Happy Fourth of July! Time to celebrate with ice cream!
There are times in my life when I have an epiphany. Often when I cook or bake, my epiphanies come when I mix up leftovers together. Sometimes they come when I’m just sitting at the pantry, staring into the abyss. I was at my computer, staring into the abyss at this particular epiphany, but I knew immediately that it would change my life.
OK, maybe that is a bit hyperbolic. But if you have a background like mine, specifically the St. Louis Catholic all-girls high school background, then you know the importance of puppy chow. Puppy chow has many other names, like muddy buddies or monkey munch. It’s essentially a snack mix originally made of Chex cereal, coated in a chocolate peanut butter mixture, then tossed with powdered white sugar, often with other add-ins like candy or nuts. This is obviously not Paleo in the slightest, so my version of puppy chow has a different texture, plus the flavor of coconut, in addition to the chocolatey, nutty, sweet taste. I find it very delightful, and I’m sure you will too!
This recipe needs time to cool and freeze, and it takes several steps, so this is not a quick dessert choice. I break it into 5 main steps: making the puppy chow, cooling it, making the ice cream base, cooling it, then churning them together. I think it makes the most sense to make the puppy chow first, refrigerate overnight, then make and freeze the ice cream the next day, while adding in the puppy chow. Just don’t add the puppy chow into the ice cream while it’s hot – it will definitely melt the ice cream, and make a slushy mess in the ice cream machine!
Puppy Chow Ice Cream
- Paleo Puppy Chow:
- 2 cups toasted coconut flakes instructions to follow
- 1.75 oz dark chocolate or approximately 1/8 cup Enjoy Life Chocolate Chips
- 1/8 cup almond or other nut butter
- 1 tbsp butter
- 1/4 tsp vanilla extract
- 1/2 cup maple or powdered coconut sugar
- Vanilla Ice Cream:
- 1 13.5 oz can full fat coconut milk
- 1 1/2 cups almond or cashew milk
- 1/2 cup pitted Medjool dates
- 1 tbsp vanilla extract
- 1 tbsp coconut sugar
First, toast the coconut flakes by spreading them out on a parchment paper-lined baking sheet and baking them at 300 degrees for about 5 minutes, or until they are a nice golden brown color. Let cool.
While the flakes are baking, gently melt the chocolate and butter in a microwave on low (on power level 4 or less), stopping to blend at 30 second intervals. Keep an eye on it to make sure it doesn't seize up. After about a minute, add in the nut butter and continue to gently melt together. Once it is a smooth liquid, add the vanilla extract last and stir together.
Take the cooled flakes and scoop them into a plastic bag. Pour the chocolate mixture into the bag and gently shake it until the flakes are fully coated. This is a delicate process, because you can easily smash the flakes into crumbs, but since they're going into ice cream, you can just aim for evenly sized pieces.
Next, pour in your powdered sweetener and gently shake until everything is coated. Unfortunately, since powdered maple and coconut sugars are translucent, the puppy chow will not have that characteristic bright white of powdered refined sugar, but I promise, it's just as delicious. Place the bag in the freezer for 20 minutes or refrigerator for an hour.
Next, place all ice cream ingredients in a high speed blender and blend until fully incorporated. Place ice cream base into a freezer-safe container and place in freezer for 30 minutes or into the refrigerator for at least 4 hours. Once chilled, place the ice cream base into your ice cream machine and follow instructions to make vanilla ice cream. Add the cooled puppy chow near the end of the freeze cycle, reserving several handfuls to sprinkle on top. Enjoy!