One little pint of coconut milk ice cream at the grocery is between $5-8 and I think that’s highway robbery, so for Easter, I asked my husband for an ice cream maker and I got one! This is his favorite recipe; I hope you enjoy it too!
Dairy Free Peanut Butter Ice Cream1 14-oz can of whole or light coconut milk (whole makes it pretty rich)
1 14 oz can whole or light coconut milk (I used whole and it was super rich)
1/3 c. natural peanut butter
1/3 c. agave nectar
1 tsp vanilla extract (NOT artificial…ew)
Throw it all in the blender until smooth, then pour it into the ice cream maker. While it’s whirring away, you have the option to make it even more decadent with these peanut butter chunks. Once the ice cream is done, put it into a bowl and swirl the pb chunks into it.
Peanut Butter chunks
1 1/2 Tbsp coconut oil
3 Tbsp natural peanut butter
2 Tbsp agave nectar
1/4 tsp vanilla extract
Combine all ingredients in a small saucepan over low heat, stir until everything is melted and combined. This makes a lot, enough for a double batch of the ice cream recipe above.