almost vegan peanut butter ice cream


Life is moving right now. Flying on at a speed so fast I'm constantly checking the date and the time and my calendar like, really, it's already the middle of August?

It is. And what's weird is, I haven't felt particularly "busy" so much as just hurried along, constantly presented with tiny responsibilities demanding my immediate attention, distracted by the messes, rushed at the things that I'm doing, playing catchup against myself and yet never really quite making it. Life is funny like that. Seasons and all that, pulling me in ways I never knew I'd go.

ANYWAY. So my thinking is that in a whir of days happening all around you, if you're going to have a constant and a comfort, it might as well be in the form of a salty-sweet ice cream, right? Right. The answer to that is definitely a hugely resounding yeah.

What's great about this ice cream is that even though it can't be called completely vegan (you know, honey, bzz), it is completely dairy free AND amazingly creamy. It is definitely the best vegan ice cream I've made (can I say had? will anyone be mad about that?) to date, all thanks to Kate of Cookie and Kate and a secret ingredient: arrowroot. That, and the complete and utter comfort that peanut butter is always known to provide. It's pretty hard to go wrong.

Arrowroot is one of those ingredients that you'll see called for most often in gluten-free baking situations, as it is a starch that helps lend a silky, uniform consistency. Enter your typically icy vegan ice cream. Sure, the flavor is good, but where it starts to seem less like the real-deal is in the way it feels, yes? Not so anymore, vegan friends: your ice cream game just got stepped up. Bonus, arrowroot is crazy easy to find these days. Just check out your grocery store's baking aisle or specialty gluten-free section. Bob's Red Mill is a good standby, plus I just really like that guy's face.

For this recipe, you will need:

2 15-ounce cans of coconut milk (I went with one full fat, one light)
3/4 cup of honey
1/2 cup of salty peanut butter
1 teaspoon vanilla extract
1 1/2 teaspoons arrowroot

In a large-ish stockpot, add your coconut milk, honey, peanut butter and vanilla. Bring this mixture to a light simmer over medium heat, whisking often to avoid burning. The heat should make these ingredients meld together pretty seamlessly, but if you notice some obvious separation, keep whisking until evenly combined.

Put a few tablespoons (maybe two) of your warm mixture into a small bowl. Add your arrowroot and whisk together until smooth. Add this mixture back to your stockpot. Whisk together for about one minute and then remove from the heat.

Transfer your ice cream base to a large bowl and refrigerate for about 3-4 hours or until completely chilled. Once chilled, add to your ice cream maker of choice to churn. (If you're using the KitchenAid Ice Cream Maker attachment, this will take about 30 minutes, give or take a few.)

Transfer again (lots of transferring in the ice cream making process, no?) to a freezer safe container to harden further. This will take about 4-6 hours, depending on the coldness of your freezer. If you have the space to place it all the way in the back, do that as this will help it freeze up completely.

This is definitely the best dairy free ice cream I've ever had. Seriously. The peanut butter and salt give it that perfect salty-sweet quality and the coconut milk and honey are super smooth together and the arrowroot, just that little teaspoon and a half, is the star of the show. Happy scooping!