First recipe! Hooray!! Let me just say again, if you’re reading this, you’re amazing and I love you…..sorry, did that come off too strong?..I mean, I am so happy you’re here :)!
First of all, Ms Kristy Turner (food stylist), you are a culinary GODDESS! This recipe was inspired by her pb& chocolate chip icecream recipe….and…IT.WAS.UNREAL.
This recipe requires an icecream maker, but if you dont’ have one, here is an easy homemade alternative http://www.thekitchn.com/how-to-make-ice-cream-without-124210
(So I only had 1/2 a cup of peanut butter , so substituted the rest with almond butter, and I must say, it was pretty amazing. In reality, any nut butter will do [as long as you have 1 cup of it]).
You will need:
1 can of regular coconut milk
1 cup of nut butter
1/2 cup of maple syrup
2 Tb of grapeseed oil (or canola oil)
2 Tb of arrowroot powder (or cornstarch will do)
1/2 tsp almond extract
1/2 tsp vanilla extract
2-1/2 Tbs tapioca (crushed and grounded into powder)
1 c of vegan chocolate chips
vegan sugar cones (optional:see serving suggestion below)
In a blender, add the coconut milk, nut butter, maple syrup, oil, almond extract, vanilla extract and ground tapioca and blend until everything is mixed smoothly.
let the mixture sit for 15 minutes, then freeze for 45 min.
Process the mixture in an icecream maker or alternative (following the instruction specified for your model).
Add the chocochips and mix. Then move mixture to a bowl and freeze for 4 hours.
Serve on cone, bowl, cup, hands, it doesn’t even matter, just eat that deliciousness!!