This recipe series is brought to you by community news service COLlive and Kettle & Cord, the home essentials store in Crown Heights. Today Gitty Rapoport presents her recipe for Coconut Cream Peanut Butter Ice-Cream.
The last vestiges of summer are still here to salvage, and we’re soaking in the sun with this creamy Peanut Butter Ice-cream recipe, topped with a two-ingredient-only chocolate fudge.
Peanut butter and chocolate are truly a match made in heaven – their partnership even being recently recognized by science as the “dynamic sensory contrast”. But we don’t need science to validate humankinds’ nutty love for this classic combo – just look at the long list of candies, chocolate bars and dessert menus that pair the dynamic duo.
Add to that the cold creaminess of this new ice-cream recipe, and you’ll send your peanut butter- chocolate sensors into complete gustatory gaga land. This non-dairy ice-cream recipe replaces fatty heavy whip with the leaner coconut cream, making it the perfect Shabbos, Yom Tov – or any day – dessert.
Watch below as Gitty Rapoport demonstrates her Peanut Butter Ice-cream recipe.
You will need:
6 egg whites
1 cup confectioner sugar
1 can coconut milk
4 tbsp maple syrup
5 tbsp crunchy peanut butter
2 tbsp vanilla sugar
1 cup salted peanuts (coarsely chopped) 3 egg yolks
Hot chocolate fudge
1 can coconut milk
1 package chocolate chips
Mix egg yolks with maple syrup, vanilla sugar and peanut butter.
In another bowl, whip coconut milk and add the peanut butter mixture in.
In a mixer, start beating the egg whites while slowly adding confectioner sugar until soft peaks form.
Fold in the coconut cream, add in salted peanuts and pour into a pan, container or pie crust. Freeze overnight.
Server with hot fudge and more peanuts.
Fudge: Heat coconut milk on a low flame until it starts to steam.
Place chocolate chips in a heat resistant bowl and pour the cream over the chips. Let rest for two minutes.
Whisk mixture until smooth and creamy.