Vegan Dairy-Free Peanut Butter Dark Chocolate Swirl Ice Cream
Difficulty: 2/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 120 minutes
Servings: 6-8
The Challenge: Peanut Butter Ice Cream
I scream for ice cream! You scream for ice cream! I scream way louder for vegan ice cream that is completely 100% dairy-free + cruelty-free. Yum yum yum!
Today, I present to you Vegan Peanut Butter Dark Chocolate Swirl Ice Cream … mic drop.
And guess what - you don’t need any crazy equipment like an ice cream machine to make it or long wait times (unless you aren’t like me and always have like 8-10 frozen bananas around). Plus, its a ridiculously tasty vegan ice cream that you can easily make and tastes amazing!
Vegan ice cream has come a long way over the past decade and now has its own sections in the frozen food aisle, but its definitely something is still a blast to make at home…and the best part (hint hint … this is a 2-part recipe) this dish is perfect for an ice cream sandwich.
The key to this ice cream is creating a dark chocolate swirl. How we do that is through melting dairy-free dark chocolate (FYI - cocoa butter is not dairy) and swirling in a pan with the ice cream. When you scoop it out…the swirl mixes in! Its that easy and its amazingly yummmmmm.
Alright homie friends, let’s make some dope ice cream and put it in a waffle cone and celebrate being vegan!
Let's get into it!
Ingredients:
Vegan Ice Cream
3 large frozen bananas, broken in half
1/2 cup creamy organic peanut butter
4oz of vegan dark chocolate (I buy the bar at 72% cacao)
1/3 cup coconut cream (organic, canned)
several pinches of sea salt
1 tsp pure vanilla extract
Other
waffle cones
extra dark chocolate drizzle
your favorite ice cream toppings
Equipment You'll Need:
Food Processor . Pan (that can be in freezer) . Parchment Paper . Small Pot . Bowl for Melting Chocolate
Before You Cook:
Freeze bananas (need them to freeze for at least 3 hours if not readily available)
Melt 1/2 the dark chocolate in microwave-safe bowl or with a heat-resistant bowl over boiling water in a small pot
1. Place all the vegan ice cream ingredients (1/2 the chocolate) in a food processor and blend for 20-30 seconds. Scrape down sides and mix. Then blend another 20-30 seconds.
2. Once blended, it should look like the above.
3. If you haven’t yet, melt your dark chocolate. I just throw mine in the microwave for 50-60 seconds and mix it. You can also melt it over a small pot of boiling water in a heat-resistant bowl. Once done, transfer the ice cream to a parchment-lined bread pan or rimmed pie pan. The parchment helps it not stick to the sides. Then, drizzle the melted chocolate over the top with a spoon or fork.
4. Cover with plastic wrap, and freeze for another 30-60 minutes. Take out of freezer, unwrap, and warm an ice cream scoop under hot water. If the ice cream seems too hard tos scoop, let it sit for a couple minutes to soften. Freezers range in temperatures, and if yours is very cold … reduce time.
5. To finish, serve with a little extra dark chocolate drizzle or in a cone or just eat it straight from the pan! Enjoy!
