This recipe turned out to be a tag team effort! I had dinner at my friend’s house last night and her request was to bring a peanut butter cookies. I knew she was making some homeade icecream, so I made a simple peanut butter skillet cookie to top off with the ice cream. This was her first attempt at making vegan ice cream, and it was FANTASTIC. Holy moly. The combination of the cookie, ice cream and bourbon-caramel sauce was the perfect way to end the weekend. I will definitely be making this next time I need to feed a crowd. YUM.
So here are the recipes. I made the skillet cookie. she made the ice cream. Both are vegan and both are out of this world delicious.
I found the skillet cookie here, and veganized it:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons earth balance, melted
6 tablespoons peanut butter, melted
1 cup loosely packed brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
3 tspns egg replacer, mixed with 4 T warm water
Preheat the oven to 350 degrees F. In a small bowl, stir together the flour, baking soda and salt. Set aside.
In a large bowl, whisk together the earth balance, peanut butter and sugars until smooth. Stir in the vanilla extract. Add in the egg mixture and mix until combined. Stir in the dry ingredients and mix well.
Press the dough into a 12-inch oven-safe skillet. Bake the cookie for 25 to 30 minutes, or until it is set in the middle. If at any time the edges become too brown, tent the cookie with aluminum foil.
We served the cookie warm, topped with this ice cream. Make it. Now. you wont regret it.
- 1.5 cups raw cashews, soaked overnight (or for at least 6 hours), then drained
- 1 cup Bourbon
- 1/2 cup granulated sugar
- 4 Tbsp almond milk
- 1/4 tsp sea salt
- 1 14-ounce can full fat coconut milk
- 3 Tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- 1/4 cup agave nectar
- OPTIONAL: 1 Tbsp tapioca flour OR arrowroot starch for thickening
- Make sure your ice cream churning bowl is frozen and soak your cashews. This is all great to do the night before.
- Add bourbon and sugar to a small saucepan over medium-high and bring to a low boil. Reduce heat to simmer and swirl DON’T stir, until a bubbly caramel forms. It happens pretty quick; less than 10 minutes so stay close. Remove from heat and immediately add 3 Tbsp almond milk, sea salt, and stir. Set aside to cool. Once cooled, taste and add more salt if needed. You could also add a splash more bourbon at this point, but don’t exceed 2 tsp or it can inhibit it from freezing.
- Add all ingredients except bourbon reduction and tapioca flour to blender and blend until smooth, scraping down sides as needed. Use the “liquify” setting if you have it. You want it to be completely creamy and blended with no chunks.
- Add tapioca flour and HALF of the bourbon caramel and blend again. Chill remaining half of caramel.
- Add mixture to ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve.
- Add remaining bourbon reduction in last minute OR stir in with a spoon so there’s a more pronounced swirl.
- Transfer to a freezer-safe container and cover well. Freeze for at least 4-6 hours or until firm.
- Set out for 10-20 minutes (OR microwave for 30 seconds) before serving to soften. Will keep for up to 1 week, though best when fresh.