Chocolate Peanut Butter Ice Cream (Vegan)
Chocolate peanut butter ice cream - this easy vegan ice cream is rich and creamy, with an addictive peanut chocolate flavour. It is easy to make and contains NO coconut or cashews! The secret ingredient to it's wonderful creamy texture is oats!
Servings 10 people
Ingredients
Ice Cream:
- 25 g (¼ cup) porridge oats (rolled oats)
- 800 ml (3 ⅓ cups) unsweetened non-dairy milk (soy is best)
- 60 g (2 ¼ oz) dark chocolate finely chopped
- 160 g (⅔ cup) smooth peanut butter
- 160 g (½ + ⅓ cup) light brown soft sugar
- 15 g (2 Tablespoons) cocoa powder
- 2 teaspoons vanilla extract
- pinch salt
Peanut Butter Chunks:
- 200 g (¾ cup + 1 Tablespoon) smooth peanut butter
- 25 g (¼ cup) icing (powdered) sugar
Instructions
- Make sure that the bowl of your ice cream maker has been in the freezer for long enough, mine takes 11 hours to fully freeze
- Place the porridge oats in a saucepan with half of the soy milk and bring to a gentle simmer, cook for about 10 minutes, stirring often to prevent the bottom from catching, until the oats are soft.
- Remove from the heat, add the chopped chocolate and stir until melted.
- Place the cooked oat mixture in a blender along with the rest of the milk, the peanut butter, cocoa powder, sugar, vanilla and salt and blend until the mixture is very smooth. Stop and scrape down the sides as needed.
- Pour into a bowl, cover and refrigerate until completely cold; I leave mine in there overnight but it will take at least four hours.
- While the ice creasm base is chilling make the peanut butter chunk mix-ins (optional). Mix the peanut butter and icing sugar and spread it out on a small, parchment lined tray to about 1cm thick.
- Freeze until solid then use a sharp knife to cut it into small squares. Return them to the freezer.
- Once the ice cream mixture is thoroughly chilled, give it a good whisk then pour it into your ice cream maker and churn until it reaches soft serve consistency.
- Add the frozen peanut butter chunks in the laast couple of minutes of churning.
- Once the ice cream is done churning, transfer it to a freezer-proof container and freeze for about 4 hours, until firm, before serving.
Notes
See post above for instructions if you don't have an ice cream machine, tips, details and step-by-step photos.