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!
Sourdough is perfect for thsi recipe as it doesn't soak in much ice cream and stayed chewy and crispy when mixed in. 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!
See my other vegan ice cream recipes
- No Churn Biscoff Ice Cream
- Vegan Berry Ice Cream Cake
- Ultimate chocolate vegan ice cream cake
- Mango Coconut Weis Ice Cream Bars
Peanut butter and blueberry ‘no-churn’ ice cream with french toast sourdough
- 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 ¼ 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.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.