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Cooking with Caroline: Peanut Butter Cookie Dough Plant-Based Ice Cream

October 01, 2017

Cooking with Caroline: Peanut Butter Cookie Dough Plant-Based Ice Cream

Can you tell I’m not quite ready to give up on summer? Even though here in Vermont the mornings are cold, the afternoons are still warm enough to enjoy plant-based ice cream. Pre-packaged dairy-free ice cream is usually loaded with sugar, but this cold treat is naturally sweet!

Don’t limit yourself to peanut butter cookie dough. Try adding cacao for chocolate plant-based ice cream, or frozen strawberries for strawberry ice cream. Sometimes I even get creative and make chai spiced ice cream, black pepper turmeric ice cream, and even beet ice cream! The possibilities are endless.

 

Serves: 4 for dessert

Prep time: 20 minutes

Freeze time: 30-40 minutes

Ingredients

1 can of chickpeas (garbanzo beans) rinsed and drained

3 TBS + 1 TBS of natural peanut butter

1 TBS+ 1 TBS of vanilla extract (all natural, no alcohol)

1 TBS of agave, maple syrup or date syrup

A few TBS of non-dairy milk (hemp, soy, almond, coconut)

2 frozen bananas (peel and slice. Freeze in a baggie overnight)

OPTION: Top with cinnamon, fresh fruit, or granola!

Directions

  1. Combined chickpeas, 3 TBS of peanut butter, 1 TBS of vanilla extract and syrup in a blender. Blend until smooth (this should take a few minutes.
  2. Use a spoon to make small dough balls out of the chickpea mixture, and freeze for 30-40 minutes. Dough balls should be firm but not frozen.
  3. In the mean time… Combined frozen bananas, 1 TBS of peanut butter, 1 TBS of vanilla extract, and a few TBS of non-dairy milk in a food processor or blender. Blend until smooth. This should take about 5 minutes. If you are finding the mixture isn’t moving in the blender, add a few more TBS of non-dairy milk.  
  4. Gently fold dough balls into banana ice cream, scoop, and enjoy fresh!

 

By Caroline DiNicola Fawley




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