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No-churn Vegan Peanut Butter Chocolate Chip Ice Cream

posted in: No-churn, Preserves, Vegan 0

recipe image

Ingredients:

  • 2 cans (15 Oz. Size) Unsweetened Coconut Cream
  • 1 cup Sugar
  • 1 cup Peanut Butter
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Kosher Salt
  • 1/2 cup Unsweetened Coconut Milk
  • 3 Tablespoons Cornstarch
  • 1/2 cup Chocolate Chips (I Used Vegan And Soy-free)
Servings: 6

Instructions:
  1. In a medium sauce pan over medium heat, combine cream, sugar, peanut butter, vanilla and kosher salt. Whisk over medium heat for about 2–3 minutes until sugar has dissolved into the coconut cream.
  2. In a small Tupperware or mason jar, combine coconut milk and corn starch and shake really well. Pour the cornstarch combination into the sauce pan while stirring over medium heat. Continue to cook and stir over medium heat until mixture thickens, about 2–3 minutes. Take the mixture off heat and pour it into a bowl.
  3. Let it cool until it is room temperature, and then refrigerate for at least an hour. Then stir in chocolate chips and freeze in a freezer proof container for at least 4 hours. Scoop and serve.


Estimated Nutrient Breakdown:


Calories: 6,023.92
Weight: 1,570.74g
Total Fat: 477.74g
Saturated Fat: 325.77g
Trans-Fat: 0.40g
Monounsaturated Fat: 80.50g
Polyunsaturated Fat: 35.83g
Protein: 95.88g


Cholesterol: 16.80g
Sodium: 2,055.02g
Calcium: 374.80g
Magnesium: 725.33g
Potassium: 4,469.86g
Iron: 29.23g
Zink: 15.32g
Phosphorus: 2,014.00


Vit A: 0.00
Vit B1: 0.67
Vit B2: 0.54
Vit B3: 42.15
Vit B6: 1.57
Vit B12: 0.00
Vit D: 0.00
Vit E: 0.00
Vit K1: 0.77

Notes:

Caution: Gluten,Wheat,Tree-Nuts,Sulfites
Health Notes: Vegetarian,Tree-Nut-Free,Alcohol-Free,
Notes: Wild Food Box magnificent plug-in!


Author: Pioneer Woman
Tags: Wild Food Box,No-churn,Vegan

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