DISCLAIMER: THERE’S GOING TO BE AN INFLUX OF ICE CREAM RECIPES UNTIL THE END OF SUMMER.
There’s something to be said about a spoonful of ice cream; sweating in the sun, melting in their mouths. I never realized it until we got an ice cream machine – and started making it regularly – but ice cream makes people happy. Giddy. Ecstatic, even. Walking the bowls from the kitchen to the dining area, their eyes got wide; fingers got excited. They sat as patiently as they could for the five seconds it took me to transport the bowls to the table surrounded by their quivering fingers. And then they dug in. Like scavengers that hadn’t eaten in months. Like a tiny human at it’s first birthday, shoving cake into it’s mouth. If you’ve ever witnessed it, you know what I’m talking about. And that feeling – watching them get so excited over something as simple as cream and sugar? It gives me an indescribable sense of happiness. Happy as they are, scooping the melty goodness into their faces. Happy to be able to witness something so genuine, over something as uncomplicated as ice cream. This is the good stuff, folks. This is what keeps me going.
If you don’t like the idea of using coconut milk, you can use equal amounts of soy creamer. But if you want to use soy creamer because you’re worried about the ice cream tasting like coconut, the peanut butter does a good job of masking that. Be generous with the peanut butter. I’m serious. It makes the ice cream super smooth and creamy. And delicious. Also, I’ve been making ice cream with light coconut milk (and the kind from the carton) and it comes out just fine. Not as creamy as ice cream made with full fat coconut milk, but other than there there’s not much of a difference. Use one can of full fat and one can of light and you’ll be golden.
Healthier peanut butter ice cream here.
PEANUT BUTTER CHOCOLATE CHUNK ICE CREAM
3 1/3 cups full fat coconut milk
1/2 cup cane sugar
1/2 cup peanut butter (or more)
1/2 cup chocolate chunks
In a saucepan over medium heat, stir together 1/4 cup of the milk, sugar and peanut butter. Stir until the peanut butter has melted then add the remaining milk. Bring to a boil and continue whisking for 1-2 minutes. Remove from heat, transfer to a glass bowl, cover with plastic and refrigerate until cooled. Once cooled, pour the mixture into the bowl of your ice cream machine and mix according to the manufacturer’s instructions. Add the chocolate chunks once the ice cream starts to thicken. It takes 30 minutes for my machine to make ice cream, and I added the chocolate after 10. Eat ice cream immideately (it will be somewhat soft) or transfer to a container and freeze until ready to consume. Thaw for about 10 minutes before serving.
Yield: 6 servings