Today I am so excited to share a delicious recipe from Kristy Turner’s new book But I Could Never Go Vegan, and give away a copy to one lucky reader (jump ALL the way to the bottom to enter to win)! Kristy is the blogger behind Keepin’ It Kind. In addition to all kinds of her own great recipes, Kristy hosts a virtual cookie swap each Christmas bringing bloggers from around the world together—you may remember my Sugar Cookies and my Candy Cane Cookies that I shared the past two years. It was an honor to be included, twice!
When Kristy asked if I would like a copy of her new book I jumped at the chance! I always enjoy her creative recipes and her husband’s beautiful photography. Her book is just like her blog—beautiful pictures, fun creative recipes. She has funny chapter titles like “It’s All Rabbit Food” and “But I Hate [Insert Vegetable Here].” The recipes are designed to appeal to those new to veganism, but even the most seasoned vegan will find new ideas!
As we’ve been walking down the allergy road with Jonathan I am especially appreciative that all of the recipes are labeled with NF, SF, GF, etc. And as a graphic designer I appreciate the layout—clean and simple but not boring!
It will come as no surprise that my favorite recipes all came from the dessert sections! And yes, I said sections. There are 2. Thank you very much.
Kristy includes a secret ingredient in her PB cups to make them taste like chocolate covered PB cookies—yum!
The Chocolate Sorbet is delicious—rich dark chocolate, but cool and icy—I will be making this a lot this summer!
My very favorite recipe is the Peanut Butter Chocolate Chip Ice Cream. This one is SO good. And of course I can’t have it right now because it contains peanuts, but that shouldn’t stop you! Kristy is kind enough to share the recipe with you all today!
Make sure to enter the giveaway so that you can win a copy of the book for yourself and get ALL of the recipes! Happy entering!
Peanut Butter Chocolate Chip Ice Cream
Makes 6 cups, Gluten-Free, Soy-Free
As a kid, I loved to drop chocolate chips into the jar of peanut butter and eat them with a spoon, naturally scooping up gobs of peanut butter in every bite. As a grown-up, I generally try to stick to healthier snacks, but I still love the sensation of scooping up creamy peanut butter filled with little chunks of chocolate. That’s what this ice cream is for. It’s the richest, creamiest, nuttiest peanut butter ice cream that, with the help of coconut milk, happens to be vegan! Plus, the chocolate chips are distributed throughout so we don’t have to go fishing for that bite.
Prep Time: 20 minutes
Down Time: 4 to 5 hours
- One 13.5-ounce (~400 ml) can + 1 cup (~235 ml) full-fat canned coconut milk
- ¾ cup (195 g) unsalted smooth peanut butter
- ½ cup (125 ml) agave syrup
- 2 tablespoons arrowroot powder
- 2 tablespoons grapeseed oil, sunflower oil, or canola oil
- 1 teaspoon almond extract
- ¼ teaspoon salt
- ¾ cup (135 g) vegan chocolate chips or chunks
1. Combine the coconut milk, peanut butter, agave syrup, arrowroot powder, grapeseed oil, almond extract, and salt in a blender and blend until smooth. Chill for 1 hour.
2. Process the mixture in your ice cream maker according to the manufacturer’s instructions. When the ice cream reaches the consistency of a thick soft serve, add the chocolate. When it is incorporated, transfer the ice cream to a glass bowl. Place a sheet of parchment paper over it to prevent contact with air (and thus reduce freezer burn). Cover and freeze at least 3 to 4 hours before serving. You may have to let it thaw for about 5 minutes before scooping.
Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, copyright © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
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