Oh man, I have been hell bent on getting this ice cream made! Partly to get a fun summery recipe up on the blog, but also because I have been craaaaving it since I thought it up several weeks ago. Is that possible? To crave something you haven’t tried yet?
I finally got myself ready to make it the weekend before last. Supplies were ready, I kept all the ingredients out of boxes, I didn’t pack my ice cream maker yet. I was ready. It would be the perfect treat that weekend since I was moving boxes into storage.
I packed my can opener. I need to open three cans of coconut milk/cream for this recipe. That’s fine, I’ll borrow Preston’s. He won’t care. The man doesn’t own a can opener!
It’s required some serious patience, planning, and strategic moving of my belongings to make this ice cream recipe. It would have been much easier if I’d scrapped the idea and waited until I have my own apartment in two months.
But I decided to forgo all the other recipes I’d intended to make for the blog in the middle of moving. It was too much hassle, so I picked the one that I wanted to make the most, and that would have been the easiest to get together (that is, of course, if I’d remembered to leave my damn can opener out!)
That is my incredibly long-winded way of saying: this recipe took a LOT of planning and thinking and hassle, and it is soooooo worth it.
I’m using coconut caramel as caramel swirls in this ice cream AND to sweeten the peanut butter ice cream base. It’s a decadent coconut-filled dessert that is fantastically delicious. But don’t worry, coconut haters (I know you exist. I may not understand you, but I know you’re there, and you must be appalled at the amount of coconut on my blog…) this really tastes like peanut butter more than anything else. Promise.
serves 10
1/2 can coconut cream (if you can’t find coconut cream, use two cans of full fat coconut milk, refrigerate them, and then use the thick cream that floats to the top.)
1 C sugar (*I used my sister’s regular cane sugar, but if you use a dark raw/coconut/turbinado sugar, this will turn the same color as caramel, which is pretty fun…)
2 cans light coconut milk
1/2 C PB2 powdered peanut butter (the chocolate kind would probably be amazing here too!)
Yep, 4 ingredients. Love a simple ice cream recipe!
First up, make your coconut caramel: combine the coconut cream and sugar in a saucepan and cook over low-medium heat, stirring frequently, for 20 minutes. Allow it to cool a bit, then refrigerate. It will seem too thin, but it gets much thicker as it cools.
Next, make the peanut butter base. Combine both cans of coconut milk, PB2 and half of the caramel into a blender and blend until smooth. Refrigerate the peanut butter base and the coconut caramel until cooled.
Pour the base into your ice cream maker and let ‘er rip according to your ice cream maker’s directions! Just a minute before it’s done, slowly add the rest of the caramel until there are some loose caramel swirls in there 🙂
Pour it into a freezer-safe container and freeze for another 20 minutes until it’s firmer.
Peanut butter + caramel is an underestimated combo. It’s seriously delicious. This recipe is totally worth all the hassle.
Nutrition facts per serving: Calories: 286; Calories from Fat: 186; Total Fat: 20.6g; Saturated Fat: 17.8g; Sodium: 50mg; Total Carbohydrates: 26.6g; Dietary Fiber: 2.6g; Sugars: 23.2g; Protein: 3.9g
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