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Author Notes: I had intended to make a coconut milk base peanut butter ice cream with oatmeal cookie crumbles but it was too hot to turn on the oven. I mulled over what to use to add some flavor and texture to the ice cream. I finally settled on no-bake cookies, and am thrilled with the result. If you like peanut butter with a bit of chocolate this "ice cream" is for you – even if you're not dairy-free or vegan! —hardlikearmour
Makes about 1 quart
- 2 tablespoons coconut oil, melted
- 2 13.5-ounce cans full fat coconut milk, divided (I like Chaokoh)
- 1/2 tablespoon cocoa powder
- 1/4 cup plus 2/3 cup evaporated cane sugar, divided
- 3/4 cup smooth peanut butter, divided
- 1/2 teaspoon vanilla extract
- 1/2 ounce bittersweet chocolate, chopped
- 3/4 teaspoon flaky sea salt, divided
- 3/4 cup quick oats
- 4 teaspoons corn or tapioca starch
- 2 tablespoons corn syrup
- First make the cookie crumbles (adapted from every refrigerator cookie recipe ever):
- Line a quarter sheet pan or large plate with waxed paper.
- Combine coconut oil, 2 tablespoons coconut milk, cocoa powder and ¼ cup sugar in a small sauce pan. Bring to a boil over medium high heat, and boil for 1 minute, stirring continuously. Remove from the heat and stir in ¼ cup peanut butter, vanilla extract, and bittersweet chocolate. Stir well, until the chocolate is melted and everything is combined. Add ¼ teaspoon salt, stir again, then add the oats and stir to combine thoroughly.
- Spread the mixture into an irregular, thin layer on the prepared pan. The thinner you get it the easier it will be to crumble up. Place pan in refrigerator to chill.
- Next make the ice cream base (adapted from Jeni's Splendid Ice Creams at Home):
- In a small bowl combine about 2 tablespoons of coconut milk with the corn or tapioca starch. Whisk, then set aside. Combine the remaining ½ cup peanut butter and remaining ½ teaspoon salt in a medium bowl. Set aside.
- Combine remaining coconut milk, 2/3 cup sugar, and corn syrup in a 4-quart stock pot. Bring to a roiling bowl over medium-high heat. While mixture is heating prepare an ice bath in a large bowl. Once the mixture reaches a boil, allow it to boil for 4 minutes then remove it from the heat.
- Rewhisk the cornstarch mixture, then gradually whisk it into the coconut milk mixture. Return to a boil over medium-high, and cook until slightly thickened, stirring continuously, about 1 minute. Remove from the heat.
- Gradually whisk the coconut milk mixture into the peanut butter. Once the mixture is fully combined, transfer it to a gallon-size zipper style freezer bag. Carefully seal the bag and submerge it in the ice bath. Let chill until very cold, about 30 minutes, adding ice as needed.
- Freeze the ice cream following the manufacturer's directions on your machine. After adding the ice cream base, remove the no-bake cookie mixture from the freezer and break it into smallish crumbles. Measure out a cup (level to slightly heaping) for the ice cream. (If there is extra, consider it a cook's treat and nibble on it or save it to garnish the ice cream or some vanilla yogurt with.) Place the crumbles in the freezer until the ice cream is almost fully frozen (about 20 minutes). When the ice cream is almost done, add in the crumbles, and let them mix in for several minutes.
- Transfer the ice cream to a container, then press a sheet of waxed or parchment paper onto the surface. Place in the coldest part of your freezer for 4 hours or longer before serving. Allow to soften at room temperature for 5 to 10 minutes before scooping and serving.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert
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