16
Apr

Double Chocolate Ice Cream with Peanut Butter Swirl

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*update – we no longer eat legumes and either use sunbutter or almond butter in place of the peanut butter in this recipe

The other night my husband really wanted to get frozen yogurt from a place we regularly go to in our neighborhood. I have the worst self control when it comes to ice cream, and always end up taking a couple of bites of his or worse, getting my own. Considering my health, or waistline, really can’t afford to “cheat,” I told him “NO” and made some coconut ice cream instead to help satisfy the craving.

Usually when he goes to this yogurt place he gets chocolate ice cream and loads it up with peanut butter cups and other chocolate goodies. I decided to make this chocolate ice cream but I was out of eggs, so it became vegan! Even better in my opinion. Half the fat too!

 

And lastly, try not to eat all of the ice cream in one night. Seriously though, it will be tempting.

Because who eats 1/2 cup of ice cream?

This stand up comic Brian Regan makes me laugh outloud every time I watch his skit on serving sizes!

 

Shared on Wellness Weekends Allergy Free Wednesdays and Slightly Indulgent Tuesdays

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Double Chocolate Ice Cream with Peanut Butter Swirl

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 4-6

Ingredients:

  • 4 cups coconut milk (I like to use 1/2 light milk and 1/2 full-fat)
  • 1/4 cup cocoa powder
  • 1/2 cup maple syrup (honey will work too)
  • 4 ounces unsweetened chocolate
  • 1/4 teaspoon sea salt
  • 1 tablespoon coconut oil
  • 1 teaspoon bourbon, or bourbon vanilla extract
  • 1/4 cup dark chocolate chunks

Peanut Butter Swirl

Instructions:

  1. Warm the coconut milk over medium heat for 5-7 minutes, then add the cocoa powder, maple syrup, unsweetened chocolate, sea salt, and coconut oil. Continue heating and whisking for another 5 minutes until the chocolate is melted and everything is incorporated. Make sure the mixture doesn’t boil.
  2. Remove from the heat and transfer to a glass bowl. Press a piece of plastic wrap directly onto the mixture, then refrigerate for 2 hours until the mixture has cooled completely.
  3. Stir in the bourbon, then using your ice cream maker (I use the Kitchen Aid stand mixer attachment) according to the manufacturer’s instructions, process the chilled ice cream mixture.
  4. While the ice cream is processing, mix together the peanut butter swirl ingredients.
  5. During the last 5 minutes, once the ice cream has started to firm up, drizzle in the peanut butter mixture. Then add the dark chocolate chunks.
  6. You can eat the ice cream at this stage if you’d like, but it will be more of a soft serve consistency. Otherwise, turn the ice cream into an air tight container. Place a sheet of plastic wrap directly on the surface of the ice cream so freezer burn doesn’t occur. Freeze until firm, at least 2 hours.
  7. To serve a later time, let thaw at room temperature for 20 minutes.
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  • Becky

    No, the coconut milk has a creaminess that other nondairy milks do not. It’s what takes the place of using real cream in this and other nondairy ice cream recipes. However, if it’s the flavor you don’t like, you won’t taste coconut because of the cocoa powder.

  • Becky

    But be sure to use real coconut milk from a can, not the kind in the carton that sits near the other nondairy milk drinks. Look for the cans in the international section. The only ingredient should be coconut. The full fat one will be the best, or you can combine full fat with the light version, like she says in the recipe.

  • Erin VZ

    I stock my freezer with these in tiny mason jars… trying hard to stay close to a half cup- lol. LOVE LOVE LOVE.