It’s simple to prepare, but it’s sure to dazzle everyone to whom you serve it! That goes into the freezer for awhile (preferably a few hours) to firm up, and right before serving, it’s drizzled with a thick and luxurious vegan peanut butter fudge sauce. Then, a layer of vegan vanilla ice cream is added, followed by a layer of vegan chocolate ice cream. A date-walnut-cocoa crust is pressed into a round cake pan lined with parchment. I made this for the first time on New Year’s Eve, and I haven’t stopped thinking about it since. No menu is complete without dessert, so allow me to introduce to you what is sure to become a new favourite in your house: Vegan Chocolate Vanilla Ice Cream Pie with Peanut Butter Fudge Sauce! So far, I’ve shared Moroccan Chickpea Burgers, White Bean Spinach Artichoke Dip, and Buffalo Tempeh Fajitas. Even though they didn’t make it to the Super Bowl, I figured I would still make the most of it by developing some game day recipes for everyone to enjoy. While I’m not the biggest NFL fan in the world, the rest of my family certainly is, and I’ve been humouring them by cheering for the Green Bay Packers this year. If you have been following along all week, you know that it’s Super Bowl week here at Up Beet Kitchen. For when you really want to impress without spending too much time baking a dessert, there’s this vegan chocolate vanilla ice cream pie with peanut butter hot fudge sauce! With a press-in date-walnut crust, two flavours of ice cream, and seductive peanut butter hot fudge sauce, this is my favourite dessert for sports night, date night, or any old night!
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