Chocolate Coconut Ice Cream with Peanut Butter Oatmeal Chunks

 

Maybe it's not quite the season for ice cream, but sometimes it's the best thing even though it's cold outside! I've been known to eat ice cream in -6 degree weather, so I'm always ready!

 

A few weeks ago, I was really in the mood for some good chocolate ice cream. Rather than venture out into the cold, I made my own! It was everything I wanted - creamy & chocolatey with cookie crumbles & a fudge sauce. Yum!

 

 

The leftovers didn't last long! :-) I bet yours won't either.

Chocolate Coconut Ice Cream with Peanut Butter Oatmeal Chunks

Adapted from Minimalist Baker, Edible Perspective, PB Fingers, & Top With Cinnamon Serves 6-8

 

Ice Cream

2 (14 oz) cans light coconut milk

2/3 c unsweetened cocoa powder

1/3 c coconut sugar

1 T arrowroot starch

1 T vodka

 

Combine all ingredients in a blender and process until super smooth. Pour into a large container and refrigerate for 2-4 hours or until completely chilled through. Proceed with making the pb oatmeal balls and the fudge sauce.

 

Hint: No need to rinse out the blender yet. You can use it for the fudge sauce, too.

PB Oatmeal Balls

1 c old fashioned oats

1/2 c ground flaxseed

1 T chia seeds

3 T almond butter

5 T peanut butter

1/2 tsp cinnamon

3 T honey

1/4 c semi-sweet chocolate chips

 

Combine everything except the chocolate chips in a bowl. Fold in the chocolate chips. Roll mixture by the tablespoon into balls. If it is too crumbly, add a touch more honey. If too wet, add a small amount of oats. Place balls on a cookie sheet and refrigerate until firm. Then transfer to an airtight container and store in the refrigerator.

Chocolate Fudge Sauce

2/3 c pitted dates

1 c almond milk (I used Silk Unsweeted Original)

3 T cocoa powder

 

Blend dates and almond milk in a blender until super smooth. Pour mixture into a saucepan and bring it to a boil. Once boiling, turn down the heat to a simmer and cook for 5-10 minutes, stirring often. Mixture will thicken as it cooks. Once it thickens, remove from heat and vigorously stir in the cocoa powder until smooth. Place in an airtight container and allow to cool. Refrigerate to store until time to assemble the ice cream.

After the ice cream mixture has chilled through completely, place it into your ice cream machine (I use the KitchenAid attachment) and churn according to machine's instructions. While it churns, get out a 9"x9" baking pan (preferably metal), your pb oatmeal balls, and the fudge sauce. Crumble 3-4 pb oatmeal balls in the bottom of the pan.

 

Once the ice cream is done, spread half of it over the crumble balls in the pan. Top with more crumbled balls and a thick layer of fudge sauce. Spread the remaining ice cream on top, sprinkle with more balls, and smooth out the top into an even layer. Press a sheet of plastic wrap across the top of the ice cream. Cover the baking pan and place in the freezer for at least 1 hour before serving.

 

Ice cream is best the day it is made. In the following days (if it lasts that long!), make sure to remove it from the freezer 30 minutes or so before you plan to eat it so that it softens.

 

Top with remaining fudge sauce when serving, if desired. (It's the perfect final touch!)