Check out the blog post Nick (The Peanut Butter Boy) has done for the Peanut Butter Exhibition #10--Things Are Heating Up! He has posted the three winners and links to all the recipes that were entered. As one of the judges, it was really hard to pick a top three because there were so many great recipes. Coming in with the highest score from all the judges combined scores was this Spicy Peanut Butter Ice Cream made by Shannon at Tri to Cook.
Something about that (maybe it’s because I love ice cream!?) just kept me thinking I had to make it. The ice cream (it’s really vegan as it’s made with coconut milk—no dairy) is simple to make but definitely has that kicked up flavor as the peanut butter has some spice to it—a little cayenne, a little chili powder, some paprika. It’s well heated up. I’m kind of wimpy, so I didn’t add quite as much spice as suggested (the spicy peanut butter recipe came from Nick himself, but he did mention you didn’t have to add as much as he suggested). I ended up just doing a few shakes of this and that and it was still plenty warm.
I like that this was also different because it has no dairy in it (or eggs), so it’s vegan—not that I am, but I like trying different things like that. The main ingredient, besides peanut butter is coconut milk and I just happened to have a can, which is not usually something I keep in my pantry. After reserving a little of the milk to add to some cornstarch, the lite coconut milk, spicy peanut butter, a little brown sugar, and some cinnamon are brought an almost-boil. The cornstarch/milk mixture is then whisked into it and it thickens. Remove it from the heat and add some vanilla. Pour the mixture into a blender (be careful, it’s hot) and blend for 30 seconds or so. Chill the mixture until cold. I always put it in a bowl and set it in an ice bath—it literally only takes less than a half hour to become cold and I stir it from time to time. Or you could just refrigerate it in a covered container until it’s cold. Churn in an ice cream maker according to the manufacturer’s instructions. Put in a covered container in the freezer for a few hours (though it’s great as soft serve!). Serve it with peanut butter shortbread cookies.
You may be wondering what those brown specks in it are? Guess. Of course, you’re right if you guess chocolate! I decided to drizzle in some melted dark chocolate as the ice cream was almost done churning. Great idea, I’d have to say. This is one of the most creamy ice creams I’ve ever made, which I was actually kind of surprised about as I thought it would be kind of icy.
Spicy Peanut Butter Ice Cream, adapted from Shannon at Tri to Cook by Katrina, Baking and Boys!
1 can lite coconut milk (2 tablespoons reserved)
1/3 cup spicy peanut butter **see recipe below
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cornstarch
3/4 teaspoon vanilla extract
1 1/2 ounces good dark chocolate, melted
Pour all of the coconut milk, except the 2 reserved tablespoons, into a medium saucepan. Add the peanut butter, brown sugar and cinnamon and whisk it all together. Over medium low heat, bring it almost to a boil. In a small bowl, whisk together the 2 tablespoons of coconut milk and the cornstarch until there are no lumps. Just as the mixture in the saucepan are almost to a boil, stir in the cornstarch mixture. As it thickens slightly, remove the pan from the heat and whisk in the vanilla.
Carefully pour the mixture into a blender and with the lid secure, blend for about 30 seconds. (You need to be careful with hot liquids in a blender, but mine was fine.) Pour into a medium sized bowl and set that bowl in a bigger bowl filled with ice and water to cool it. Str from time to time. In less than 30 minutes, the mixture will be cold and can then be churned in an ice cream maker. Churn according to manufacturer’s instructions. During the last few minutes of churning, drizzle in melted chocolate. Put in a covered container in the freezer for a few hours—or serve it soft serve! Serve with a sweet cookie—like Peanut Butter with Chocolate Shortbread.
**Spicy Peanut Butter--
1/3 cup natural creamy peanut butter
a few shakes or big pinches of chili powder, cayenne powder, ground red pepper (or flakes) and paprika—to taste
Stir all together in a medium sized bowl until well combined. Taste and adjust seasonings if you’d like it spicier.
Peanut Butter with Chocolate Shortbread, adapted from Land O Lakes, by Katrina, Baking and Boys!
3/4 cup unsalted butter, softened
1/3 cup creamy peanut butter (I used organic, natural pb)
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 cups (240 grams) flour
3/4 cup semi sweet chocolate chips, chopped (or mini chips)
Preheat oven to 375 degrees. Lightly spray a 9x13 pan (or 10x15 jelly roll pan) with cooking spray. Set aside.
In the bowl of an electric mixer, beat together the butter and peanut butter, add the sugar and vanilla and blend until well combined, about 2 minutes. Scrape sides of bowl. Add the flour and mix just until flour disappears. Stir in the chocolate.
Spread dough evenly in pan and bake for 12-15 minutes (mine took 14 minutes). Remove from oven to a cooling rack and score bars immediately in to 24 bars. Be careful as they are soft and cutting them may cause them to crumble. Don’t push the knife all the way to the bottom of the pan. Let the bars cool completely, then cut all the way once they have hardened.
You can also dip one end of each bar in some melted chocolate (but I didn’t do that).
Love these sandy, buttery, peanut butter and chocolate bars.
Congratulations to the Peanut Butter Exhibition Winners—it was really fun to be part of the judging! (Thanks, Nick!)
Spicy Peanut Butter Ice Cream by Shannon at Tri to Cook 1st place Love it, Shannon!
Peanut Butter and Milk Chocolate Entremet 2nd place by Lisa, at Parsley, Sage, Desserts and Line Drives. Check out this fantastic, gorgeous, delicious looking cake!
Thai Chicken Peanut Panini, 3rd place by Natalie at The Sweet’s Life. I will be making this soon and can’t wait!
Really, check out all the entries for the exhibition on Nick’s blog, you’ll want to try them all, too!