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One Last Gasp For National Ice Cream Month (7/30/2014)

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.

Chocolate Peanut Butter Ice CreamIce Cream

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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