Vegan Peanut Butter Cup Ice Cream

August 16th, 2011 10:38 am by Kelly Garbato

2011-08-14 - Vegan PB Cup Ice Cream - 0005

Vegan Peanut Butter Cup Ice Cream, y’all! This dish is a mashup of the chocolate ice cream recipe found in Wheeler del Torro’s The Vegan Scoop (with extra chocolaty goodness for the occasion!) and VegWeb’s vegan peanut butter cups, which I got hooked on over the holidays. Basically you just make a quart of chocolate ice cream – you can use the recipe below, or your own favorite version – and, when it’s (almost) done processing, mix in chunks of vegan chocolate and a batch of peanut butter cup filling and – voilĂ ! – Vegan Peanut Butter Cup Ice Cream!

Tastes every bit as decadent as it sounds, let me tell you. Seriously, three scoops and I was done for the day!

Vegan Peanut Butter Cup Ice Cream

Ingredients

1 cup soy milk, divided
2 tablespoons arrowroot powder
2 cups soy creamer
3/4 cup sugar
1/4 cup cocoa powder
3/4 cup chocolate chips
1 tablespoon vanilla extract

1/2 cup peanut butter
1/4 cup powdered sugar

+/- 1/4 cup chocolate chips or chocolate bark

Directions

Make the chocolate ice cream batter!

1. In a small mug, whisk 1/4 of the soy milk with the arrowroot powder and set aside.

2. In a medium saucepan, combine the rest of the soy milk with the soy creamer, sugar and cocoa powder. Over medium heat, whisk until blended. Add the chocolate chips and continue to cook over medium heat, stirring constantly until the chocolate chips are fully melted. Increase the heat and bring to a slow boil.

3. Once the batter has started to boil, remove from the stove immediately and mix in the arrowroot slurry. Add the vanilla extract, whisking well. Store covered in the fridge for at least four hours (or until chilled) before processing. (I prefer to chill it overnight, just to be safe.)

Make the peanut butter chunks!

4. In a microwave safe bowl, combine the peanut butter and powdered sugar. Heat on high for 30 seconds and then stir until fully blended, heating the peanut butter in additional 15-second increments as necessary. Add more or less sugar to taste. When done, transfer to a lidded container and store in the fridge for four hours or more. Keep stored in the fridge until ready for use.

Process the ice cream!

5. When you’re ready to make the ice cream, process the chocolate batter according to your ice cream machine’s directions. Toward the end of the cycle, drop in the peanut butter by the spoonful and add the chocolate bark, too. If you don’t have enough room – or would prefer to have more control over the size of the pb and chocolate bits – you can instead mix in the peanut butter and chocolate bark after the chocolate ice cream is done processing. (This is usually how I do it!)

6. Transfer to a lidded container and chill in the freezer for an hour or so before serving. Or enjoy immediately as soft serve. The point is, enjoy!

2011-08-14 - Vegan PB Cup Ice Cream - 0034

Suggested variations:

– Omit the peanut butter for a super-rich chocolate ice cream.

– Double the peanut butter for an extra-salty treat.

– Set a little extra peanut butter aside to make toppings for the ice cream; e.g., use little balls of rolled peanut butter goodness in place of maraschino cherries!

– Shaved chocolate or vegan chocolate sprinkles also make for delicious decorations!

Be Sociable, Share!

Filed under , , ,

2 Responses to “Vegan Peanut Butter Cup Ice Cream”

  1. RONALD’S DONUTS! » V for Vegan: easyVegan.info Says:

    […] Given my love of pizza and ice cream, you might guess a macaroni and cheese pizza, or perhaps the peanut butter cup ice cream I made during the height of the summer heat wave. Both good, educated guesses; both utterly and […]

  2. Peanut Butter Cup Banana Ice Cream » V for Vegan: easyVegan.info Says:

    […] ever to grace my food processor, this peanut butter cup-inspired dessert is remarkably similar to the soy milk version I made last year – but healthier and simpler, with no ice cream machine required. A chocolate banana ice cream […]

Leave a Reply