Most Recent Update:
So sorry the ice cream is late this week, guys. Yesterday was the inaugural posting of the new #BreadBakers group, so I made naan. Yay! And honestly, I wasn’t inspired, ice cream-wise.
It is transition time here, both in season and in weather. I know lots of folks are jumping on the pumpkin wagon already, but it’s still hot here, and I just can’t bring myself to post pumpkiny harvest Items when it’s still summer. I do have some roasted pumpkin puree in my fridge that a thawed last week, and I need to do something with it. Pumpkin ice cream will be happening, but just not yet.
Out of no inspiration, I started to get an Idea. Here’s what happened:
- Vegan. We need another vegan ice cream.
- Peanut butter…!
- So coconut and peanut butter.
- Can I make a vegan chocolate swirl? (research, research)
- What can I put in there that will be lovely with these flavors?
- Maybe curry…?
- Consult The Flavor Bible
And there you have it. Vegan Peanut Butter Fudge Ice Cream. This one is rich and adult-ish ice cream. The curry-coconut-peanut combination in the base is pretty much perfect. It strikes a chord and not just separate notes if that makes sense. And the vegan fudge swirl? I am well pleased. It would make a great hot fudge sauce all on its own. It doesn’t freeze into a hard rock, either, so the texture is very nice when frozen.
To make this a more kid-friendly ice cream, simply leave out the curry powder and amp up the sweetness a bit.
For the Base
- 2 13.5 oz cans full fat coconut milk
- 5-7 oz of sugar, (start with 5 and add more if you want it a bit sweeter. I used 5. Using less sugar makes it freeze very hard, so it will take a good 10-15 minutes sitting on the counter until it's scoopable. Then, it is creamy and delicious.)
- 4 oz smooth peanut butter
- 2 Tablespoons cornstarch
- 2 teaspoons kosher salt
- 1-2 teaspoons mild curry powder, , depending on how much of a curry fan you are. You can also leave it out entirely if you choose.
- 2 Tablespoons virgin coconut oil
- 1 teaspoon vanilla extract
For the Fudge Swirl
- 1/2 cup full fat coconut milk
- 1/4 cup plus 2 Tablespoons coconut sugar, (or sweetener of choice. Adjust to taste).
- 2 Tablespoons cocoa powder
- 1 1/2 teaspoons cornstarch
- pinch of salt
- 1/4 cup bittersweet chocolate chips
- 1/2 teaspoon vanilla extract
For the Base
- Combine the coconut milk, sugar, peanut butter, cornstarch, kosher salt and curry powder in a heavy-bottomed saucepan.
- Whisk on medium-low heat until the peanut butter has melted and is evenly incorporated. Taste for sweetness and adjust if necessary.
- Adjust the heat to medium-high and bring to a boil, whisking constantly.
- Allow the mixture to boil for 10-15 seconds.
- Strain into a metal bowl set in an ice bath.
- Whisk in the coconut oil and vanilla.
- Cool, whisking occasionally, and chill until the mixture is no more than 40F before churning. You can also press plastic wrap directly on the surface of the base and chill in the fridge overnight.
For the Fudge Swirl
- In a small saucepan, whisk together the coconut milk, sweetener, cocoa powder, cornstarch and salt. Heat over medium-high heat, whisking constantly, until the mixture boils and thickens. Boil 10-15 seconds.
- Remove the sauce from the heat and whisk in the chocolate chips and vanilla extract. Cool and chill.
- Churn the base according to manufacturer's instructions.
- Spread or pipe 1/3 of the fudge sauce into your container.
- Layer on 1/3 of the base.
- Repeat layering twice more.
- Press plastic wrap directly on the surface of the ice cream and freeze until firm.
I hope you enjoy this vegan curried peanut butter fudge ice cream. I am very pleased with how it turned it. It is dense and creamy, rich and delicious. Vegan folk, decadent ice cream is yours! Huzzah! If you’re interested in my other vegan ice creams, here they are: