Stop the presses! I have found the most amazing ice cream recipe on the planet.
Yesterday, I was wandering around town, and on a whim, I decided to go into the library. I spent a while puttering around and ended up coming out with seven books.
One of those books was “The Vegan Scoop” by Wheeler Del Torro.
Of course, I couldn’t resist, so I then immediately went to the grocery store to grab some soy creamer (I don’t drink coffee, so I never have creamer at home. Also, I hate the taste of coconut, so coconut creamer is a no-no for me). When I got home, I grabbed our ice cream maker (hooray for wedding presents!) and got to work.
Of course, being me, I HAD to start with the Chocolate Peanut Butter Swirl ice cream. Duh.
By the time it was done churning, I needed to go to bed, so I popped it in the freezer and went off to dream about amazing vegan ice cream that was unlike anything I had ever tasted before. I’ve always been just a TAD disappointed with vegan ice cream. So my hopes were high.
First thing this morning, I pulled it out of the freezer to check the texture – it looked perfect!
It’s a beautiful summer day, and I figured delicious ice cream would be a great way to finish off my lunch. But I was really just too excited to wait until dinner. 🙂
So I scooped…
It was creamy. It scooped like magic.
I resisted the urge to pile tons of it into a huge bowl and devour it all in one sitting.
I even managed to contain myself long enough to take a picture!
And then I dove in.
After the first bite, I think I was in love. I had to stop and just close my eyes for a second to enjoy the flavor.
It was rich. It was decadent. It was creamy and smooth.
It was bliss.
It was gone in ten seconds.
I can’t wait to make another one!
Chocolate Peanut Butter Swirl Ice Cream from “The Vegan Scoop”
- 1 cup soymilk
- 2 tbsp arrowroot powder
- 1 cup soy creamer
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 1/2 cup chocolate chips
- 1 tbsp vanilla
- 3/4 cup peanut butter
- Combine the arrowroot powder with 1/4 cup of the soymilk. Set aside.
- In a saucepan, mix remaining soymilk, creamer, sugar, cocoa, and chocolate chips. Melt the chocolate over low heat. Remove from heat as soon as it begins to boil.
- Add in the arrowroot mixture and vanilla. This should cause the mixture to thicken.
- Chill in the refrigerator for 2 hours. Once chilled, follow the directions on your ice cream maker to freeze. Add in peanut butter in the last few minutes of freezing.