Congratulations to all of our friends and American Cancer Society Charity Runners who ran the Chicago Marathon on a chilly 38 degree Sunday morning! I am definitely inspired by all who ran, especially our friend Jeremy who got three of his siblings and his dad to come into Chicago and run the marathon together – amazing! And our ACS Charity Runners are an incredible group – we had over 650 runners Sunday morning, who raised nearly $1 million to further our work in helping patients and research new treatments and cures. Bravo!
Several months ago, we gathered at one of our favorite neighborhood spots, Uncommon Ground, to celebrate our friend John’s birthday. We scored the big common table by the windows and had a grand evening of food and conversation. At the end of the meal, we shared a few desserts around the table, and the definite favorite dessert for a few of us was their salty peanut gelato.
I’d been meaning to try my hand at peanut ice cream all summer, I just never got around to it. And inspiration finally struck on Thursday evening. This ice cream is about as simple to make as they come – dump everything in a blender and whiz until smooth, chill, churn. If you want to get super-fancy (and trust me, you do), make up a batch of chocolate covered peanuts, and mix those into the finished ice cream. And I have to say – my ice cream might just be better than Uncommon Ground’s – and it’s dairy-free.
This is truly about as decadent as ice creams come – it’s a fat-on-fat treat, with salty and sweet flavors that hit my sweet spot. I could eat a small dish of this ice cream every night, but I won’t – because that simply wouldn’t be good for me. I ended up taking most of this ice cream to our “Early Thanksgiving” feast with all of our friends on Saturday night, and it seemed to be a hit all-around. And if you really want to eat a big dish of this one – you might need to get out there and run a marathon first! It’s high-calorie, but oh-so worth it.
Peanut Butter Ice Cream Makes 1 quart 8 servings DaliyBurn Nutritional info Highlight the two lines below if you REALLY must see the nutritional info (I warned you!):
593cal per 1/2 cup, 400cal from fat, 45g fat, 36g carbs, 130mg sodium, 350mg potassium, 4g fiber, 13g protein
1 cup fresh ground peanut butter (no sweetener/salt added)
2 cans coconut milk
3/4 cup sugar
1/2 tsp salt
2 T vodka
Chocolate covered peanuts:
2/3 cup roasted peanuts
3 oz chocolate chips
Making the peanuts:
Melt the chocolate in a double-boiler, or in the microwave if you have a “melt” setting. When the chocolate has melted, pour in the peanuts and stir to coat. Turn the covered peanuts out onto a small piece of parchment paper, and spread out into one layer of peanuts. Stash the chocolate peanuts on the parchment in the freezer to harden until you’re ready to churn the ice cream. Then, chop the peanuts into small, bite-sized pieces.
Making the Ice Cream:
Pour all ingredients in a blender. Blend until smooth. Taste, and adjust seasoning – adding a bit more salt, if needed. Chill thoroughly and churn in your ice cream maker. When the ice cream is done churning, mix-in the chocolate covered peanuts as you scoop the ice cream into your storage container, making sure to distribute somewhat evenly.
A note on peanut butter: I used the grind-it-yourself peanut butter from Whole Foods, that contains nothing but peanuts. If you don’t have this option, just go for one of the natural jarred peanut butters that contain nothing but peanuts and salt, and then just reduce the amount of salt in the recipe.