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Peanut Butter Chocolate Pecan Crunch-Cream

Welcome to a creamy and indulgent vegan delight that will leave you craving more - my Peanut Butter Chocolate Pecan Crunch 'Ice Cream!' This luscious frozen treat combines the rich and irresistible flavors of creamy peanut butter, decadent chocolate, and caramel-smooth maple syrup, all perfectly blended with the subtle warmth of bourbon vanilla extract and a pinch of sea salt. I've added crunchy chopped pecans in the final minutes of churning so that every spoonful of this frozen sensation promises a symphony of textures and taste. And the best part? This recipe is entirely plant-based, using almond milk, nut butter and cocoa as the base.

So, whether you're vegan or simply looking to explore a new and tasty dairy-free dessert, I hope you'll enjoy this sweet-craving-satisfaction as much as I do.


- 1/2 cup creamy peanut butter

- 3/4 tsp sea salt

- 1 Tbsp + 1/2 tsp pure unsweetened cocoa powder

- 1 1/2 tsp bourbon vanilla extract

- 1/3 cup maple syrup

- 2 cups unsweetened regular almond milk (I use Almond Breeze)

- 2 oz chopped pecans (optional)

Instructions for Ice Cream Machine or KitchenAid Ice Cream Bowl:

If using a machine or KitchenAid frozen bowl mixer, ensure that the bowl has been frozen overnight for best results. I store my bowl in my deep freezer so that it's ready whenever I want to make ice cream!

Put the bowl in place and turn on your machine or mixer before adding ingredients. This will help to keep ingredients from freezing to the sides of the bowl before it starts churning. If using your KitchenAid, turn on mixer to slowest setting. (See Amazon link below for KitchenAid-compatible Ice Cream Bowl.)

  1. As the paddle turns inside the bowl, add the ingredients in the order listed above, except for the pecans. Be sure to add the almond milk last to avoid frozen build-up on the sides of your mixing bowl.

  2. Allow the mixture to churn at lowest speed for 30-35 minutes. Periodically, turn off the mixer and scrape ice cream from the blades back into the bowl. You may need to do this several times to ensure good mixing. Add the chopped pecans in the final 2 minutes of churning.

  3. Turn off the mixer and hand-stir any unmixed pecans into the ice cream with a large spoon or rubber spatula.

  4. Spoon the soft-serve ice cream into a plastic container. Seal it, and place in freezer for two to three hours or more. Note: It's perfectly ok to eat a soft serve treat if you can't wait... Go ahead, you know you want it!

  5. If you were able to stand the wait for firm ice cream, you've got great willpower! Remove from freezer; scoop into bowls and enjoy!

Instructions for using a high-speed blender:

Pour all ingredients into your blender and pulse to mix.

  1. Pour the mixed ingredients (except pecans) into small plastic containers or ice cube trays and place in freezer.

  2. When frozen, scoop the mixture or cubes into your blender and blend until smooth. Tamp down periodically to ensure even consistency. Add the chopped pecans and hand mix into ice cream or use as a topping.

  3. Serve in bowls as soft-serve ice cream or pour into a sealed plastic container again and re-freeze for firmer ice cream.


Notes: Ice cream will keep well in freezer for up to one month.

Nutrition Info*

Serving size: 1/2 cup

Approximate number of servings in recipe: 6

Calories: 235

Fat: 17g

Carbohydrates: 14g

Protein: 6g

*These numbers are approximate and may vary depending on the brands and types of ingredients you use in your mixture. For example, substituting 1/2 cup of peanut butter in place of the almond butter offers fewer calories and slightly less fat.


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