Description
A creamy, vegan peanut butter stracciatella ice cream made with coconut cream and milk, blended to perfection and finished with melted dairy-free chocolate chunks for a delightful chocolate streak throughout. This recipe delivers rich, homemade ice cream without dairy, perfect for vegan and dairy-free dessert lovers.
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 Stracciatella
- 3/4 cup dairy-free, semi-sweet chocolate chips
- 2 teaspoons refined coconut oil
Instructions
- Blend Base: Add all of your ice cream base ingredients—coconut cream, coconut milk, peanut butter, sugar, salt, vanilla extract, and vodka—into a high-powered blender and blend until completely smooth, ensuring a creamy and well-incorporated mixture.
- Strain and Chill: Pour the blended mixture through a fine-mesh strainer into a large, shallow container. Cover with a lid and chill in the refrigerator for at least 4 hours or until completely cool to help the flavors meld and prepare for churning.
- Melt Chocolate: While chilling, melt the dairy-free chocolate chips together with refined coconut oil until smooth but still thick enough to drizzle. Set aside in a warm spot so it remains pourable.
- Churn Ice Cream: Once the base is chilled, churn it in your ice cream maker according to the manufacturer’s instructions. When the ice cream is about two minutes from completion, slowly drizzle the melted chocolate into the ice cream maker, which will solidify into thin chocolate shards as it freezes, creating the stracciatella effect.
- Serve or Freeze: Enjoy immediately for a soft-serve texture or transfer the ice cream to a container and freeze until firm for a scoopable consistency. Serve and savor your delicious vegan treat!
Notes
- Use natural, salted peanut butter to enhance flavor depth.
- Vodka helps prevent the ice cream from freezing too hard, improving scoopability.
- If you don’t have an ice cream maker, try stirring the mixture every 30 minutes while freezing to prevent ice crystals.
- Refined coconut oil is preferred for a neutral flavor; unrefined may add a coconut taste.
- Ensure all ingredients are well chilled for best churning results.
- Prep Time: 5 minutes
- Cook Time: 5 minutes (melting chocolate and churning time not including chilling)
- Category: Dessert
- Method: Blending
- Cuisine: Vegan, American
