My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Wednesday
Jun052013

Vanilla Peanut Butter Chunk + Chocolate Crunch Ice Cream

Last night I posted a sneak peek photo of this recipe.  Holy cow did you guys + gals ever respond with excitement.  

Apparently you all like ice cream.  Apparently I need to post more ice cream recipes.

I can get down with that.

Ice cream is definitely up there on my list of favorite desserts.  As are super chewy cookies.

The husband is a huge fan of anything PB + Chocolate, which I probably mention every single time I make a recipe with peanut butter.  Oops.

Anyway.

I wanted to make a peanut butter chocolate ice cream recipe, but I also wanted to bring something new to the table.  Instead of peanut butter ice cream, how about vanilla bean ice cream WITH chewy peanut butter chunks??

I'm not sure how much I like the word chunk but there's no better way to describe it.

I made homemade peanut butter, froze it in a slab, cut it into pieces, and threw the pieces in the ice cream.

As you're rapidly spooning bites into your mouth you hit pockets of PEANUT BUTTER chewiness along the way.  Possibly better than cookie dough.

Don't think I forgot about the chocolate.

Just before the ice cream was finished spinning I streamed melted--but cooled--chocolate into the mixture.  This created ribbons of hardened chocolate throughout the ice cream.  So with each and every bite of ice cream you'll have a little chocolate crunch.

But if those two things weren't enough I obviously infused the base ice cream mixture with vanilla beans.  And for sweetness I chose coconut sugar [an unrefined sugar] which adds a hint of caramel-like flavor.  

Mix it all together and here is the end result!

And I almost forgot!  Coconut milk makes this dairy free + vegan and incredibly simple to make.

Look at those peanut butter chunks!!!

A trick for photographing ice cream: Freeze the ice cream after making it to harden up a bit more.  Then, make your ice cream scoops and freeze the scoops on parchment on a pan for another 30min or so.  This will help keep the scoops a bit more formed.

But eventually they start to melt.

Print this!

adapted from: Oh, Ladycakes

Vanilla Peanut Butter Chunk + Chocolate Crunch Ice Cream gluten-free, vegan // yields 6 servings

For the ice cream mixture:

  • 2 cans full-fat coconut milk, ~3 1/3 cups - 13.6oz cans
  • 1/2 cup coconut sugar
  • 1 vanilla bean, seeds scraped

For the chocolate crunch:

  • 3/4 cup vegan dark chocolate chips
  • 1 teaspoon unrefined coconut oil

For the peanut butter chunks:

  • 1/3 cup homemade peanut butter
  • 1/4 cup ground dry roasted peanuts
  • 1/2 tablespoon pure maple syrup

*Freeze your ice cream maker bowl for a full 24hrs.

  1. Whisk the coconut milk, sugar, and vanilla beans [~1/4+ teaspoon] in a large pot over medium heat, then add the scraped vanilla bean pod.
  2. Bring to a boil for 2 minutes, whisking frequently as it heats, then pour into a heat-safe bowl.
  3. Refrigerate until fully chilled, or add ice into a larger bowl [about 1/2 full] and place the ice cream mixture bowl into it until fully chilled, whisking every so often to accelerate the chilling.  Avoid getting any of the ice/water into the mixture.  Add more ice/drain water as needed.  
  4. Mix the peanut butter, ground peanuts, and maple syrup together.  Freeze for 5-10 minutes to help thicken.  Flatten in between two pieces of parchment until it's just under 1/4-inch thick.  Slide the parchment onto the pan and freeze for 1 hour.  Remove and cut into small pieces about 1/4x1/4-inch.  Place back in the freezer.  The PB chunks will not fully harden.
  5. Melt the chocolate and coconut oil in the microwave for 30 second increments, stirring each time until fully melted and smooth.  Or, use a double boiler for this process.
  6. Let cool on the counter.  It should still be pourable.  *Be sure to make this about 1/2 way through the ice cream mixture chilling so it has ample time to cool on the counter.
  7. Pour the chilled ice cream mixture into your ice cream maker and turn on.  When your ice cream starts to freeze and collect on the mixer, but is still moving smoothly [about 20min for mine], stream the melted + cooled chocolate into the ice cream.  
  8. Scoop about 1/4 of the ice cream into a glass container, then evenly distribute about 1/4 of the peanut butter chunks.  Repeat 4 times, packing down the ice cream as you go.  
  9. Serve immediately [it will be like soft serve at this point] or freeze in an airtight container with a piece of plastic wrap touching the top surface of the ice cream [helps prevent freezer burn].  

