You will not believe this, but as I was making this, rather than spew expletives as profusely as steam during a frosty morning, I was filled with marvel. This is vegan? This is .. easy? This is quick? Clearly, my mind could not keep up. But then I had a spoon and it quietened. Sorcery. Vegan desserts seem to centre around two things as their foundation, cashews or coconut. Not only am I opped to blitzing tiny nuggets of gold in my blender and praying to whatever deity is up there that I did not screw it up, I seemed to possess tremendous misfortune at playing coconut roulette. What do you mean a can of coconut milk is meant to solidify after an overnight refrigeration? Be very wary of the ingredients list. If it contains a stabiliser, it will not whip. This site was a good place to gauge the varying effects of coconut creams. I'm still yet to strike the proverbial gold, but for now, I'm content with the reassurance that it does work.
Enough about that. Let's talk about the star here. A vegan, no churn peanut butter ice cream layered between brownies and topped with a vegan chocolate fudge sauce. I'm just as surprised and impressed as you are. Yes, it does have a hint of coconut to it, but I will take this over spending ludicrous amounts on nuts when a can of this costs $2. Yes, you can use a singular can. No, it is not the slightest bit icy. Yes, it is ridiculously creamy. Yes, it sets immensely quickly. Yes, it is extremely adaptable. Chocolate? Melt some in or stir in that cacao powder! Cookie dough? Uh, is that a question? Salted caramel? Do it. Although to keep it vegan you'd have to make some via dates and yes, eating my words again, it's actually pretty good. I used a bag of dates that cost me $2 instead of medjool dates and it turned out fine. Better than fine. Vegan desserts that don't hurt my wallet. Victory. You can suck it every overpriced healthy cafe in Sydney. And whilst I have no intention (for now anyway) of converting to veganism, I tend to call back on it for a lighter variation of desserts. Whew. Okay.
Vegan No Churn Peanut Butter Ice Cream Cake
Brownie base (Double recipe for layer cake, make sure you use a springform pan for easy assembly!)
No churn peanut butter ice cream
2 cans coconut milk or cream chilled overnight
1/2 - 2/3 cup peanut or any nut butter
200g pitted dates (if not soft or sticky, soak in warm water for 10 minutes)
1 tsp vanilla extract
Churn pitted dates in a food processor until smooth by adding hot water a little at a time until a paste forms. Empty cans into a mixing bowl and whip until creamy and smooth. Add peanut butter, vanilla and half of date paste and whip until fully incorporated. Taste and adjust by adding more peanut butter or date paste.
To assemble, pour over brownie layer, repeat. Freeze for several hours.
Chocolate fudge sauce
1 cup dark chocolate chips
1/2 cup coconut milk/cream
Pinch of salt
Same rule applies here with chocolate, gently melt both over double boiler, stirring until smooth and allow to cool to room temperature before drizzling.
You could say that this was .. a piece of cake.