I’ve had more ice cream this year than I have in probably the last five combined.
This summer was just so damn hot — so unbelievably disgusting and hot and sticky outside, and the only thing that could cool me down was copious amounts of ice cream.
Plus, going to get ice cream is just a really great friend date.
In fact, the best ice cream I’ve had out this year was on a friend date! It was this peanut butter soft serve situation that I absolutely, positively inhaled. Soft serve is my absolute favorite kind of ice cream, and as you probably know from spending approximately .2 seconds on this blog…peanut butter is my favorite food.
So this combination? Kinda unforgettable.
But as we all know, the only thing that can make peanut butter even better is chocolate. So I decided to borrow my parents’ ice cream maker and make it happen! And thus, this truly outrageous dairy-free ice cream was born!
Now look, this is a very easy recipe (provided you have an ice cream maker, which is, unfortunately, necessary) but it also takes some time. It’s mostly just chilling time though, so it’s nearly all hands-off.
Also: there’s an entire cup of peanut butter in here. I KNOW. We’re crazy like that. It makes this ice cream so unbelievably rich, and it helps mask any lingering coconut flavor from the coconut milk and cream.
I also opted to add just a splash of vodka to prevent the ice cream from freezing rock-hard (aka what happened the first time I made this recipe without it). Because it’s homemade, it’ll still freeze harder than store-bought ice cream, but the vodka + allowing it to thaw on the counter a few minutes before eating will bring it back to a delightfully scoopable texture!
Finally, the “stracciatella” part comes from streaming in melted chocolate right before the ice cream is done churning. It freezes as soon as it hits the cold ice cream, so it creates this satisfying, shattery, ribbony texture that drives me a little crazy in the best way. Each and every spoonful has a few (or more) speckles of chocolate!
I went absolutely bananas over this ice cream. The balance of salty, sweetness, and richness is truly one of the best things to come out of my kitchen in a while.
Mom, I’m going to need to keep your ice cream maker for a bit longer — I’m going to be making this recipe on repeat.
PrintVegan Peanut Butter Stracciatella Ice Cream
A churned vegan ice cream recipe inspired by stracciatella gelato…but with a peanut butter base! It’s creamy, rich, and speckled with chocolate bits!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1.5 pints
- Category: Dessert
- Method: Churn
- Cuisine: American
- Diet: Vegan
Ingredients
Ice cream base:
- 1 13.5-ounce can unsweetened coconut cream
- 1 13.5-ounce can unsweetened, full-fat coconut milk
- 1 cup natural, salted, creamy peanut butter*
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 tablespoon vodka**
Chocolate:
- 3/4 dairy-free, semi-sweet chocolate chips
- 2 teaspoons refined coconut oil
Instructions
- Add all of your ice cream base ingredients into the base of a high-powered blend and blend until completely smooth.
- Pour through a fine-mesh strainer into a large, shallow container and fit with a lid. Chill in the fridge until cool, 4+ hours.
- Once cool, churn in your ice cream maker according to the manufacturer’s instructions while you melt your chocolate chips and coconut oil and mix well. You want it to be thick but streamable when you drizzle it from a spoon.
- Once your ice cream is two-ish minutes from being done, stream your melted chocolate into the ice cream maker. The chocolate will freeze as soon as it hits the ice cream, forming flat streaks of chocolate chips throughout.
- Enjoy immediately for a “soft serve” texture, or freeze until solid for a more scoopable situation. Yay!
Notes
* The only ingredients should be peanuts and salt!
** Vodka prevents the ice cream from freezing rock-hard. Because it’s homemade, it’ll still freeze harder than store-bought ice cream. But allowing it to thaw on the counter a few minutes before scooping will help!
Adapted from Nora Cooks!
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