notes/substitutions: If using store bought peanut butter, go for the natural, drippy kind and sub that in for homemade.  I'm not sure if the stabilized peanut butter will freeze as well, but it might.  Coconut sugar adds caramel notes to the base flavor of the ice cream.  Sucanat would be a great substitute, but pure cane sugar will also work.  Add 3/4 cup sugar if you like your ice cream on the sweeter side.

For the homemade peanut butter:

  • 2 1/2 cups dry roasted, unsalted peanuts
  • 1/4 teaspoon salt
  • 1/2 - 1 tablespoons maple syrup, optional
  1. Place peanuts + salt in your food processor [11 cup capacity works well with 2 1/2 cups peanuts] for about 30 seconds until well ground.
  2. Measure out 1/4 cup of the ground peanuts for the PB chunk recipe above.
  3. Continue to process until drippy, scraping the sides of the bowl as needed. ~10 minutes in total.
  4. Remove 1/3 cup peanut butter for the PB chunks and then add 1/2 tablespoon of pure maple syrup to your processor.
  5. Continue to process until smooth, then taste and adjust salt/maple syrup if needed.
  6. Let cool, then store the peanut butter in a jar at room temp for a few weeks or in the fridge for a few months.

No worries on the melting, though.  Ice cream soup is the best part.

Ashley

 

Reader Comments (56)

That's it, I'm coming over ;)
Oh ok then, now I need to go home and make a big bowl of this and promptly eat it!
OK, seriously. Do you deliver, because there are no vegan ice creams around where I live that look/sound even 1/ 100th as amazing as that. Holy crap :)
June 6, 2013 | Unregistered CommenterAbby
This looks so dreamy!! Love this recipe!
gorgeous photos. I've been working on perfecting my coconut sorbet - wanting something light and refreshing, but the chocolate and PB look SO SO good!
June 6, 2013 | Unregistered Commentersara forte
@Abby - I will work on my delivery service options. ;)

@Sara - Ummm, hi. Coconut sorbet?? YES. Cannot wait. And thank you so much about the photos! :)
June 6, 2013 | Registered CommenterAshley
oh my gawwwwwww. SO making this this summer! I love pb chocolate ice cream, too!
June 6, 2013 | Unregistered Commenterdana
Ashley, what are you doing to me?! Do you know how amazing this looks?! I won't be able to think of anything else for the rest of the day!
June 6, 2013 | Unregistered CommenterKathryn
So happy this is a vegan, cruelty-free recipe! Though, do you have any tips on how I could make this without an ice cream maker? I unfortunately do not have one (*cries*). Could I make this with a blender? It has a setting on there called "ice cream maker"... What do you think?
June 6, 2013 | Unregistered CommenterNaomi
OMG. I want. I need. Guess I need to get out the ice cream maker...
June 6, 2013 | Unregistered CommenterSarah
bummer I don't have a food processor so I can't make the PB for the chunks. I don't think I could you a natural processed purchased one as you remove some of the mixture before it is completely processed. any suggestions? thanks.
i would certainly be up for some delivery options also :)
June 6, 2013 | Unregistered Commenterjacquie
You have definitely outdone yourself this time! I'll be sharing this tomorrow in my Friday Favorites post!
I have sadly been rather 'meh' about making ice cream, even though temps reached into the high 80's here in Nashville a few weeks ago. this? this has moved me. the ice cream maker is out on the counter, released from the dark depths of the cabinet. rinsed and ready to go. I have a feeling this recipe will be a repeat in the sweet betweens household this year [and the next..and probably all the nexts following, too.]
Those PB chunks may be the most brilliant things I've ever seen...even if they involve the work "chunk". I need to eat this ASAP!
June 6, 2013 | Unregistered CommenterRachel @ Bakerita
Ashley. Here I was thinking that your maple cinnamon almond butter was the pinnacle of almost-incomprehensible-food-amazingness, but I think you may have outdone yourself. One problem: I (like commenter Naomi) don't have an ice cream maker. Suggestions?
June 6, 2013 | Unregistered CommenterMere
This looks wonderful!!! So creamy and rich.... Who wouldnt love this?
June 6, 2013 | Unregistered CommenterMr. & Mrs. P
@Kathryn - Hahaa, you are the best!

