I guess someone heard me repeatedly whining about Seattle’s lack of summer; we’ve had a string of beautiful, summery weather this week and last. So I feel that sharing an ice cream recipe with you is completely appropriate now. (I think I made a word up in there – summery?)
I like to create recipes that can support substitutes, in part because our tastes here vary, and also because food intolerances can be a bit of a moving target. So for this ice cream recipe you can use your choice of milk (mine is coconut) and the amount won’t change.
For the sweetener, that’s a tough one. You can substitute maple syrup with honey, but other sweeteners may require a different amount. I encourage you to experiment while you’re heating up this mixture. Add the sweetener slowly and taste along the way. That way you’ll find what works for you.
As for the peanut butter, good substitutes are almond butter, or to get away from nuts completely, try SunButter, which is made from sunflower seeds.
As if you’re trying to figure out which coconut oil to buy, here’s a great post on it from the Food Renegade. I’m currently using Nutiva Coconut Oil in my ice cream recipes and I don’t notice a coconut flavor.
Chocolate Peanut Butter Ice Cream
Update 5.1.2014: I removed the 1 to 2 tablespoons of coconut oil, ghee or unsalted butter. I’ve discovered that adding coconut oil is optional if you are using a canned coconut milk because there is enough coconut fat to make it creamy on it’s own (avoid low-fat coconut milk, of course).
Chocolate Ice Cream Ingredients (makes about a pint of ice cream)
- 2 cups of milk (coconut, almond, or other milk)
- 1/2 cup of maple syrup (or honey)
- 1/4 cup of unsweetened cocoa
- 1/8 teaspoon of sea salt
- 1 teaspoon of vanilla
Nut Butter Ingredients
Update: To prevent the nut butter from combining with the ice cream, place it in the freezer for 5 to 10 minutes, or store in the refrigerator until you’re ready to use it.
- 1/4 cup of unsalted almond butter, peanut butter, or other nut butter (or seed butter, like SunButter)
- 1/8 teaspoon of sea salt (optional or less of it)
- 1 tablespoon of coconut oil
- a drizzle or two of honey (or other sweetener)
- Warm all the ice cream ingredients in a saucepan over a low to medium heat. Bring to a simmer and heat until most of the cocoa powder is dissolved (about 10 minutes).
- Cool and then place the saucepan (with the mixture) into a freezer for about 20 minutes or until the mixture is cold.
- Place the cold mixture in an ice cream maker and start making the ice cream.
- While the ice cream maker is going, heat up the nut butter ingredients in a small saucepan over a low flame, blending well. You just want the mixture to relatively runny (about 5 minutes).
- When the ice cream is just about ready, drizzle the nut butter into the ice cream and mix it to spread it around the ice cream. To prevent the nut butter from combining with the ice cream, place it in the freezer for 5 to 10 minutes, or store in the refrigerator until you’re ready to use it.
- Place the ice cream in the freezer for about 15 minutes and then serve. (or cheat like I do, and eat it straight from the ice cream maker).
Servings: 4; Calories: 466; Fat: 37 g; Carb 36 g ; Fiber 3 g; Protein 7 g; Sugar 25 g; Sodium 167 mg; Cholesterol 0 mg.