First, I’d like to say hello to everyone visiting me from Chocolate and Zucchini! A link to my kale salad with avocado, apricots and parmesan was just featured. If you want more kale salads, try garlicky kale salad, kale salad with peanut dressing or Emerald City salad. And if you’re wondering what to have for dessert, peanut butter ice cream might hit the spot.
I found this recipe on Gluten-Free Goddess. I’m changing it a little here, because I found it much too thick, and it’s rock-hard in the freezer. I think the xanthan gum is definitely not necessary, so I omitted it below. It’s delicious ice cream, though, rich in flavor, and vegan to boot. I think the secret is the coconut oil.
My trick for the chocolate shavings is to get a bar of chocolate (like Ghiradelli’s semi-sweet chocolate) at room temperature, then shave off pieces with a vegetable peeler. I got beautiful curls that way, but of course they were broken into itty-bitty pieces in the ice cream maker. It might be a good idea to save some for topping the ice cream.
1 14-oz. can organic coconut milk, chilled
¾ cup light brown sugar
½ cup organic natural peanut butter with sea salt
1 Tbsp. organic coconut oil, at room temperature (liquid)
1 tsp. good vanilla extract
3 Tbsp. dark chocolate shavings
Combine the chilled coconut milk, light brown sugar, natural peanut butter, coconut oil, and vanilla extract in a blender or food processor. Whip until all the sugar is dissolved and the mixture is creamy and frothy.
If the mixture is warm-ish, chill it before adding it to the ice cream maker. (Note that if you has chilled your coconut milk beforehand, this step won’t be necessary.) Freeze according to the manufacturer’s directions. Just before turning off the ice cream maker, add the shaved dark chocolate.
Scoop into a freezable quart container, cover and freeze.
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