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Monday, April 5, 2010

Peanut Butter Ice Cream with Chocolate Ganache (Vegan, Gluten-Free)

I was craving peanut butter and chocolate so whipped up this ice cream (and topped it with chocolate ganache) - it comes together very quickly and you can start enjoying it within about a half hour as long as you have the ice cream maker in the freezer.

3 Cups Coconut Milk (either canned, or taking the water and meat of a young coconut to make your own coconut milk is fine)
1 Cup Peanut Butter
1 Cup Dates, pitted
2 tsp Vanilla extract (alcohol-free so the ice cream will freeze)
1/8 tsp Almond extract (alcohol-free)

Blend all ingredients together until smooth, then place in an ice cream freezer and follow the manufacturers directions.

1 Cup Coconut Milk
1 Cup Bittersweet Chocolate, chopped (or as chocolate chips)
2 tsp Vanilla extract

  1. Place chocolate in a heat safe bowl.
  2. Bring coconut milk to a boil, then remove from heat.
  3. Pour the hot milk over the chocolate and let it stand for a moment to allow the chocolate to soften.
  4. Whisk chocolate and coconut milk together until smooth.
  5. Store in the refrigerator for up to a week.
  6. Warm and use like hot fudge over ice cream.

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