peanut-butter chocolate ice cream

peanut-butter chocolate ice-cream

Peanut-butter chocolate ice cream - very creamy and satisfying. Make those easy ice cream at home anytime. They do not require an ice cream machine - so go ahead and give them a try!

Before serving the ice-cream make sure you first take the ice-cream out of the freezer and let them soften up a bit for 15-30 minutes. The ice cream that is made without the machine (no-churn ice cream) will be stone-hard after taking out of the freezer (vegan or not). You can use a vegan waffle or a bowl to serve the ice cream, and if you use the waffle make sure you play around with dipping it in melted chocolate or pouring some inside for an extra, chocolate crunch.

If you want to try some different flavors the rule is to add fat. So things like nut butter, chocolate (it has fat in it), and full-fat coconut milk are the best and will give the best results!
A great addition is alcohol and dates as they do not freeze so much. Bourbon vanilla extract is a great option to add some flavor and alcohol at the same time.

Make sure you also check the recipe for vegan cheesecake ice cream and quick blueberry ice cream.

peanut-butter chocolate ice cream

A symbol that says the recipe is gluten-free

gluten-free

A symbol that says the recipe is sugar-free

sugar-free

A symbol that says the recipe is soy-free

soy-free

A symbol that says the recipe is oil-free

oil-free

Makes: 15-20 servings                 Time: 20 min (+ 12 h wait time)

 

Ingredients:

300 g (1 small) sweet potatoes

250 g (1 cup) 100 % peanut butter
400 ml (1 can) full-fat coconut milk
15 ml (1 Tbsp) maple syrup
15 ml (1 Tbsp) bourbon vanilla extract

130 g (1 cup) peanuts (unsalted)

150 g vegan dark chocolate

Instructions:

1. Chop the sweet potatoes (I am using organic sweet potato and I do not peel it), and steam it until soft.

2. Place the potatoes, peanut butter, coconut milk, maple syrup, and bourbon vanilla extract in a bowl and blend until smooth.

3. Roughly chop the peanuts and add them into the ice cream mixture.

4. Mix with a spoon and transfer to a freezer-friendly container.

5. Place in the freezer.

6. After 30 minutes take it out of the freezer and mix it with a spoon scraping the sides of the container first.
Using an electric mixer mix it for 2 minutes.
Place back in the freezer.
Repeat that every 30 minutes for 3-4 hours.

7. Before you are about to mix the ice cream for the last time, melt some chocolate over the double boiler and pour most of it into the ice cream. Mix well and flatten the surface of the ice-cream. Pour the leftover chocolate on top and sprinkle with some peanuts.
8. Place the container back in the freezer and then let it freeze completely for a few hours.

9. Before serving let it defrost for 15-30 minutes so it's not stone-hard.

Notes and tips:

1. Those ice cream are on the heavier side so if you like lighter ice cream try the cheesecake or blueberry flavored ones (you can find the recipes in the dessert section on my website).
2. The ice cream will be stone-hard when you take them out of the fridge – that’s because we did not use the ice cream machine. You can also just separate them into smaller, serving size containers to make the defrosting time faster.
3. If you do have an ice cream maker – feel free to use it with this recipe!
4. Maple syrup – you can use soft dates, date syrup or skip that part if you want.

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peanut-butter chocolate ice-cream
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