2 ¾ 3 cup almond milk OR coconut milk
2 tablespoons tapioca starch
1/2 cup Justin’s Almond Butter
2 oz (4 Tablespoons) vegan cream cheese
1 ¼ 1 cup refined coconut oil, at room temperature
2/3 cup organic sugar
1/3 cup light corn syrup
1 vanilla bean, split, seeds scraped out and bean reserved
1/2-1 cup dairy free chocolate or Justin's Dark Chocolate Peanut Butter Cups, chopped finely
PREP: Mix roughly 2 tablespoons of the almond milk with the tapioca starch in a small bowl to make a smooth slurry. Set aside. In a medium bowl, whip together the cream cheese, coconut milk and almond butter until smooth and creamy. Fill a medium sized bowl with ice and water (to cool down the créme when it’s done cooking!)
COOK: Combine the remaining almond milk, sugar, corn syrup, vanilla seeds + bean pod in a 4-quart saucepan. Cook over medium-high heat until bubbling. Allow to bubble and boil for roughly 3-4 minutes. Then, remove the pot from the heat and drizzle in the tapioca starch slurry, whisking until combined. Return the pot to the heat and bring the mixture to boil over medium-high heat. Once boiling, reduce to simmer and allow to simmer for 30 seconds-1 minute or until the mixture has thickened slightly. (To test, stir the mixture with a spatula, pull the spatula from the heat and run your finger over the spatula surface coated with milk mixture. Does your finger leave a clean trail on the spatula? If so, its done!) Remove the pan from the heat.
CHILL: Gradually whisk the hot milk mixture into the cream cheese mixture, stirring until well incorporated. Remove the vanilla bean and pour the combined mixture into a blender (OR use an immersion blender!) Blend on high for 2-3 minutes to make sure that the créme is well combined and lump free. Then, pour the mixture into a 1-gallon Ziploc bag and transfer to the bowl filled with ice and water to cool. Let stand in the refrigerator until chilled, roughly 30 minutes.
FREEZE: Remove a frozen canister from your freezer, assemble your ice cream maker and turn it on. Remove the créme base from the fridge and snip off a corner of the ziploc bag, then squeeze the base into the frozen canister and spin until thick and creamy. While the créme is spinning you can add the chocolate (or, you can add it when you pack the créme into a container.) Pack the créme into a storage container. Press a piece of parchment directly over the surface (this prevents freezer burn,) and seal the container with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Recipe by: Lentine Alexis