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
- Prep Time: 240 minutes
- Total Time: 240 minutes
- Yield: 4 -6 cups 1x
Description
Vegan praline crunch ice cream is kicked up a notch with chunks of chocolate and swirls of creamy peanut butter!
Ingredients
- 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)
Instructions
- 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.
Liz @ Floating Kitchen says
So I think you, me and Sara all need to trade our salty, sweet, nutty ice creams. Also, love that shot of you holding the cone!
Heart of a Baker says
YES I’m all for that plan! Thanks love, it took about 15 shots to get, ha 🙂
Strength and Sunshine says
So good! That crunch sounds perfect! You’ve hit all the taste-buds!
Heart of a Baker says
Gimmie ALL the crunch!
whiskandshout says
Um, this sounds delicious! I love the pralines in pralines & cream ice cream, but there is definitely a pb/chocolate element missing from that flavor that this ice cream has! So yummy 🙂
Heart of a Baker says
I’m always in the belief that peanut butter makes it better, right? 🙂
Traci | Vanilla And Bean says
OMGee Abby! This is jam packed with the good stuff! I’m completely in love… because I’m guilty of diggin around too. I applaud your efforts to make the creamiest ice cream… I’ve not mastered a creamy no churn yet.. as I recommend churning as well. Three trips to the store was well worth this my dear!
Heart of a Baker says
Ha, I’m glad I’m not the only one! I know it annoys the crap out of my hubby, but I want the good stuff! I still can’t master the no churn, churning just makes it so much better!
Erica says
SO AWESOME! I’m totally with you on all the mix-ins, the more the better!!! And the peanut butter swirl… SWOON. I’m so so into it.
Heart of a Baker says
More = BETTER! Thanks Erica! xo
Julia says
SO MUCH YUM! The chocolate-peanut butter experience is the best ever and I’m dying over this praline twist. This ice cream was definitely worth the trips to 3 different grocery stores, yes, ma’am! I obsess.
Heart of a Baker says
I agree, worth fighting all the crowds and searching out the right coconut milk! 🙂
Sarah | Well and Full says
Be still my heart!! VEGAN peanut butter chocolate praline ice cream?! I wish I could reach into my screen and have a scoop of this right now!! 😀
Heart of a Baker says
Come on over sister, I have plenty in my freezer! xo
Rosemary Troxel says
This ice cream sounds like it would be good for a birthday party! Now who might be having a birthday soon???? Hmmmmmm.
Heart of a Baker says
Hehe, I wouldn’t know! There is a cake recipe coming up to celebrate that birthday soon 🙂
Trish says
I HAVE to make this!! I just made a no-churn peanut butter ice cream and it was ok. Not very sweet which wasn’t so good for my husband and son. Now for my question: Coconut cream. I usually buy the Native Forest coconut milk and stick it in the fridge overnight to get the solid cream part, but this isn’t what you’re talking about, right? I don’t think I’ve ever seen coconut cream apart from the frozen stuff you can now buy which is similar to Cool Whip. You do say full fat coconut milk in the ingredients but then mention coconut milk is very different to coconut cream. I’m a novice when it comes to baking and sweets, always have been. I’m sorry if the answer to my question is obvious! Please let me know when you get a min as this needs to be made this weekend!!! 😉
Heart of a Baker says
No you are totally right, it is kind of confusing! So you can go ahead and use full fat coconut milk, you don’t have to stick it in the fridge but it would actually help with the process since it would make the ingredients cold and speed the churning process along 🙂 I still haven’t found a no churn recipe that I like, so I’m with you on that one! Enjoy Trish! Please let me know if you have any other questions!
cookienameddesire says
I am so with you on bigger and more chunks in ice cream. In my world the chunks to ice cream base is about 50-50. Or at least close to it. This combination of peanut butter, chocolate and PRALINE is just beyond. I have to try this asap. Thanks for joining me this week!!!
Heart of a Baker says
Glad I’m not alone! Thanks for putting it together Amanda! xo
Mary Miller says
It says almond milk in directions but no amount is given. Can you tell me how much to use please?
Heart of a Baker says
Hi Mary, so sorry about that! I have corrected the recipe!
jeanettethomsen84 says
Wow…this look amazing. Chocolate, peanut butter and nuts…so yum 🙂
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Heart of a Baker says
All the best things, right? 🙂
Sophia @ Little Box Brownie says
I wish it wasn’t winter here, this looks and sounds AMAZING
Heart of a Baker says
I think even in the winter this would be amazing! 🙂
Jo S. says
Is it possible to sub cane sugar with coconut sugar? I am sensitive to cane sugar.
Heart of a Baker says
Yes, go right ahead!
Debbie says
This ice cream looks delicious!
Do you add the peanut butter and pecans when the ice cream is almost done? don’t see it in the instructions.
Heart of a Baker says
Yes you do! I’ll make sure to go back and add that in 🙂
Lauren says
This looks amazing! And those mix-ins…how could you go wrong?!
Heart of a Baker says
I’m ALL about the mix- ins!