Vegan praline crunch ice cream is kicked up a notch with chunks of chocolate and swirls of creamy peanut butter!
Hello Monday! Happy Summer Solstice, which to me means more time to eat ice cream on the porch and sneak in an extra glass of wine. If you have the same idea that I do, have I got a recipe for you. I almost went the fruity route when I was thinking about adding an ice cream recipe, but instead decided to load a chocolate ice cream base with chunks of dark chocolate, pieces of praline crunch and lots of peanut butter. The result is a mix of vegan praline crunch ice cream with just a little extra something to push it over the edge. Personally, I like my ice cream to have lots of chunks of things, as opposed to being the kind where you have to dig around for the good stuff (I’m guilty of picking out the chunks of things in ice cream and then discarding the plain ice cream, whoops!). This covers all the bases of a good vegan ice cream, with a creamy texture that is made easy with full fat coconut milk, easy prep and lots of extra mix ins, no digging required.
I’m pretty proud of this ice cream recipe because it involved trips to three grocery stores, two days of attempting the recipe and one very fast photo shoot that involved trying to take pictures in 90 degree heat while ice cream melted all over my dining room floor. My first batch of this praline crunch ice cream was just a little too icy a wasn’t freezing up properly after churning. So, back to the grocery store I went, in search of the best full fat coconut milk that was going to result in a creamy texture, without being overly rich. In the end, I found that Trader Joe’s coconut cream worked best for me (it’s in the brown and white can), but if you don’t have a TJ’s close to you, I know Whole Foods has a solid option as well. Coconut cream is technically a whole different thing than coconut milk, but when I compared the fat content of a can of coconut milk to coconut cream from TJ’s, they ended up being the same. Just know you are looking for something in a full size can, not the little can of coconut cream! I also 100% recommend that you churn this ice cream, but if you give it a go without an ice cream maker, let me know, I would love to see how it comes out without one. Needless to say, I’m really proud of finally nailing this praline crunch ice cream recipe, it’s so dang good!
Want even more ice cream recipes? I’m collaborating with a group of bloggers to bring you a whole week of ice cream recipes and a giveaway for Ice Cream Week (with goodies from Rodelle, Cusinart, and Tovolo). Don’t forget to enter the giveaway and visit all of the other blogs posting ice cream recipes, which you can find over at A Cookie Named Desire! Happy Monday indeed.
Vegan Peanut Butter Chocolate Praline Crunch Ice Cream
- 2 cans full fat coconut milk 14 oz each
- 1/2 cup cane sugar
- 1/3 cup cocoa powder
- 1 tablespoon vanilla extract
- Mix ins
- 1/2 cup chopped dark chocolate
- 3/4 cup peanut butter
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil melted
- For the pralines:
- 3/4 cup cane sugar
- 1/4 cup coconut milk
- 2 tablespoons coconut oil
- 1 cup pecans chopped
First, don't forget to freeze your ice cream maker bowl at least 24 hours in advance!
In a blender, combine the coconut milk, cane sugar, cocoa powder, and vanilla extract. Transfer the mixture to your ice cream maker and churn according to manufacturer instructions. Mine took about 25-30 minutes, but it depends on your maker.
While the ice cream is churning, prepare the peanut butter mixture and pralines. In a small bowl, whisk together the peanut butter, maple syrup and coconut oil. Set aside.
Line a cookie sheet with parchment paper, set aside. In a medium saucepan combine the cane sugar, coconut milk, and coconut oil Heat over medium heat and stir constantly with a wooden spoon for about 3- 4 minutes. The mixture should start to thicken and smell like caramel. Make sure you are scraping the bottom of the pan with the spoon, you don't want it to burn! Stir in the chopped pecans and cook for an additional 30 seconds to 1 minute, until the mixture thickens a bit more. Transfer the caramel to the lined cookie sheet, spreading out evenly on the parchment paper. Place in the freezer to cool for at least 15 minutes. After it is cool, cut the praline into small pieces and set aside.
Fold in the peanut butter, chopped chocolate and praline pieces to the ice cream after it has churned. Transfer to a loaf pan and freeze for at least 2 hours.