Gluten and Vegan Peanut Butter + Raspberry Ripple Ice Cream

by Julia Thomas

 

As you can imagine this vegan and gluten free version of the American classic is a big hit with my son Charlie and his friends especially at this time of year. I use a very good quality organic and palm oil free peanut butter low in salt and added sugars and then swirl masses of fresh raspberry ripple through it so it looks beautiful as well as tasting delicious

Makes: Approx. 1 litre

Equipment: Ice cream machine

Preparation time: Approx. 30 mins

Cooling time: Thoroughly cooled custard will spend less time churning in the machine and the shorter the churning the smaller the ice crystals and the smoother the ice cream. So cool for approx. 90 minutes and then a minimum 8 hours or overnight chilling

Freeze: Minimum of 5 - 6 hours then transfer to fridge for 20 minutes before serving. Homemade ice cream should be eaten within 1 week

Ingredients

Ice Cream

250ml coconut milk

470ml coconut cream

195g crunchy peanut butter

115g unrefined soft light brown sugar

1 tbsp vanilla extract

Ripple

400g fresh or frozen raspberries

80g unrefined granulated sugar

45ml water (if using fresh raspberries)

  • Put the raspberries, sugar and water if using fresh raspberries into a saucepan and slowly bring to the boil, stirring regularly to stop the sugar burning
  • Reduce to a slow bubbling simmer until the raspberries have broken down, about 10 minutes
  • Remove from the heat and strain in small batches through a metal sieve into a bowl, pressing the fruit really hard with the back of a spoon to ensure you have all the flesh and juice squeezed through, leaving just the pips behind
  • Return the juice to the pan and bring to a slowly bubbling simmer. Simmer until thick and syrupy, about 15 minutes
  • Remove from the heat and leave to cool completely; the ripple will thicken as it cools. Store in a sterilised jar in the fridge for up to 7 days
  • Put the coconut milk, coconut cream, peanut butter and sugar into a medium saucepan over a low heat. Bring to the boil, stirring occasionally to make sure the sugar dissolves
  • Remove from the heat and stir in the vanilla extract. Transfer the mixture to a large bowl, cover the surface with clingfilm to prevent a skin from forming and chill in the fridge for a minimum of 8 hours, but preferably overnight
  • Whilst the ice cream is chilling, put the raspberry ripple in the fridge to cool completely
  • Remove the chilled ice cream from the fridge, give it a quick whisk to loosen it, then churn it in the ice cream machine according to the manufacturer's instructions
  • Transfer the soft scoop ice cream to a suitable container and dribble the ripple over the surface. Using a round ended knife swirl the ripple throughout the ice cream
  • Place the ice cream in the freezer until ready to serve

Recipe taken from: Free From Desserts by Julia Thomas published by Quadrille photograph by Andrew Montgomery and available from Amazon

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