Vegan Peanut Butter Ice Cream

Taken from our recipe book Jude's: Recipes & Desserts, this stunner is made with coconut cream for a lovely rich texture.  Peanut butter is a true crowd-pleaser and chocolate sauce brings extra indulgence, exciting pudding fans of all ages! 

 

SERVES 6

INGREDIENTS

FOR THE ICE CREAM

CHOCOLATE SAUCE

METHOD

Pour the coconut milk, coconut cream, sugar, maple syrup and vanilla into a saucepan and bring to a gentle simmer. Remove the saucepan from the heat and stir through the peanut butter, stir to combine.

Blend the mixture until the peanut butter is throughly combined, using either a hand-held blender, or in batches in a free-standing blender. Transfer the mixture to a bowl, cover and allow to cool completely for 2 hours.

Pour into an ice cream machine and churn according to manufacture’s instructions or until the blade stops moving. Spoon into an airtight, freezerproof container and continue to freeze for a further 4-6 hours.

Meanwhile, make the chocolate sauce. Put all the ingredients in a small pan and set over a medium heat. Cook for 6-8 minutes until velvety and smooth, stirring all the while with a wooden spoon. Remove from the heat and continue to beat for 5 minutes until the sauce cools and becomes pourable and glossy. Transfer to a jug.

Remoe the ice cream from the freezer and allow to soften for at least 10 minutes before scooping.  Serve with hot or cold chocolate sauce and a scattering of peanuts.

Tip – the chocolate sauce will keep perfectly well for up to a week. Simply heat in the microwave for a few seconds if a hot sauce is required.

 

 

 

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