@Naomi @Mere - Check out this article from The Kitchn for 6 ways to make ice cream without an ice cream maker! http://www.thekitchn.com/how-to-make-ice-cream-without-an-ice-cream-machine-171060 Hope one of those methods works for you two!

@Jacquie - You definitely don't need a food processor to grind the peanuts. A blender, magic bullet, coffee grinder, etc. will do the trick. Just grind dry roasted, unsalted peanuts until well ground. Or, if you have a nut chopper, chop them until very find pieces are left. The store-bought PB should work great!

@Joy - Thank you so much!

@Alexandra - Glad to reignite your ice cream love with this one. :) Enjoy!!

@Rachel - I just can't decide about that word....haha

@Mere - You are too sweet! Check a few comments up for a link to idea for making ice cream sans ice cream maker. :)
June 6, 2013 | Registered CommenterAshley
i. am. drooling.
June 6, 2013 | Unregistered Commenteredie
!!! I am speechless!
June 6, 2013 | Unregistered Commentersandra
Oh.my.
Yes yes yes!
June 6, 2013 | Unregistered CommenterEve
Oh HEAVENS. You have done it. Really, really done it.
June 6, 2013 | Unregistered CommenterKatie
I have a coconut allergy. Can you recommend substitutions
June 6, 2013 | Unregistered CommenterLaura
This is beyond amazing! I haven't hopped on the coconut product bandwagon yet but if it produces this ice cream then I think I need to make an exception.
June 6, 2013 | Unregistered CommenterJessica S.
Seriously, seriously, seriously love and want this!
June 6, 2013 | Unregistered CommenterTieghan
WOwwww.. Looks absolutely inviting.. Yummy!!
June 6, 2013 | Unregistered CommenterHari Chandana
Um, this looks too, too good! That first picture of it before it's scooped out looks like cookie dough :) This looks perfect for the hot week coming up! I mean chocolate and peanut butter, how could you possibly go wrong?? ;)
June 7, 2013 | Unregistered CommenterAlex@Veggin' Out
Yes, you got down with this here.. chunks of peanut butter in ice cream deserves a standing ovation.
June 7, 2013 | Unregistered CommenterErika
Nice post, and beautiful photography! This recipe looks and sounds dreamy and delicious!
What type of ice cream maker do you use?
June 7, 2013 | Unregistered CommenterVal
@Laura - You could always look up a basic vanilla ice cream recipe using dairy milk and then mix in the chocolate + PB chunks as I instruct above. Hope that helps!

