Vegan Snickers Ice Cream Sundae
Summer is coming to an end here in the Northern Hemisphere but it's still HOT as blazes (literally as we've had a tremendous amount of forest fires in the province recently) which means that I've been enjoying plenty of ice cream and soft serve. Typically I go for banana based nice cream because its delicious, easy to make, and convenient since I often have a big bag of frozen bananas in the freezer. I do, however, love to make actual ice cream once in a while. I like to get decadent about it with sauce and toppings. Mmmm.
Today I'm sharing one of my favourite ice creams with you: peanut butter. If you're a peanut butter lover like me, you'll love this too. This ice cream has the flavours of a snickers bar, but in sundae form. And honestly, I know it looks all fancy but it's easier than it looks!
Vegan Snickers Sundae
I created this recipe five whole years ago, crazy right? I shared it on the blog HERE where can check out the pictures. I would have included a photo here but I don't have the originals anymore as my computer crashed and I didn't have it backed up. I've added a bit more jazz and here we are!
As you can see, the actual ice cream recipe is really simple with only 5 ingredients. Wahoo!
Peanut Butter Ice Cream
1 can full fat coconut milk*
1/3 cup water - OR more coconut milk
1/3 cup natural peanut butter
1/3 cup maple syrup
1 teaspoon pure vanilla extract
1/8 -1/4 teaspoon Himalayan salt**
Blend all ingredients in a blender until smooth. Pour into a bowl and chill in the fridge for at least 4 hours. Churn in an ice cream maker according to the manufacturers instructions. At this point it will be like soft serve. Optional: Stir in as many peanuts and chocolate chunks as you like. Spread into a container and freeze for a few hours to get it to a proper ice cream consistency.
Don't have an ice cream maker? (by the way you might be able to get one on sale this time of year. They're inexpensive regardless though). After blending the mixture, freeze in ice cube trays and then process in a high speed blender to create a soft serve. Freeze for a few hours to harden it up some more.
*NOTE: Make sure that its very thick!!! I've made this recipe a number of times but this summer tried it with an organic brand who's "full fat" coconut milk is on the thin side and it didn't work - meaning there wasn't enough fat and when it churned it was more like a weird separated coconut ice sorbet (in a bad way). I had to add a bunch more peanut butter and some more maple to get it back to a creamy consistency and then churn it again.
**Don't be skippin' the salt unless your peanut butter is already salted. The salt really adds flavour and don't be scared, it adds minerals too!
You can choose any or all of the following! I chilled my glass and then drizzled melted dark chocolate around the edge and then sprinkled peanuts on it quickly before the chocolate hardened.
Chocolate Sauce RECIPE
Chopped dark chocolate
Peanut butter sauce
Peanut Butter Sauce
I created this recipe for my easy vegan apple nachos - you can find the recipe video HERE on my Youtube channel.
2 tablespoons full fat coconut milk
2 tablespoons peanut butter
1/2 tablespoon coconut nectar
2-3 teaspoons water
Whisk all ingredients together until smooth.
I can't believe that its September 4th already! Yesterday was my birthday (my hubby surprised me with a new juicer, yay!) - this is always the signal of the end of summer and a fresh start as we move into a new season. On that note, I'm starting a sugar cleanse for the next 2-4 weeks (hopefully closer to 4). I'll be sharing my experience here on the blog along with some savory/low sugar recipes, so stay tuned, and if you want to join me on this cleanse then let me know and we can support each other along the way. This is especially hard for me as it's no secret that I love my sweets. Making desserts for a living also makes it a bit more challenging because I can never escape them. I just have to learn to deal with it while I'm off sugar. Wish me luck! 😀
Feel free to pin! 🙂