Vegan Chocolate Chip Peanut Butter Ice Cream

The Healthy Family and Home
Wed, 3 Jul 2013 17:26:38 +0000
How about a healthy vegan ice cream recipe that you can make without an ice cream maker or frozen bananas?<br /><br />(Update:  I also made it with an ice cream maker.  See bottom of the post for instructions.)<br /><br />Well I found this Vegan Chocolate Chip Peanut Butter Ice Cream that’s the perfect solution for a soft, creamy vegan ice cream.<br /><br />And, this awesome little treat only has 5 ingredients and can be prepared in a matter of minutes with a Vitamix.<br /><br />After that, all that is required is a little patience while waiting for it to harden in the freezer.<br /><br />I actually prefer mine in a soft-serve texture so I left it out a little longer before serving it and store it in the refrigerator instead of the freezer.<br /><br />And believe it or not, I do have an ice-cream maker, but was too lazy to use it for this recipe, so the other benefit is that you can still make this even if you don’t have an ice cream  maker.<br /><br />Now we all know that ice cream is a dairy product that is full of milk, cream and eggs, but some traditional ice creams can have other unwanted ingredients lurking in their lists.<br /><br />Here’s an ingredient list for Baskin Robbins “Peanut Butter N’ Chocolate” Ice Cream:<br /><br />Baskin Robbins “Peanut Butter N’ Chocolate Ice Cream<br /><br />Ingredients:  CREAM, NONFAT MILK PEANUT BUTTER RIBBON (PEANUTS, COTTONSEED AND/OR PEANUT OIL, HIGH FRUCTOSE CORN SYRUP, SALT), SUGAR, CORN SYRUP, CHOCOLATE LIQUOR AND COCOA PROCESSED WITH ALKALI, WHEY POWDER, EMULSIFIER/STABILIZER BLEND (CELLULOSE GUM, MONO AND DIGLYCERIDES, GUAR GUM, CARRAGEENAN, POLYSORBATE 80). (source)<br /><br /> <br /><br /> <br /><br />5 Fast Facts About Coconut Milk (Coconut):<br /><br />5 Fast Facts About Peanuts (Peanut Butter):<br /><br /> <br /><br /> <br /><br /> <br /><br /> <br /><br />Where to Buy:  If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door, and you’ll be supporting The Healthy Family and Home website at the same time!<br /><br /> <br /><br />Tip #1:  When you remove the ice cream from the freezer, it will be frozen solid and hard as a rock and you won’t be able to immediately scoop it out.  Let it sit out on your counter just long enough to be able to scoop it out easily.  If you prefer your ice cream to have a soft serve texture, just leave it out a little longer until it gets softer or you could even store it in the refrigerator so it stays softer.<br /><br />Tip #2:  The first time I made this, I added the chocolate chips in right before I put it in the freezer and they all pretty much sank to the bottom of the dish.  So I just sprinkle some extra ones on the top of the ice cream after I dished it up.<br /><br />Tip #3:  This recipe made enough to fill a 5 x 9 glass bread dish about 1/2 full.  Don’t forget about a handy little ice cream scooper!<br /><br />Tip #4:  If you want to reduce the amount of sugar content in the recipe, you could use non-gmo xylitol or raw organic coconut crystals for a reduced-sugar option.<br /><br />Tip #5:  I used 100% organic peanut butter with no additives…I’m not sure how it would taste if you used a peanut butter with salt and/or added oils, sugar, etc.<br /><br /> <br /><br />Recipe lightly adapted from:  http://glutenfreegoddess.blogspot.com/2012/08/peanut-butter-ice-cream-vegan.html<br /><br /> <br /><br />Update:  I tried it later with an ice cream maker.<br /><br />Even though the consistency was pretty much the same (soft-serve), it was a little more fluffy and airy than without the ice cream machine.<br /><br />Time-wise, it actually took less time to make it in the machine than waiting for it to harden in the freezer.<br /><br />The first time I made it, I was too lazy to dig the ice cream maker out from the very back of my cabinet.<br /><br />Now that I have retrieved it, I will keep it where I can get to it easily and make sure the freezer bowl is kept in the freezer so I will be ready to make ice cream at a moments notice.<br /><br />The machine I have is a Cuisinart Frozen Yogurt, Sorbet and Ice Cream Maker and I’ve had it about 5 – 6 years.  I think they have upgraded it and there is a newer model out that looks different from mine, but it would be the one I would buy if I needed to get another one.<br /><br />If kind of had it put away because when I bought it, I was using organic milk to make our ice cream at the time and since I don’t anymore, it’s just been hanging out in the cabinet.<br /><br />Now that I’ve discovered you can make delicious, creamy vegan ice cream without dairy, ice cream will be making a regular appearance.<br /><br />I thought I wouldn’t be able to enjoy ice cream every again.<br /><br />Now I can…life is good!<br /><br /> <br /><br /> <br /><br /> <br /><br />If you make the ice cream with an ice cream maker, just follow the same ingredients and directions listed above, except instead of pouring the mixture into the glass dish, pour it into your ice cream maker and follow the directions specific to your machine, including the appropriate time to add the “add-ins” such as the chocolate chips.<br /><br /> <br /><br /> <br /><br /> <br /><br />Related posts:
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