Who would like a no-churn ice cream bursting with the nuttiness from peanut butter, fruitiness from blueberries and the crunch and chewiness of sourdough french toast? It’s vegan, dairy free, kid-friendly and could be made nut-free if you use sunflower seed butter!
It’s freezing in Canberra, Australia at the moment but I’m often craving the texture of ice cream and smoothies (and I know many of my social media friends in the Southern Hemipshere are the same). However, many of my friends in the Northern Hemisphere are experiencing the opposite and consuming ice cream and icy things at the same rate of an IV drip. Basically, there is always a time for ice cream anywhere in the world!
Many vegan ice creams require churning for it to be smooth, creamy and not icy. However I totally get that not all of us has an ice cream churner and often just want a recipe where we can mix, stir and put it in the freezer. Many recipes also require you to defrost your ice cream after you take it out of the freezer… but the ice cream often does not defrost evenly and you’re eating a smooth ice cream mixed with rock-hard blocks.
To prevent vegan ice cream from freezing into an edible solid mass, you basically need ingredients that don’t freeze 100%, including things that are high in sugar or fat. In the wholefoods world, this includes nut butters, tahini and dates! Using a combination of these ingredients and other flavourings results in a decadent and creamy ice cream that you can eat straight from the freezer.
To make things interesting, I wanted to add some texture to the ice cream by incorporating a simple version of sourdough french toast. I is soaked in a date liquid, dusted with cinnamon, baked to make the edges crispy and mixed into the ice cream! I used Bakers Delight Wholemeal Sourdough Vienna for this recipe which was perfect as it didn’t soak in much of the ice cream and stayed chewy and crispy when mixed in (their Regular Sourdough Vienna would work well too). Also, did you know that Bakers Delight bakes their sourdough using a fermented culture and a lot of patience (i.e. the proper way)?! There are no short cuts there so this ice cream is practically healthy, right?!
Feel free to experiment with some flavour combos :). I’ve tried almond butter instead of peanut butter and added cacao powder to it for a chocolatey twist.
Anyway, I hope you enjoy this recipe!
If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!
This post was sponsored by Bakers Delight. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.
Peanut butter and blueberry ‘no-churn’ ice cream with french toast sourdough
- 1 cup pitted dates
- 1 cup Bakers Delight Wholemeal or Regular Sourdough Vienna, torn up into small pieces and packed
- 1 tsp ground cinnamon
- 1 cup peanut butter
- 1 cup canned coconut cream
- 1 1/2 cups plant-based milk, such as almond, soy or coconut
- 3/4 cup blueberries
- Add the pitted dates and torn up bread to a medium-sized bowl and add enough water to cover both. Set aside for 2 hours.
- Preheat oven to 180C.
- Pick out the pieces of bread from the date water and spread across a lined baking tray. Sprinkle the cinnamon over the bread. Bake in the oven for 15 minutes or until the edges are crispy.
- Meanwhile, blend the dates, peanut butter, coconut cream and milk in a blender until creamy. Pour into a freezable container or tin. Mix in the toasted bread into the creamy mixture until combined.
- Add the blueberries to a small saucepan over medium heat. Squash the berries with a back of a fork then simmer until it has reduced to just over 1/4 cup. Puree with a whizz stick.
- Dollop blueberry puree throughout creamy mixture and gently swirl with a knife.
- Put your ice cream container in the freezer for at least 4-6 hours or until very firm. Eat immediately from the freezer. Cover the ice cream container with a lid. The ice cream will keep in the freezer for up to a month.