A rich but clean take on the southern classic of salted peanuts and sweet, fizzy cola.
If you have a large liquid measuring cup, you can easily measure the peanut butter's volume by displacement. Pour in the Coke and corn syrup, then add enough peanut butter to raise the fluid volume by half a cup. If you own an immersion blender, you can blend the entire base right in the measuring cup.
If your diet prohibits white sugar refined with bone char, feel free to substitute an equal volume of raw (turbinado) sugar here.
Read more on the technique behind vegan ice cream.
Peanut and Coke Sorbet
About This Recipe
|Yield:||makes 3 1/2 cups|
|Active time:||45 minutes|
|Total time:||4 hours|
|Special equipment:||ice cream maker, blender or immersion blender|
|This recipe appears in:||How to Make Great Vegan Ice Cream Scooped: Peanut and Coke Sorbet|
- 1 1/2 cups (1 12-ounce can or bottle) regular Coke
- 1/2 cup light (clear) corn syrup
- 1/2 cup smooth peanut butter
- 1/4 cup sugar
- 1 tablespoon molasses
- 1/4 teaspoon vanilla extract
- Salt to taste
- 1/2 cup roasted and salted peanuts, chilled in freezer
In a blender or vessel that can fit an immersion blender, combine Coke, corn syrup, peanut butter, sugar, molasses, and vanilla and blend on high speed until very smooth, about 30 seconds. Add salt to taste, then chill base in refrigerator until very cold, about 3 hours.
Churn in ice cream maker according to manufacturer's instructions. In last minute of churning add peanuts, then transfer ice cream to an airtight container and harden in freezer for at least four hours before serving.