Vegan Cocoa and Peanut Butter Ice Cream

In this masterclass by Chef Andrés Lara, you will learn to engineer a Vegan Cocoa and Peanut Butter Ice Cream that balances the fat content from the peanut butter with the cocoa solids to create a smooth plant-based dessert that scoops perfectly.

In this recipe, you will learn Chef Lara’s system to produce a vegan cacao and peanut butter ice cream made with rice milk that is rich and velvety.

It’s the perfect gelato canvas for the crunchy puffed rice pecan clusters made with Cacao Barry’s Alunga 41% Chocolate that define this recipe and intensify its crunch.

Designed for gelato artisans and vegan enthusiasts, this Vegan Cocoa and Peanut Butter Ice Cream recipe focuses on texture contrast and technical expertise with an in-depth look at gelato-making staples like neutrose stabilizers, glycerol monostearate, and trehalose sugar, among others.

By the end of this vegan cacao and peanut butter ice cream tutorial, you will have a recipe that satisfies both chocolate and peanut butter lovers alike. Enroll today!