This recipe for Peanut Butter and Chocolate Chip Ice Cream is so good you’ll be surprised that it is dairy-free and vegan!
Would you believe that this luscious Peanut Butter and Chocolate Chip Ice Cream is vegan? And in case you weren’t aware, vegan is not a four-letter word. It’s five. And later on in this post, I am sharing you Kristy Turner’s recipe for this yummy treat so you can try it at home.
In my quest to taking charge of my health, I have started exploring the world of veganism. Never in a million years did I think that I would even consider it. I mean, why in the world would someone want to voluntarily give up eating Chick-Fil-A chicken sandwiches? Or nuggets? Or Five Guys burgers?
People have different reasons for following a vegan diet, typically either out of compassion for animals or for health purposes. After reading How Not To Die by Michael Greger, MD, I decided to try cutting out meat for health reasons. But that’s another story for another day.
Chocolate Chip Brownies
Kristy’s book addresses all of the excuses that there are for not going vegan, such as “All those special ingredients are more expensive,” “I could never give up cheese!,” “Just thinking about salad makes me yawn,” and about a dozen others.
Kristi was not raised a vegan. In fact, prior to becoming a vegan, she worked as a fromagier (think cheese expert). After watching a video about what happens on farms and doing some research, she told her husband that she needed to go vegan. He agreed that they should try it. Long story short…Kristi shares recipes, tips, and trips on her blog, plus has had her cookbook featuring 125 recipes for food that is delicious and kind to animals published.
I felt like I was hanging out with the cool girl at school when I read the blurbs that accompany each recipe. And that the cool girl was my friend. She writes in a manner that is casual and humorous and will have you seeing that vegans are real people.
Being that I love chocolate, the first recipe I tried from the book was for Chocolate Chip Brownies. They came out beautiful, don’t you think? However, I discovered in the process that I don’t like Earth Balance Buttery Spread. It was just too “earthy” for my taste. That being said, I will try the recipe again, substituting another brand or coconut oil for the vegan butter.
The next recipe I tried was Jackfruit Nacho Supreme. I wasn’t able to fully follow the recipe because I had a hard time finding canned Jackfruit. However, I did find a BBQ version in the refrigerated section at Sprouts. While the texture was good, I didn’t care for the already prepared sauce of the prepackaged BBQ “meat.” The dish was a refreshing take on one of my favorite Mexican dishes.
Southern Biscuits with Sausage Gravy (Yes -it’s all vegan!)
Now, for the promised recipe, courtesy of But I Could Never Go Vegan:
- One 13.5-ounce, 800 ml can + 1 cup (650 ml) full-fat canned coconut milk
- ¾ cup 195 g unsalted smooth peanut butter
- ½ cup 125 ml agave syrup
- 2 tablespoons arrowroot powder
- 2 tablespoons grapeseed oil, sunflower oil, or canola oil
- 1 teaspoon almond extract
- ¼ teaspoon salt
- ¾ cup 135 g vegan chocolate chips or chunks
- Combine the coconut milk, peanut butter, agave syrup, arrowroot powder, grapeseed oil, almond extract, and salt in a blender and blend until smooth. Chill for 1 hour.
- Process the mixture in your ice cream maker according to the manufacturer’s instructions. When the ice cream reaches the consistency of a thick soft serve, add the chocolate. When it is incorporated, transfer the ice cream to a glass bowl. Place a sheet of parchment paper over it to prevent contact with air (and thus reduce freezer burn). Cover and freeze at least 3 to 4 hours before serving. You may have to let it thaw for about 5 minutes before scooping.
***Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It's Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, copyright © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
Amount Per Serving: Calories: 534Total Fat: 40gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 252mgCarbohydrates: 42gFiber: 3gSugar: 31gProtein: 9g
Nutrition information is an approximation.
If you are considering following a vegan diet, visit KeepinItKind.com. Also, look for Kristy’s book, But I Could Never Go Vegan at your local bookstore or at Amazon.com. More delicious vegan recipes from Kristy will be available on November 15th when her new cookbook, But My Family Would Never Eat Vegan! is released.