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Vanilla Peanut Butter Chunk + Chocolate Crunch Ice Cream

For the ice cream mixture:
2 cans full-fat coconut milk
1/2 cup coconut sugar
1 vanilla bean, seeds scraped
For the chocolate crunch:
3/4 cup vegan dark chocolate chips
1 teaspoon unrefined coconut oil
For the peanut butter chunks:
1/3 cup peanut butter
1/4 cup ground dry roasted peanuts
1/2 tablespoon pure maple syrup
*Freeze your ice cream maker bowl for a full 24hrs.
Whisk the coconut milk, sugar, and vanilla beans [~1/4+ teaspoon] in a large pot over medium heat, then add the scraped vanilla bean pod.
Bring to a boil for 2 minutes, whisking frequently as it heats, then pour into a heat-safe bowl.
Refrigerate until fully chilled, or add ice into a larger bowl [about 1/2 full] and place the ice cream mixture bowl into it until fully chilled, whisking every so often to accelerate the chilling. Avoid getting any of the ice/water into the mixture. Add more ice/drain water as needed.
Mix the peanut butter, ground peanuts, and maple syrup together. Freeze for 5-10 minutes to help thicken. Flatten in between two pieces of parchment until it's just under 1/4-inch thick. Slide the parchment onto the pan and freeze for 1 hour.
Remove and cut into small pieces about 1/4x1/4-inch. Place back in the freezer. The PB chunks will not fully harden.Melt the chocolate and coconut oil in the microwave for 30 second increments, stirring each time until fully melted and smooth. Or, use a double boiler for this process.Let cool on the counter. It should still be pourable.
*Be sure to make this about 1/2 way through the ice cream mixture chilling so it has ample time to cool on the counter.
Pour the chilled ice cream mixture into your ice cream maker and turn on. When your ice cream starts to freeze and collect on the mixer, but is still moving smoothly [about 20min for mine], stream the melted + cooled chocolate into the ice cream. Scoop about 1/4 of the ice cream into a glass container, then evenly distribute about 1/4 of the peanut butter chunks. Repeat 4 times, packing down the ice cream as you go.
Serve immediately [it will be like soft serve at this point] or freeze in an airtight container with a piece of plastic wrap touching the top surface of the ice cream [helps prevent freezer burn].
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I love recipes that make me have to triple check the ingredients to make sure its vegan - this looks AMAZING
This is basically almost like Rocky Road ice cream, which is AMAZING.
Anything that says peanut butter chunks sounds good to me!
Yum! This sounds like a flavor I would go for at the supermarket.
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Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time ๐Ÿ˜๐Ÿ˜ I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me ๐Ÿ˜˜ My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400ยฐ for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.
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