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It all happened so quickly….oh, well. July was National Ice Cream Month, and a good month it was! Frankly, in California every month is ice cream month. But let’s celebrate the end of this special month with a delightful vegan ice cream recipe from Attila Hildmann, a self-taught vegan chef, with bestselling books Vegan for Fit and Vegan for Fun.
Ingredients for 2-3 scoops:
¾ cup peanut butter (200 g)
2 cups ice cubes (260 g)
4 tablespoons agave syrup (65 g)
1 pinch iodized sea salt
½ teaspoon ground vanilla
5 tablespoons organic cocoa (40 g)
Preparation Time: approx. 5 minutes plus approx. 20 minutes cooling time
Mix the peanut butter, ice cubes, agave syrup, sea salt, and vanilla thoroughly. Take out half the mixture and mix with cocoa. Stir both mixtures slightly with a fork, so that they both look marbled. Set in the freezer for approx. 20 minutes to cool.
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