A deliciously creamy Peanut Butter Swirl Vegan Ice Cream made with chocolate peanut butter cookie crumbles. Specifically –> The Outlaw from Ope’s Cookies. If you’re a chocolate + peanut butter lover, this one is for you!
The Outlaw from Ope’s Cookies. If you’re a chocolate + peanut butter lover, this one is for you! | fitmittenkitchen.com | #icecream #healthiericecreamrecipe #peanutbutter #chocolate #cookies #desserts “> This post is sponsored in partnership with my friends, Ope’s Cookies! All opinions expressed, as always, are my own. Thank you so much for supporting the brands I trust and have the pleasure working with–it helps make Fit Mitten Kitchen possible!
I MADE (vegan) ICE CREAM.
Guys, I’m slightly embarrassed to admit I asked for the KitchenAid ice cream maker attachment as a wedding gift, and this is the first time I am busting it out. Two years later… I KNOW, terrible. I’m fully aware it is one of those gifts people put on their wedding registry that they don’t actually need/never end up using… Apparently I’m that person. Currently rolling my eyes at myself. But I just loved the idea of being able to make ice cream at home! So even though it’s taken me two years to get to it, I am officially hooked now.
Much thanks to this batch of PEANUT BUTTER SWIRL VEGAN ICE CREAM.
I don’t mean to shout, this stuff is just amazing…
Last fall I wrote down several ice cream flavor concoctions in my handy dandy notebook. I grew up with my youngest sister being Blue’s Clues-obsessed, forgive me. And even though I have put off sharing homemade ice cream until now, I can’t wait to get started with my other ideas… the possibilities are endless. I’ll *try* to space out the homemade ice cream recipes, guys… Normally I would say “Since it’s springtime and the weather is getting warmer logic states we need all the ice cream recipes…”
Unfortunately it is the middle of March and many of us just got loads of more snow. I suppose it is that time of year the weather is going to be completely unpredictable–no matter where you live. I’ve learned over the years March is one of those months you just have to go with the flow. You can’t control the weather (obviously) but just like aannyy other circumstance–you can control your outlook.
I don’t mean to sound like a broken record but yes–we’re talking about being positive.
No one really WANTS to be positive about the cold, snowy weather –especially when it is damaging, or ruins plans, etc.– but if you can’t control it, what good does it do us to grumble about it? Just keep living and being happy, you know?
Like Ope’s says…
Be Grateful. Eat Cookies. Love Others.
And if you’re a familiar face around here, you know last month I introduced Ope’s Cookies to you, and we chatted all about being positive.
Expressing gratitude and choosing happiness is such a game changer, you guys. I can’t stress it enough. And trust me–I know some days are easier than others… but it only gets easier with practice.
Now let us make some freaking ice cream, yeah?!
Because ice cream and cookies never fail to make me happy… how about you?
I’m not sure if that is a good or a bad thing… but I am going to go with GOOD. GREAT, perhaps. Because we have (one of) the best combos today: Peanut butter. Chocolate (cookies). Ice cream.
What you need
- full-fat canned coconut milk
- raw cashews
- coconut sugar
- agave syrup or honey
- vanilla extract
- tapioca starch or cornstarch
- peanut butter
Ope’s Cookies – The Outlaw their peanut butter chocolate cookie that is out-of-this-world amazing.
The process for making this vegan ice cream is *fairly* simple. It requires a few different steps but all in all, easy! Like I mentioned, we are using an ice cream maker for this recipe. I did not test this recipe “no churn” style. BUT I am betting if you follow the steps up until transferring the liquid mixture to the freezer (step 4 in the recipe page below) you could just let the ice cream freeze until solid without churning it. I assume it will still taste marvelous, it just won’t have the thick and creamy consistency from the churning.
I also made some other notes in the recipe page, so check it out and let me know if you have any questions!
And don’t forget to serve it with one of Ope’s Cookies 😀
NOTE: There are several steps in making this vegan ice cream but I promise it is an easy process! Just read all the way through the recipe page before starting 🙂
- 1 1/2 cups raw cashews, soaked for 6–8 hours, drained
- 1 14 oz canned full-fat coconut milk, shaken so it is completely liquid
- 1/4 cup coconut sugar
- 1/4 agave syrup or raw honey
- 1/2 TBS vanilla extract
- 2 TBS tapioca flour/starch (or cornstarch)
- 2 Ope’s Cookies, crumbled (I recommend The Outlaw)
- 1/4 cup all-natural peanut butter
- Before you begin make sure your ice cream bowl is completely frozen, at least 12 hours, preferably 24 hours. Store it in the coldest part/back of the freezer.
- In a medium saucepan on medium heat, combine coconut milk, coconut sugar, agave or honey and vanilla. Whisk together until warm, almost hot to touch. Sprinkle in tapioca starch one tablespoon at a time, whisking thoroughly. Continue whisking mixture on medium heat for 5 minutes, until mixture has thickened. Remove from heat and let cool for 10 minutes.
- Next add drained cashews and the cooled coconut milk mixture to bowl of food processor or high speed blender. Process until everything is liquid, scraping down the sides as necessary. This may take several minutes depending on your blender. You want everything to be really smooth.
- Transfer to freezer safe bowl and chill in freezer for 2 hours, or fridge overnight. The mixture should be really cold before adding to the ice cream maker, but not frozen solid.
- Once the mixture has chilled, add to the ice cream maker (follow manufacturer’s instructions) and churn mixture for 30-45 minutes. Once the mixture is the consistency of soft serve (after bout 30 minutes) add in half of the cookie crumbles and churn to mix.
- Transfer half of ice cream batter into a lined 8×4 or 5×7 loaf pan, drizzle in peanut butter, then add the rest of the ice cream batter, cookie crumbles and top with more peanut butter. Swirl with spoon to slightly mix in. Cover well with plastic wrap and foil. Freeze an additional 4 hours, until ice cream is more solid.
- Note: ice cream can be enjoyed without the additional freezing time, it will just be a soft-serve consistency. If you want a scoop-able ice cream, freeze covered for at least 4 hours.
-Prep time does not include additional freeze time of bowl.
-I did not test this recipe no churn style, see notes in the post for suggestions.
-Ice cream is best enjoyed within a seven days. If ice cream has been frozen for more than 8 hours, allow it to sit at room temperature for about 20 minutes before scooping.
I used the KitchenAid Ice Cream Maker Attachment.
If you don’t have a food processor, you could try using two full-fat cans of coconut milk, following more along the lines of The Kitchn’s recipe.
- Serving Size: 1/8th
- Calories: 305
- Sugar: 12g
- Sodium: The 53mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 4mg
- What is your favorite ice cream flavor? I’m personally a sucker for the peanut butter chocolate combo (who would have thought?). Whenever I try and order a different flavor, I’m always thinking about how amazing the PB flavor would be… Does this happen to anyone else?
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