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 ice cream 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 mudslide 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 everyday things. And this vegan peanut butter ice cream is worth every delectable bite. So vegan or not, this mudslide ice cream is freaking delicious. No, it’s not 120 calories. But it’s 120% the best vegan ice cream you’ll ever make 🙂
How to make mudslide ice cream
This vegan mudslide ice cream is really easy to make and has two main components: the vegan peanut butter ice cream base and the vegan chocolate ganache. Here’s how to make this easy vegan ice cream:
Blend up the base — Combine coconut cream, vanilla, peanut butter, salt, and sugar in a blender and blend until smooth. Pop that into the fridge until it’s fully chilled (this will take a few hours).
Make the vegan chocolate ganache — The chocolate ganache is a combination of coconut cream and dark chocolate chips (double check that yours are vegan!). Simply heat the coconut cream over low heat, then add the chocolate chips. Let that rest for a few minutes before whisking the chocolate — it should melt together easily! Set that aside to cool completely before adding it to the vegan peanut butter ice cream.
Churn the ice cream — The exact churn time will vary depending on what machine you have, so read the manufacturer’s instructions and churn the peanut butter ice cream base.
Assemble and freeze the ice cream — Scoop half the vegan peanut butter ice cream into a freezer-safe container. Spoon half the ganache on top and then sprinkle on half the crushed graham crackers. Repeat with the remaining ingredients, then freeze the mudslide ice cream overnight.
Tips for making vegan mudslide ice cream
Don’t sub coconut milk — Coconut cream isn’t the same thing as coconut milk. If you use coconut milk for this vegan ice cream recipe, the base mixture will be far too runny and it won’t really churn. Coconut cream is an absolute must!
Let the ganache cool completely — You must let the vegan chocolate ganache cool completely before swirling it into the mudslide ice cream. If you assemble the ice cream layers while the ganache is still warm, the ice cream won’t freeze right and you might mess up the texture.
Use an ice cream machine — Sorry, there’s no way to make this a no-churn ice cream recipe. An ice cream maker is a must, as it makes the mudslide ice cream nice and fluffy.
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.
Leave a comment and rate this recipe!
What size coconut cream cans do you use?
We just used a standard size can! I believe it’s 14 ounces!
This has me swooning over here! Looks amazing!
This looks awesome! Love how it’s vegan!
It’s already 85 here so this would definitely itelt help us cool off today!
Save me a scoop…or two!! Looks delicious Sarah!