This rich vegan ice cream takes a classic flavor combination—chocolate and peanut butter—and thanks to its base of cashew milk, coconut milk, and cocoa butter, it's unlike any chocolate-peanut-butter version we've ever had. The recipe first appeared in Van Leeuwen Artisan Ice Cream (HarperCollins, 2015).
Yield: makes 1 Quart
1⁄2 cup raw, unsalted cashews
1 cup granulated sugar
1⁄4 cup cocoa butter
2 tbsp. plus 2 tsp. coconut oil
1⁄2 tsp. kosher salt
2 tbsp. plus 2 tsp. smooth all-natural peanut butter
3 tbsp. unrefined peanut oil
1⁄4 cup finely chopped bittersweet chocolate
1 cup plus 2 Tbsp. coconut milk
Soak cashews overnight in water. The next day, drain and transfer to a blender with 10 tablespoons water; purée until smooth.
Combine sugar and 3 tablespoons water in a small saucepan over medium-high; cook until sugar has dissolved, about 4 minutes, then remove from heat. Whisk in cocoa butter, coconut oil, and salt until salt has dissolved, 2 minutes more. Place in a blender with cashew and coconut milk, plus the peanut butter and oil, then purée. Refrigerate until cold; transfer to an ice cream maker and process according to manufacturer's instructions until churned and thick. Add chocolate in the last minute of churning. Transfer to an airtight storage container; freeze until set, at least 4 hours. Ice cream will keep, frozen, for up to 1 week.