Tara did it again! The powers combined of Jesse’s favorite flavors (and mine too!) plus Tara’s ice cream making genius, there was clearly no going wrong this time. The deep and dark richness of the chocolate was brought out by the coconut milk, which really just lent it’s flavor and texture to the smoothness of the ice cream – you couldn’t taste it directly. It worked very well with the peanut butter, creating a smooth cream that was undeniably out of this world. We also found some Soyatoo Whipped Rice Cream (vegan whipped cream in a can!) at the store, and made a warm caramel sauce, and busted both of those out for ultimate ice cream sundae galore!
1 cup of coconut cream
1 cup non-dairy milk (we used soy, but any of the richer non-dairy milks could work too, like almond or hemp milk)
3/4 cup superfine sugar
1/4 cup cocoa powder
1/4-1/2 cup smooth peanut butter, depending on your flavor preference
1/4 cup chopped dark chocolate
Blend all ingredients together. It should have the consistency of a thick smoothie. Taste and make sure you like your combination of chocolate and peanut butter, and adjust accordingly. Add the chopped dark chocolate at the last minute so it doesn’t get blended completely. Then you simply place this mixture in an ice cream maker, and follow your ice cream maker’s manufacturer’s instructions. Top liberally with vegan whipped cream and caramel sauce, and you could even throw on some rainbow sprinkles and a cherry if you’ve got them on hand! This would also be great as a milkshake, if you make the ice cream and then blend it with a bit of extra non-dairy milk.