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. But for this ice cream recipe I prefer coconut milk for its fat content. If you use another kind of milk you may want to add about 2 tablespoons of coconut oil, ghee, or unsalted butter in step 3.
For the sweetener, 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 a seed butter such as sunflower seed butter, which is made from sunflower seeds.
Chocolate Peanut Butter Ice Cream
- Ice cream maker
- 2 cups full-fat coconut milk
- 1/2 cup maple syrup or honey
- 1/8 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa
- 1/8 teaspoon salt
- 1/4 cup unsalted almond butter or other nut or seed butter
- 1/8 teaspoon salt or a bit more if you like it salty
- 1 tablespoon coconut oil
- a drizzle of maple syrup or honey
- Warm 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).
- Place the nut butter mixture in the freezer for 10 minutes or so, or make it ahead and store it in the refrigerator until you're ready to use it.
- 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, or follow the directions the ice maker came with, and then serve. (or cheat like I do, and eat it straight from the ice cream maker).