For this recipe, you will need:
2 15-ounce cans organic coconut milk (Full fat is best!)
1/2 cup granulated sugar
1/2 cocoa powder
1 1/2 teaspoons arrowroot
1 cup vegan peanut butter cups (making your own = committed)
For your peanut butter cups, you can make these several days in advance, though I dare you to have any left by the time ice-cream making day rolls around. But should you possess the willpower, these can be made and stored in a sealed container in the fridge for about one week. (Just thinking about that makes me laugh.)
In a medium stockpot, add your coconut milk, sugar and cocoa powder. Thoroughly whisk together and bring this mixture to a light simmer over medium heat.
Put a few tablespoons (two to three) of your warm mixture into a small bowl. Add your arrowroot and whisk together until completely smooth. Add the arrowroot mixture back to your base. Whisk together for about one minute more and then remove from heat.
Transfer your ice cream base to a large bowl and refrigerate for about 3-4 hours or up to overnight. Once completely chilled, it's time to churn: add to your ice cream maker of choice and follow the given instructions for your appliance. (If you're using the KitchenAid Ice Cream Maker attachment, like me, the churning will take about 15-20 minutes on a medium speed.)
While your ice cream is churning, chop your peanut butter cups. You can go all willy-nilly with this or you can aim for four even quarters. Just keep in mind that the bigger chunks will freeze pretty solid and make for scooping casualties.
Transfer your ice cream to a freezer safe container, layering your peanut butter cups throughout. Move your container to the very back of your freezer to harden completely. This should take about 4-6 hours, depending on the coldness of your freezer.
If you're a fan of Reese's or fill-in-the-chocolate-pb-blank-here, this is your vegan ice cream destiny. It's just the right balance of flavors and a nice salty-sweet medium. Hope you like!
Want some other vegan ice cream flavors?