Vegan Peanut Butter Stracciatella Ice Cream
A churned vegan ice cream recipe inspired by stracciatella gelato…but with a peanut butter base! It’s creamy, rich, and speckled with chocolate bits!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1.5 pints
- Category: Dessert
- Method: Churn
- Cuisine: American
- Diet: Vegan
Ingredients
Ice cream base:
- 1 13.5-ounce can unsweetened coconut cream
- 1 13.5-ounce can unsweetened, full-fat coconut milk
- 1 cup natural, salted, creamy peanut butter*
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 tablespoon vodka**
Chocolate:
- 3/4 dairy-free, semi-sweet chocolate chips
- 2 teaspoons refined coconut oil
Instructions
- Add all of your ice cream base ingredients into the base of a high-powered blend and blend until completely smooth.
- Pour through a fine-mesh strainer into a large, shallow container and fit with a lid. Chill in the fridge until cool, 4+ hours.
- Once cool, churn in your ice cream maker according to the manufacturer’s instructions while you melt your chocolate chips and coconut oil and mix well. You want it to be thick but streamable when you drizzle it from a spoon.
- Once your ice cream is two-ish minutes from being done, stream your melted chocolate into the ice cream maker. The chocolate will freeze as soon as it hits the ice cream, forming flat streaks of chocolate chips throughout.
- Enjoy immediately for a “soft serve” texture, or freeze until solid for a more scoopable situation. Yay!
Notes
* The only ingredients should be peanuts and salt!
** Vodka prevents the ice cream from freezing rock-hard. Because it’s homemade, it’ll still freeze harder than store-bought ice cream. But allowing it to thaw on the counter a few minutes before scooping will help!
Adapted from Nora Cooks!