November 21st, 2024
Recipes
Peanut Cookie Non-Dairy Ice Cream
Valentina P
- Difficulty
•
- Time 60" plus chilling
Salted peanut ice cream with crunchy pretzel pieces and chewy peanut cookies. Non-dairy.
How To MakeDiet Type: Plant-based
Shopping List
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For the Ice Cream
- 2 cups coconut cream (Note 1)
- 1/2 cup creamy peanut butter
- 1/2 cup + 2 tablespoons cane sugar
- 1/2 cup + 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon xanthan gum (Note 2)
- 1/8 teaspoon salt (double for salty ice cream)
- 1/2 cup pretzels, chopped For the Cookies
- 4 tablespoons smooth peanut butter
- 4 tablespoons gluten-free flour blend (or almond flour)
- 2 1/2 tablespoons maple syrup
- 1/4 teaspoon vanilla extract
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 cookies! Preheat the oven to 350 degrees Fahrenheit. Combine the cookie ingredients in a bowl. Roll the dough with your hands into small cookies (about 7 cookies). Place on a lined baking sheet and bake for 10 to 12 minutes. Transfer to a cooling rack. Once cooled, crumble the cookies into small pieces.
- 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. In the final few minutes, open the ice cream maker and add in the cookie and pretzel pieces.
- Step 6: Scoop the soft ice cream into pints. Freeze until firm.
- 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 Cookie Non-Dairy Ice Cream
PT1H 2 cups coconut cream (Note 1) 1/2 cup creamy peanut butter 1/2 cup + 2 tablespoons cane sugar 1/2 cup + 2 tablespoons maple syrup 1/2 teaspoon vanilla extract 1/2 teaspoon xanthan gum (Note 2) 1/8 teaspoon salt (double for salty ice cream) 1/2 cup pretzels, chopped 4 tablespoons smooth peanut butter 4 tablespoons gluten-free flour blend (or almond flour) 2 1/2 tablespoons maple syrup 1/4 teaspoon vanilla extract Gluten Free Vegan 3 Servings
Ingredients:
