It was really hot in the last few days in Italy. The weatherman says this is the warmer month of June of the last 150 years. So, to find some relief, what’s better than a good ice cream? The recipe for the Vegan Peanut Ice Cream doesn’t require any cooking, is very simple and the ingredients are only 5: the peanut butter, you can buy it in organic food stores, soy milk, choose one without sugar, cannellini beans, in jars already cooked, better without salt or sugar, agave or maple syrup and the seeds of a Bourbon vanilla bean. Don’t worry, I’m not going crazy, cannellini beans in the ice cream?? Since I’m interested in vegan kitchen I use food elements without including them into the traditional two categories: sweet and savory. Legumes have a neutral flavor and can be used in many ways. In this recipe they serve to give smoothy texture to the ice cream, which would normally be obtained using eggs and cream.
100 gr canned cannellini beans
100 gr peanut butter (use only a 100% peanut butter)
110 gr agave or maple syrup
200 ml soy milk (without sugar)
The seeds of a Bourbon vanilla bean
a pinch of salt
Crushed peanuts and dark chocolate to decorate
Place all the ingredients in a blender and mix until smooth and airy. Pour the mixture into a container with a lid and leave in the freezer for at least 3 hours, stirring every 30 minutes. Serve in four bowls, decorating with crushed peanuts and dark chocolate. To make this Vegan Peanut Ice Cream I used the Vitamix S30 Power Blender, which blend all the bean skins and give a velvety texture in a few seconds.