Some things I know:
– I like ice cream
– My friend Gwen and I were obsessed with Ben and Jerry’s Marsha Marsha Mallow (now known as Smores) ice cream post college. The graham swirls did me in.
– Ben and Jerry have mastered the art of gooey ice cream swirls.
– This was perhaps my finest batch of ice cream to date.
– Sarah’s Graham-azing Peanut Butter sounded like it would be lovely for swirling in ice cream.
– I saw this recipe on Oh She Glows and thought it sounded awesome but a little fussy to roll out all those tiny dough balls.
– I have not yet mastered gooey ice cream swirls but I can roll out tiny dough balls and make a decent batch of ice cream. (Plus it is vegan and gluten free too!)
Banana and Peanut Butter Cookie Dough Ice Cream
– 15oz can full fat coconut milk
– 15oz can light coconut milk
– 2 TB arrowroot powder
– 4 large ripe bananas cut into chunks
– 3/4 cup brown sugar
– Grahamazing PB dough balls (recipe bellow)
– Dissolve 2 TB of arrowroot powder in 1/4 cup light coconut milk. Stir well and set aside.
– Over medium high heat, combine bananas brown sugar and a tablespoon of full fat coconut milk. Heat until brown sugar becomes bubbly and bananas begin to break down.
– Lower temperature to medium low heat and add remain coconut milk. Stir until well combined.
– Remove from heat. Use an immersion blender to fully break down any remaining chunks of banana and create a smooth mixture. Stir in dissolved arrowroot powder. Place in refrigerator until cool.
While the ice cream base was cooling, I got to work on what was supposed to be the pb graham swirl. The mixture was too thick and I was out of peanut butter. Rather than a swirl I decided so to go for a dough balls. Thanks Sarah for the awesome idea.
Grahamazing Peanut Butter Dough Balls
– 2/3 a package of Kinnikinnicks Vegan and Gluten Free Graham Crackers
– 3/4 cup peanut butter
– 2 TB agave
– Place all ingredients in a food processor. Process until uniform texture and consistency. Roll into bite sized balls. Place in an airtight container and freeze until ready to make ice cream.
I simply mixed the ice cream according to directions for the Kitchen Aid. After about 12 mins of mixing, I threw in the dough balls. I didn’t stop the Kitchen Aid this time as the last few times I have done that I have had a hard time getting to start up again. I literally stood next to the mixer and threw the dough balls in one by one.
Results? Awesome! Looking at the ingredients, how can it not be good?! It is not the most photogenic ice cream but it definitely makes up for it in taste.
Getting in the zone for my 7 hours of silence retreat today. We’ll see how that goes :)