I know summer is officially over, but its 70 degrees here in Cambridge, MA!! 70!! I also might have an overload of extra Halloween candy because I over-estimated how many trick or treaters I would have. This delightful ice cream celebrates the last of the summer weather, because it’s ice cream, and also uses up that extra candy.
I made this ice cream flavor for my husband. His favorite is vanilla ice cream with chocolate peanut butter cups, and chocolate and peanut butter swirl. It is hard to find in general, and impossible if you are looking for vegan ice cream. Most chocolate peanut butter ice cream has a chocolate ice cream base, this does not. Every time I make this we eat it all in way too short amount of time, then my husband will come home, look in the freezer and ask “oh, is the ice cream gone?” Always with a hopeful expression. There is nothing I can do but make more for him.
I didn’t think this was going to be the ice cream for me due to my love of extreme chocolate, but it is one of my favorites as well. It is like eating a perfectly balanced ice cream sundae without having to make one. The creamy vanilla is set off with the deep chocolate fudgy goodness, and the salty, crunchy peanut butter, YUM! This is a vegan ice cream to impress.
Vanilla ice cream with chocolate peanut butter cup swirl
- 1 batch vanilla ice cream (made without simmering vanilla beans unless you want to)
- 3 TBL crunchy, salted peanut butter
- 2 TBL vegan chocolate chips
- 1 TBL non-dairy milk
- 1/2 tsp pure vanilla extract
- 1/2 tsp pure maple syrup
- 5-6 mini peanut butter cups cut into 8ths. (I use Justin’s mini dark chocolate peanut butter cups)
- Make vanilla ice cream and freeze for 2-4 hours, just enough so it doesn’t start to melt when you stir everything in.
- Meanwhile, heat the chocolate chips, milk, vanilla, and maple syrup together over low heat stirring to combine. (Or microwave for about 20 seconds, then stir together.)
- Place the chopped peanut butter cups in the freezer as well during this time.
- Once you have stirred the chocolate mixture until smooth, place it uncovered in the refrigerator to cool completely.
- Once the ice cream has frozen for a few hours and the chocolate sauce and peanut butter cups are chilled remove the ice cream from the freezer.
- Drizzle the chocolate sauce/scoop gobs of it onto the ice cream, drizzle the peanut butter, sprinkle on the peanut butter cups and fold together.
- Re-freeze the mixture until you are ready to serve it, but at least another hour.