I love peanut butter ice cream, and I love chocolate with peanut butter, but carob deserves a place too. For those not familiar with it, carob is a fruit that is made into a powder like cocoa powder. It tastes similar to cocoa powder, but sweeter and less bitter. For those that avoid chocolate (for instance, those who are sensitive to the caffeine in chocolate or find that chocolate exacerbates migraines) carob makes a great alternative. It’s also delicious and worth eating for its own flavor. In the same way that chocolate and peanut butter love each other, so do carob and peanut butter. So let’s make Peanut Butter-Carob Ice Cream, which might be one of the best ice creams I’ve ever made!
You need a blender or food processor for this recipe. As you can see in the pictures below, I used a food processor, but a blender would actually be easier. Your local grocery store might stock carob powder, but if not, Amazon has you covered [affiliate link].
Variations to try:
- Use crunchy peanut butter or top with roasted peanuts
- Add cacao nibs for extra crunch
- Top with homemade Any Flavor Magic Shell
If Peanut Butter-Carob Ice Cream sounds good to you, you might also like:
- Peanut Butter and Honey Ice Cream (dairy free with a vegan option)
- Mocha Almond Crunch Ice Cream (lactose free with a dairy-free option)
Peanut Butter-Carob Ice Cream (vegan)
Makes ~1 quart
Ingredients
Instructions
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BLEND ALL BUT 1 INGREDIENT
Place the coconut milk, peanut butter, agave syrup, sugar, carob powder, salt, and xanthan gum (if using) (everything but the 3/4 cup non-dairy milk) in a blender or food processor and blend until smooth.
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ADD NON-DAIRY MILK
If you're using a blender (or if your food processor can handle the volume of liquid), add the non-dairy milk and blend a final time. Otherwise, transfer the mixture to a bowl and whisk in the milk.
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CHILL
Transfer to a container and chill in the fridge for 8 hours or overnight.
For a quicker chilling time, place the bowl containing your mixture in an ice bath (a larger bowl containing ice water) for a few hours. Stir the mixture occasionally. As the water in the ice bath warms up, pour off some water and add ice to keep the mixture chilling as quickly as possible.
Ideally, the mixture will be about 40 degrees when you churn it.
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CHURN
Before you start churning, set up everything you'll need to quickly transfer the ice cream from the machine into a container for freezing. I use a knife to scrape down the dasher (or paddle) and a wooden spoon to scoop out the ice cream. When you are ready to churn, ideally your base will be about 40 degrees.
Set up your ice cream maker according to the manufacturer's directions. Pour your mixture into the ice cream maker and churn. Because this mixture is thicker than many ice cream bases, it churns more quickly than most. In my machine the perfect churning time is 10 minutes, but your experience may vary.
The ice cream is ready when it has the consistency of soft serve and has started pulling away from the edge of the canister.
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STORE
When the ice cream has finished churning, scoop it as quickly as possible into your storage container. Cover it with plastic wrap or parchment paper, if using. (Placing a sheet of parchment paper between the container and lid will help prevent frost, or you can press plastic wrap directly onto the surface of the ice cream.) Put the container in the freezer. The ice cream will be fully firm in a few hours.
Note
Recommended equipment: (may include affiliate links)