The timing of this post is going to seen strange. I’m broadcasting to you from Philly, where it’s 18 degrees and Cecily Tynan (a beloved local meteorologist, for all you non-Philadelphians) says it’s below 10 with the wind chill. So tonight is a strange night to talk about ice cream. But just go with it.
Ice cream is one of my favorite desserts. But remember when I told you I don’t eat a lot of dairy? Some people have suggested eating sorbet instead of ice cream. No. Just no. Sorbet is delicious, but to my knowledge it only comes in fruity flavors and I like my ice cream full of chocolatey, peanut buttery goodness. I’ve tried dairy-free ice cream made with coconut milk, but all of the flavors I’ve tasted were lacking a certain creaminess.
I recently came across a recipe for vegan (read: dairy-free) ice cream made with cashews blended with coconut milk. I got curious, so I made it. And I was totally sold! The ice cream was creamy, chocolatey, and peanut buttery. It wasn’t as simple as going to the store and picking up a pint of Ben & Jerry’s, but the result was totally worth the effort!
Get the recipe for Dairy-Free Peanut Butter Chocolate Chip Cookie Dough Ice Cream here.
Do you have a favorite dairy-free snack? Tell me all about it in the comments!