>Peanut Butter-Fudge Marble Ice Cream
March 17, 2011 § 23 Comments
It’s amazing how much ice cream Eric and I go through. We never have just one bowl, and often times I’ll grab the container from the freezer along with a spoon with the intention of just one bite, only to stand at the counter shoveling it into my mouth. Friends think I eat super healthy because of the foods I post here, but the truth is that it’s a good thing my meals are healthy because of the indulgences I readily allow myself in between them.
I’ve really been on a peanut butter binge lately, constantly reaching for peanut butter & chocolate candies, and sometimes eating it directly from the jar. It made sense to make a peanut butter ice cream also. This one is amazingly good, and super rich. I love the ribbon of fudge that found its way to every corner of the ice cream!
Peanut Butter-Fudge Marble Ice Cream:
1 14-oz can full fat coconut milk
1 cup soy milk
1/2 cup sugar
6 tbsp peanut butter (I didn’t measure and probably used a lot more!)
Fudge (recipe below)
In a bowl, combine the coconut milk, soy milk, sugar, and peanut butter. Stir until evenly combined and let chill in the fridge for at least 2 hours. Freeze according to your ice cream maker’s manufacture directions. When almost completely frozen, drizzle some fudge at the bottom of your ice cream storage container. Layer some ice cream, and then drizzle some more fudge. Repeat until everything is used up and store in the freezer.
1/4 cup soymilk
1/2 semi-sweet non dairy chocolate chips
In a small glass bowl, combine the soymilk with the chocolate chips. Microwave for about 45 minutes and stir until the chocolate is melted and combined with the milk. Refrigerate for at least an hour. Take it out and let sit at room temperature for about 15 minutes before use in the ice cream.
Source: Lick it!