut, I added extra vanilla to mask its flavor.

I decided to begin my ice cream adventure with a recipe from Edible Perspective. I did however use store bought peanut butter, and I used vanilla extract instead of a vanilla bean. I also used regular refined sugar instead of coconut sugar, and left out the coconut oil from the chocolate mixture. I spread out my peanut butter mixture thinner than the recipe called for, so I didn't get true chunks of peanut butter in my ice cream, but it was still really good. If you leave out the chocolate and peanut butter, this recipe also serves as a good vanilla base that I'll be using in the future for different combinations of add-ins. I'm thinking cookie dough!

This recipe made about 1.5 quarts, so I ended up with a lot leftover. I also received an insulated ice cream container for my birthday so that I can freeze the extra ice cream. It's awesome, mainly because it's orange, but also because it allows me to travel with my ice cream. I drove 45 minutes with the ice cream in the container, and it was still frozen by the time I got to my destination. Very cool if you ask me! Did you catch that pun?