Peanut Butter Coast

After traversing up the west coast from my childhood home in Oregon, over and through beach and mountain and park and forest and water and snow, we’re sitting in a small restaurant in Seattle where we order real Chocolate Peanut Butter ice cream for dessert.

“Do you think that when we get home, you could add chocolate to the peanut butter ice cream you make?” he asks.

Why, of course. Chocolate goes very well with anything naturally vegan and gluten-free. And while I shockingly haven’t yet incorporated chocolate into this recipe as requested in the few days since our return, I will. Very soon.

In stark contrast to the oppressive heat and humidity of Ohio in July, Oregon and Washington offered a good chill — cold, even. Coupled with layers of athletic clothes, peanut butter + chocolate = comfort food and part of the camping experience, the hiking experience, and finally the downtown experience.

In Ohio, during less climate-oppressive months, combatting the chill means having a crochet experience. Crochet is warm and comforting too, like peanut butter. Is it any wonder that I crochet in peanut butter ? Or vanilla, for that matter? What food reference is this color — wheat? Whoops, that blows the gluten-free deal.

000_2033
But back to ice cream. As stated before, I almost never exactly follow a recipe. I’ve had great success with making one or all of the following substitutions in this Peanut Butter Coconut Ice Cream recipe (Vegetarian Times):  Brown sugar for maple syrup, almond milk for the soy creamer (add a little more vanilla than the recipe calls for if you go this route), full-fat coconut milk instead of light, and creamy peanut butter instead of crunchy. I’ve always used the ice cream maker method. And while I haven’t yet blended liquid or powdered chocolate into the batter, throwing chocolate chips on top of the ice cream upon serving is a no-brainer yes.

000_2167
Peanut Butter Coconut Ice Cream
“A heavy-duty blender (such as a Vita-Mix) makes quick work of this frozen treat, but a regular blender will get the job done if you just keep turning it off and pushing down the ice cubes. Or you can simply blend all the ingredients, chill, and process in an ice cream maker.”
  • 1 13.5-oz. can light coconut milk (1 ½ cups)
  • ½ cup maple syrup
  • ½ cup crunchy peanut butter
  • 1 tsp. vanilla extract
  • 1 cup French vanilla soy creamer, divided
  1. Purée coconut milk, maple syrup, peanut butter, and vanilla in blender until smooth. Pour mixture into 2 ice cube trays, and freeze solid. Transfer to resealable plastic bags if storing for more than 2 days.
  2. Place half of ice cream cubes and 1/2 cup soy creamer in blender, and process until smooth and creamy. Repeat with second tray of cubes and remaining ½ cup soy creamer.000_2169

This is perfect for when:

Your parents and your significant other’s are going to meet for the first time in just a few days.
You’ll be with a new client in your renovation-pause home exactly 12 hours from now.
You’re internally and externally challenged about turning on the air conditioning. In a big way.
The fish bowls need cleaned.
~~~~~~
Another imperfect post, accompanied by:
Melissa — the Allman Brothers
~~~~~~
The other blog.

Advertisements