Guys. Vegan peanut butter ice cream. With vegan chocolate ganache swirls for days. And graham crackers. lskdjflaksjdhflkajhsf.
One of Alex’s and my first dates in Boston was in our neighborhood, the South End. We sat outside at an adorable French bistro, split a bottle of wine, a cheese board, and about 5 dishes, and then began to make our walk home.
But on the way back, I remembered this vegan ice cream place that multiple people had raved to me about. So, despite already full bellies, we went inside to check it out.
The flavors seemed good, but nothing special- Chocolate, Blueberry Crumble, Peanut Butter Mudslide. OK, I thought to myself, not thrilled at this selection. “I guess any will do,” I told Alex. So Alex picked out Peanut Butter Mudslide and I, Blueberry Crumble.
And holy s**t, was I wrong about the selection. THIS ICE CREAM WAS INCREDIBLE. So ridiculously creamy, with flavor to boot. The Blueberry Crumble was so fresh and creamy, and the Peanut Butter Mudslide was like crack. I couldn’t stop eating it, stretching my arm over Alex’s to get yet another scoop.
Immediately I knew I had to recreate my own version. What I absolutely loved about this ice cream was that, though it was vegan, it was still thick and creamy.
I think often people automatically associate “vegan” with “healthy.” But just because it’s vegan doesn’t mean it’s made with, like, no calories. In fact, I’m just going to come out with it: this ice cream isn’t “healthy.” It’s a special treat. And I’m not afraid to say so.
I’m a dessert blogger, and 90% of the time, I am going to make the most delicious desserts, full-fat, full shugs, and all. These types of desserts are special treats, not every-day things. And this ice cream is worth every delectable bite.
So vegan or not, this ice cream is freaking delicious. No, it’s not 120 calories. But it’s 120% the best vegan ice cream you’ll ever make 🙂
- 1 cup dark chocolate chips
- 3 cans coconut cream, divided
- 1/4 cup peanut butter
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 cup graham cracker crumbs
In a blender, combine all but 1/2 cup of the coconut cream with peanut butter, sugar, vanilla extract, and salt until smooth. Remove and place into fridge for at least 2 hours.
Once chilled, begin to assemble your ice cream. In a small saucepan, heat 1/2 cup of the coconut cream over low heat until scalding. Remove from heat, add in chocolate chips, and allow to sit for 5 minutes. After 5 minutes, stir to combine. Chocolate chips should be fully melted by this point! Allow to cool to room temperature while you churn your ice cream base.
Place coconut cream mixture into an ice cream maker and churn according to manufacturers instructions.
Scoop half of ice cream into freezer-safe container, then spoon in half of ganache mixture and half of graham cracker crumbs. Top with remaining half of ice cream and remaining half of ganache and graham cracker crumbs. Swirl with a knife, then place in freezer for at least 8 hours, preferably overnight.