As you've probably noticed, I've been in an ice cream "phase" lately. I don't question these things, just go with it! My experiments do have a purpose -- other than creating fun things that taste really, really, REALLY good -- I want to learn new ways to affect the consistency and mouth-feel of recipes with my new tools, specifically; vegan ingredients.
This recipe tastes like premium ice cream with all the rich butter-fat and laboratory-created gums, fillers and fake sweeteners that we have sworn to cut out of our diets forever. It is amazing how a little corn-starch and peanut butter combine to make this "Wicked Rich"!
Wicked-Rich Vegan Peanut Butter / Fudge Ice Cream
In a small bowl, combine 2 teaspoons sugar with 4 teaspoons Hershey's Special Dark Cocoa. Mix-in just enough boiling water to create a syrupy texture. Stir until smooth. Set aside.
In a large mixing bowl, mix together:
3/4 cup organic sugar
1/2 cup peanut butter (I used Smart Balance)
2 heaping Tablespoons Corn Starch
1 cup soy milk
Blend on slow for one minute.
Add 2 more cups soy milk and 1 tsp vanilla
Blend slow for two more minutes.
Pour into your Ice Cream Maker and process for 60 minutes.
When your timer goes off, pour ice cream (should be the consistency of soft-serve) into a plastic bowl, alternating layers with the chocolate syrup mix. (I did 3 layers of ice cream with two of chocolate) Give it a final "swirl" with a spoon or knife, then put in the freezer for a couple of hours before serving.
4-1-2012 EDITED to slow down the mixing speed and lengthen the processing time. After several tries, the slower speed and longer freeze time REALLY improved the texture. I would challenge anyone to tell the difference between this are "real" ice cream now! :-D
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