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Vegan Peanut Milk Ice Cream

Vegan Peanut Milk Ice Cream

Honest Cooking

Ditch the usual cow’s milk cream and try a new nut milk beverage featuring peanuts. Plus, we created a delicious vegan peanut milk ice cream with it.

Elmhurst Milked is on of our favorite producers of non-dairy milks. (Check out the last time we wrote about them and other recipes here.) We’re super excited because they just debuted two new flavors featuring peanut milk! Now full disclosure, we love peanuts, peanut butter, peanut butter cups. Peanuts are our jam. And this nut milk didn’t let us down. It truly tasted like peanuts.

Great news, Elmhurst also decided to make a chocolate peanut milk version too, so all of our nut milk dreams have truly come to fruition. Both flavors are made from whole, raw peanuts and feature 6 to 8 grams of protein per 8oz glass.

There are so many things you can do with these peanut milks, splash them into your coffee, blend them into smoothies, make chia puddings, savory peanut sauces, and all sorts of desserts. We decided to create a basic peanut milk ice cream base that you can spruce up with your favorite flavors.

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We decided to riff off the peanut flavor and make a Thai peanut ice cream with sweetened, toasted coconut flakes, chopped peanuts and chili flakes. It’s just the right amount of sweet, creamy and spicy. But feel free to swirl in your favorite cookie crumbs, nut butters, chocolate sauce or anything your creative mind can think up.

Disclosure: We were not compensated for this post. However, we did receive free Elmhurst product in order to make the recipe and we truly love their milks.

Vegan Peanut Milk Ice Cream

Ingredients
  

Base

  • 1 1/2 cups Elmhurst Peanut Milk
  • 3/4 cups date sugar You may also use whole dried dates.
  • 2 cans coconut milk Use the creamiest brand you can find, do not use light or low fat.

Thai Peanut Mix-In's

  • 1/2 cup chopped peanuts
  • 1/2 cup sweetened coconut flakes
  • 1 teaspoon chopped chili flakes

Instructions
 

  • Place both of the cans of coconut milk in the fridge for at least 4 hours.
  • Toast the coconut flakes until golden brown and then set aside to cool.
  • Open cans of coconut and scoop out and into your blending vessel the coagulated coconut fat. Use the coconut water left in the cans for cooking grains or soaking oats.
  • Using a blender or stick blender, combine the peanut milk, sugar/dates, and coconut milk solids until combines.
  • Transfer to your chilled ice cream maker along with the mix-ins and churn until your desired consistency. OR, pour into a parchment-lined pan and stir in the mix-ins. Freeze until desired consistency.
  • Before serving, take pan out of freezer for 15 to 25 minutes and temper it by paddling it with a wooden spoon until it is smooth.

 

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