Home Made Peanut Butter Chocolate Chip Ice Cream

If only this picture did it justice...


I can't wait until the weather is actually warm permanently- this will be my first summer with the ice cream maker, and I am going nuts thinking about the possibilities!

Peanut Butter Brownie Ice Cream

This is a horrible picture, and in no way, shape or form does justice to the amazing ice cream we made on Saturday night. In my opinion, the most heavenly flavor pairing possible is chocolate and peanut butter. This combination of cold creamy peanut butter and chewy chocolaty brownies was straight up ridiculous.

The recipes for the ice cream and the brownies were from my new vegan ice cream cook book, The Vegan Scoop. The ice cream was super simple, and I am happy to report I have finally found a vegan brownie recipe that reminds me of the chewy and fudgey brownies of my pre-vegan days. Although the new ice cream maker is dangerous to have around (we devoured this stuff in about thirty seconds flat) I am looking forward to more Vegan Scoop adventures! Next up: pumpkin ice cream, perhaps? :-)


p.s. Mom, I have no decent pics of the picatta- sorry!

Vegan MoFo Day 9: Blackberry Ice Cream with Cyrstallized Ginger

Cookbook: Veganomicon
Author(s): Isa Chandra Moskowitz & Terry Hope Romero

Result: I think the relationship with my new ice cream maker could potentially be a dangerous one. To jump into the world of vegan ice cream making, I used the recipe for basic vanilla ice cream from Veganomicon, but used the option to add blackberries. This required letting the blackberries bubble away on the stove with a little water, cornstarch (it called for arrowroot powder but I didn't have any on hand), a pinch of ginger and agave (it called for sugar, I'm a rebel). The ice cream base was made of coconut milk, soy milk, silken tofu and vanilla extract.

The whole process was very messy but easier than I thought it would be. When the ice cream was done on the mixer, I put it in the freezer for a few hours.

After dinner, I scooped some out and topped it with some crystallized ginger to give it a little kick. I will be honest, it was a little on the too sweet side, and it wasn't quite as tart as I had hoped from the blackberries, but it was all in all FANTASTIC. I had feared it would taste tofu-ish, but it didn't, the result was some of the creamiest ice cream I have had since I went vegan four years ago. I will keep perfecting this and other recipes, but the ice cream making is off to a fabulous start, and a new obsession has begun.