Skip to main content

Peanut Butter Ice Cream with Coconut Milk


Peanut Butter Ice Cream, Baby.


It is sultry and steamy here. And, Babycakes, I am not cooking. I am not even boiling water for my habitual ritual of afternoon tea. I am sitting in front of a petite blue desk-top fan. Eating ice cream. Homemade ice cream, to be exact. With nary a trace of dairy or gluten. And apparently, it is the best homemade ice cream I have ever made (so says my ever willing, taste-testing husband).

Here's what I came up with.

You're welcome.

This is the ice cream maker we use- it's not an expensive, fancy machine; and it does a superb job if the mixture is very cold.





Karina's Vegan Peanut Butter Ice Cream Recipe with Dark Chocolate Shavings

By Karina Allrich August 2012.

The blend of creamy coconut milk and natural peanut butter gives this vegan ice cream a truly decadent richness many dairy-free ice creams lack. One secret is the full fat coconut milk I use. Coconut cream replaces the butterfat in real dairy cream. The heavenly consistency is ice cream parlor worthy.

Ingredients:

1 14-oz. can organic coconut milk, chilled
3/4 cup light brown sugar
1/2 cup organic natural peanut butter with sea salt
1 teaspoon good vanilla extract
3 tablespoons dark chocolate shavings

Instructions:

Prepare your ice cream maker ahead of time by freezing the canister overnight. You'll also need a good blender or Vita-Mix to whip the ice cream mixture.

Combine the chilled coconut milk and light brown sugar in a blender and whip until the sugar is dissolved. Add in the natural peanut butter and vanilla extract. Whip just until the mixture is creamy and frothy.

Note: If it's hot in your kitchen and the mixture is warm-ish, chill the mixture before adding it to the ice cream maker; it will freeze better if the mixture is good and cold.

Set your freezing canister in place and turn on the ice cream maker. Pour the mixture into the freezing canister. 


Add in the shaved dark chocolate. 

Churn until frozen; at 30 minutes it should reach a thick, soft-serve consistency.

Scoop into a freezable quart container, cover and freeze.


Makes roughly three cups of creamy gluten-free vegan ice cream. Serve in small single scoops, as it is rich.


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


A quart of Gluten-Free Goddess Vegan Peanut Butter ice Cream


Karina's Recipe Notes:


This is the ice cream maker we use- it's not an expensive, fancy machine; and it does a great job if the mixture is cold.

Light brown sugar adds a caramel undertone to the peanut butter flavor. I've made it with organic white cane sugar, too, but I prefer the brown sugar version.

If you use light coconut milk with less fat, you may need to add a scant pinch of xanthan gum. This helps vegan ice cream mixtures bind and become soft-serve smooth. Note you'll get a less creamy consistency.

If you prefer using moo-cow dairy milk, I'd choose organic Half and Half.

My preference is to use lovely, organic natural style soft peanut butter with sea salt. If you use a no-salt peanut butter, you may need to add a tiny pinch of sea salt to your mixture for optimum peanut flavor. Taste test the mixture before you freeze it.

If you don't have dark chocolate (I use a 70% cocoa dark chocolate bar), try chopping up some vegan chocolate chips, or adding some gluten-free chocolate brownie crumbs, or gluten-free chocolate cookie crumbs instead.

For those of you without an ice cream maker you could try freezing this mixture by hand and stirring it every 15-20 minutes to help prevent ice crystals from forming. This is not ideal, but it can be done. You'll most likely need to soften the ice cream a bit before serving.





TRENDING

Cape Cod Apple Cake with Cranberries (Gluten-Free)

Sweet and Tart.   No philosophy today. Dust off your cake pan, Babycakes. This is a moist and tender apple cake laced with a hint of cinnamon and studded with fresh tart berries. After seven   twelve   - er, 19!- years of baking various gluten-free incarnations of my tried and true family apple cake recipe, this could be our favorite. Maybe it's the sweet-tart combo. The subtlety of flavors. In a food culture obsessed with kicking up recipes with more for the sake of more (white chocolate peanut butter bacon swirled maple donut ice cream drizzled in dulche de leche coconut marshmallow syrup and dusted with sugared Meyer lemon zest and shaved cacao, anyone?) the clean and classic flavor contrast of apples and cranberries is somehow new again. Even, refreshing.  I don't need dessert to taste like candy. I like my cake to taste like cake.  You can bake this recipe with eggs and dairy, or vegan alternatives. See options below.

Sweet Potato Black Bean Enchiladas

YES PLEASE.  This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).  But! I had one lovely mother of a sweet potato.  A can of organic black beans.  Some roasted green chiles.  One lonely lime.  And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not? Deliciousness ensued. These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook , my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn't matter.  What matters is how it tastes. And darling, these are so mucho scrumptiou

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo

Gluten-Free Goddess Pasta Frittata with Kale

An Italian Classic - Updated. Today I offer you a simple recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, light frittata. Perfect for the weekend. Or when you're simply too tired to cook. Or you have nothing in the fridge but a carton of eggs, half a bag of kale salad and last night's leftover cooked spaghetti. It's one of those intuitive, spontaneous recipes I've pulled out of thin air, so many times. For dairy-free folks, the "cheese" pictured in this version was a vegan "mozzarella" (my current favorite is Vegan Gourmet). But if you prefer using dairy- select one or two of your favorite Italian organic cheeses. I've also made this yummy dish using goat cheese (and roasted red peppers!), and another time I tried a blend of fresh mozzarella and shaved Parmesan. It's a very versatile recipe. Celebrate Spring. Have fun with it! XOX Karina

Gluten-Free Goddess Oatmeal Chocolate Chip Cookies

A classic cookie made gluten-free. I suppose you could argue that one oatmeal cookie recipe is enough. I mean, how many oatmeal cookie recipes does a person need? To this I answer, at least two. Why? Well, first you have one with raisins (my oatmeal raisin cookies here ). Raisins give oatmeal cookies that old school chewy sneaky nutrition boost. They're old fashioned and comfy cozy. Kinda like spending one of those Saturday afternoons at your Aunt Martha's house, chillin'. Watching Mr. Rogers and laying on the floor with a pile of coloring books. Coloring outside the lines with a beat up box of Crayolas. Wishing the silver crayon was more than a lonely nub. And right at that nub lamenting moment she'd bring you a plate of cookies. Truth is, I never had an Aunt Martha. But I did have a chain smoking platinum blond babysitter who liked martinis a little too much. Or maybe it was gin and tonic. There was ice in the glass. If I was lucky enough to scro

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg