Peanut Butter Chocolate Chunk Cashew Ice Cream

(vegan!)

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There are three parts to this recipe– 1. Making the ice cream 2. Making the peanut butter chunks and 3. Making the chocolate brownie chunks. You can make the chunks ahead of time and keep them in the freezer while you make the ice cream.

 

Ice Cream Base: (remember to freeze your ice cream maker bowl overnight!)

  • 2 cups raw cashews*, soaked in water overnight (or for 6 hours—the more high powered blender** you have, the less you will need to soak them)
  • 1.5 cups of water
  • 2/3 cup maple syrup*** (or honey, agave, or sugar)
  • ½ cup natural peanut butter
  •  4 TBSP coconut oil (canola should work just fine)
  • 2 tsp vanilla
  1. Drain soaked cashews and place in a high powered blender. Add 1.5 cups of water and blend until very smooth and creamy.
  2. Add the rest of the ingredients and blend until smooth.
  3. If the mixture is warm, let it chill in the fridge or freezer for an hour.
  4. Place mixture in an ice cream maker (it took me about 30-40 minutes in my ice cream maker)
  5. If you do not have an ice cream maker, place the mixture in the freezer and stir every 30 minutes until frozen.
  6. Add peanut butter and chocolate chunks (see below) to ice cream after it has already churned. Then place in freeze to firm up.

 

Peanut Butter Chunks

  • 1/3 cup peanut butter (I used all natural)
  • ¼ cup ground peanuts (or roughly chopped)
  • ½ TBSP maple syrup
  1. Combine ingredients in a bowl and mix thoroughly. Then, place in the freezer for 10 minutes to harden up.
  2. Roll mixture between 2 pieces of parchment paper, about ¼ inch thick. Place in freezer for about an hour to harden up. The mixture will not completely freeze but it will become easier to work with.
  3. Cut into chunks, and stir chunks into ice cream.

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Chocolate Brownie Chunks

  • 10 dates
  • 1/3 cup cocoa powder
  •  1 tsp vanilla
  •  2 tsp coconut oil
  • handful of (vegan) chocolate chips
  • Pinch of salt (optional)
  1. Combine all ingredients in a food processor.
  2. Roll mixture out between two pieces of parchment paper, about ¼ inch thick. Place in the freezer for 10-20 minutes to harden up if necessary.
  3. Cut into chunks, and stir chunks into ice cream.

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Notes:

* Unfortunately, cashews can be very expensive, so I don’t make this all the time! Make sure when you buy cashews that you get them unsalted. You can try getting them from Whole Foods in the bulk section or Costco if you find them without salt or oil. Alternatively, you can try making an ice cream base out of coconut milk.

** I used a Vitamix to blend the cashews, but a good food processor should work just fine. I haven’t tried a regular blender, but if that’s all you have– I suggest soaking the cashews over night and adding in a 1/2 cup extra water (or almond milk) if you are having trouble with blending.

*** I like to use maple sugar to replace granulated sugar in most of my recipes because it is less processed. I also think it tastes better! You can really use any sweetener that you like in this recipe.

 

This recipe was adapted from recipes found on Edible Perspective and The Purple Carrot.

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