@Val - I use a Cuisinart ice cream maker.
June 7, 2013 | Registered CommenterAshley
It's posts like this that make me want to run to the nearest home goods store and by an ice cream maker.
June 8, 2013 | Unregistered CommenterIrina @ wandercrush
My word, this looks absolutely incredible. I'm have a bit of an ice cream obsession and now I have to have this!
June 8, 2013 | Unregistered CommenterJade Sheldon-Burnsed
Ashley, I made this last night and fed it to my meat and potatoes loving older boy cousin... I was nervous he would pick up on the coconut milk and not like it, but that was not the case AT ALL. He LOVED and so did I (i expected that though haha) and he only made a funny face when I told him it wasn't dairy! So thanks for an awesome recipe and all the awesome recipes lately, you've been killin' it girl!! keep it up.
June 9, 2013 | Unregistered CommenterKatie
hubs is big time choc/pb fan... he will LOVE LOVE LOVE this on Father's Day!!!
you're a magician!! muchas muchas gracias!!! :D
p.s. while you're at it, can you make sure the spurs win, too? :P
thanks again! :D
June 11, 2013 | Unregistered Commentersuz
OMG no words for this one. Everything little bit is amazing!
June 11, 2013 | Unregistered CommenterEmily @ Life on Food
This looks really wonderful! I could have this because of the coconut milk and coconut sugar, but not the peanuts. Can other nuts be substituted for the peanuts and what kinds would work (no pistachios or macadamias either)?
June 17, 2013 | Unregistered CommenterBarbara
Also, what would you recommend to substitute for the maple syrup? Perhaps yacon syrup or vegetable glycerin? (Agave, I understand, has too many carbs. What do you think?)
June 17, 2013 | Unregistered CommenterBarbara
hi! is there a way to make this without an ice cream maker?? i've never made ice cream before and i want this to be my first attempt!!
June 17, 2013 | Unregistered Commenternicky
Hi Ashley,
This recipe looks incredible and I can't wait to try it. I want to make it in advance, so I was wondering if you had any advice on how long it would keep in the freezer.
Thanks!
June 18, 2013 | Unregistered CommenterLindsay
as a girl who spent her childhood (and adult life) eating peanut butter out of a jar with a spoon.... my life is now complete.............
June 21, 2013 | Unregistered Commenternatalie @ wee eats
Just made this and it was one of the best ice creams we've ever had!
July 20, 2013 | Unregistered CommenterKevin H.
I just posted an article about making coconut based ice cream with flavor varieties and included your post as a link directly! Following a special diet for Autism and ADHD (no gluten and dairy among other things), I miss indulgent treats like chocolate & peanut butter candies...not anymore! Thank you! :) Here's the post that mentions you: http://nourishingjourney.com/index.php/dairy-free-sugar-free-ice-cream-unlimited-flavors/
I just finished making this, and it is some of the best ice cream I've ever had-- vegan or otherwise! Thanks so much for another delicious recipe!!
August 6, 2013 | Unregistered CommenterRebecca
@Rebecca - Thrilled to hear it!!
August 7, 2013 | Registered CommenterAshley
i am wondering whether this would work with 1 cup light coconut milk and 1 regular???
I am trying to find ice creams with slightly less calories.
August 15, 2013 | Unregistered Commenterstephanie
@Stephanie - It will work but it will be icier because the light coconut milk has more water content.
August 16, 2013 | Registered CommenterAshley
Question regarding the texture of the ice cream: Is it smooth and creamy like traditional ice cream? I've never made ice cream without egg yokes and cream so the coconut milk is throwing me off. Looks like a fantastic recipe but don't want it to taste "off". Thanks in advance for your reply.
November 19, 2013 | Unregistered CommenterMaryAnn
@MaryAnn - Coconut milk is incredibly rich and creamy and produces an ice cream that is very smooth as well. I didn't have a problem with ice crystals forming with this recipe [possibly because of all of the add-ins] but I've heard that that can sometimes happen slightly with coconut milk ice cream recipes. I like to pack it in the container I'm using and get it in the freezer immediately with plastic wrap pressed lightly onto the top of the ice cream. I'll scoop it out and let each portion sit for a few minutes to soften. If you eat it straight from the ice cream machine it will be like typical homemade ice cream that is similar to soft serve in texture and will be incredibly smooth and creamy. So, I would say it's not 100% like traditional ice cream, but totally delicious.
November 21, 2013 | Registered CommenterAshley
Hi! This looks absolutely amazing and I'm trying it out as soon as I get a chance. I bought some creamed coconut (that consists solely of organic coconut) - but I'm guessing the looser milk is needed for this recipe. It's possible to mix the creamed coconut with water and then get coconut milk - do you think this would work?

Also, can I sub the coconut sugar for maple syrup or honey or will this make the mixture too loose?
I'm looking forward to hearing back from you so I can give this a go! Have a great day!
January 11, 2014 | Unregistered CommenterJess
@Jess - I've used creamed coconut a few times but I probably wouldn't count on it for making coconut ice cream too well. I think it's better for making sauces. I could be wrong though! You'd want the consistency super thick and with the same fat content as a can of full-fat coconut milk. You can use regular sugar instead of coconut sugar and I would recommend subbing only 1/2 the amount of liquid sweetener for crystallized. I recommend honey, brown rice syrup, or coconut nectar. Maple syrup is a bit too thin. Hope this helps!
January 13, 2014 | Registered CommenterAshley

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