November 23rd, 2024
Recipes
Peanut Butter Fudge Non-Dairy Ice Cream
Valentina P
- Difficulty
•
- Time 60" plus chilling
The best Peanut Butter Fudge Non-Dairy Ice Cream recipe. Decadent, creamy peanut ice cream loaded with chocolate ganache swirls.
How To MakeDiet Type: Plant-based
Shopping List
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For the Peanut Ice Cream
- 2 cups coconut cream (Note 1)
- 1/2 cup creamy peanut butter
- 1/2 cup + 2 tablespoon cane sugar
- 1/2 cup + 2 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon xanthan gum (Note 2)
- 1/8 teaspoon salt For the Ganache
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup unsweetened almond milk
- 1 1/2 tablespoons cane sugar
- 1/4 teaspoon salt
Instructions
- Step 1: Combine the sugar, maple syrup, xanthan gum, and 1 cup of cold water in a medium saucepan. Turn on the heat to medium and stir until the sugar dissolves, about 2 minutes. Do not let the mixture bubble or boil.
- Step 2: Remove from the heat and place in a high powered blender. Add the coconut cream, peanut butter, and salt. Blend on high power until very, very smooth.
- Step 3: Place the ice cream in an airtight container and refrigerate at least overnight, or up to 24 hours for best texture.
- Step 4: Time to make the ganache! Combine the milk and sugar in a saucepan over medium-high heat. Bring to a simmer and turn off the heat. Add the chocolate chips and salt. Stir until the chocolate is shiny and has completely melted, about 2 minutes. Refrigerate until ready to use.
- Step 5: After chilling the ice cream, stir in the vanilla extract. Add the ice cream to an ice cream maker to churn for 45 minutes.
- Step 6: Scoop the soft ice cream into pints, alternating with dollops of the ganache and ice cream. Freeze until firm. Note: Any extra ganache can be frozen or refrigerated for 1 week.
- Serve: Soften at room temperature for 5 to 10 minutes before scooping. Enjoy.
Recipe Notes
Note 1: We recommend using carton-boxed coconut cream from Arroy-D for the creamiest texture. We do not recommend substituting with almond or soy milk, as it will make the ice cream much less creamy. Note 2: Xanthan gum helps the ice cream keep its texture. It can be omitted if needed.
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Peanut Butter Fudge Non-Dairy Ice Cream
PT1H 2 cups coconut cream (Note 1) 1/2 cup creamy peanut butter 1/2 cup + 2 tablespoon cane sugar 1/2 cup + 2 tablespoon maple syrup 1/2 teaspoon vanilla extract 1/2 teaspoon xanthan gum (Note 2) 1/8 teaspoon salt 3/4 cup semi-sweet chocolate chips 1/2 cup unsweetened almond milk 1 1/2 tablespoons cane sugar 1/4 teaspoon salt Gluten Free Vegan 3 Servings
Ingredients:
