Double Chocolate Ice Cream with ‘Peanut Butter’ Swirl
Danielle Walker - AgainstAllGrain.com
20 minutes (+ 2 hours chill time) mins
- 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
- 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.
- 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.
- 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.
- While the ice cream is processing, mix together the peanut butter swirl ingredients.
- 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.
- 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.
- To serve a later time, let thaw at room temperature for 20 minutes.
dairy free, dessert, egg free, paleo, vegan, summer, ice cream, celebration, birthday
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