Chocolate Peanut Butter Ice Cream
shared by Jennifer
Details:
-
PT1H5M
- Prep Time: 1 Hour 5 Minutes PT3H5M
- Total Time: 3 Hours 5 Minutes
- Difficulty: Novice
- Serves: 8 people
- Cuisine: American
Open chilled cans of coconut milk and scoop the white coconut cream from the top of each can.Add coconut cream and remaining ingredients to blender and pur
Ingredients:
- 2 Cans Coconut Milk, Chilled
- 2 Cups Silk Unsweet Cashew milk
- 1/2 Cup Unsweetened Cocoa Powder
- 1/2 Cup Peanut Butter
- 1/3 -1/2 Cup Sugar, Honey Or Agave, To Taste
- 1 1/2 Tsp Vanilla
- 1 Cup chopped Peanut Butter Cups, Optional
Directions:
- Open chilled cans of coconut milk and scoop the white coconut cream from the top of each can.
- Add coconut cream and remaining ingredients to blender and purée until smooth. Chill for at least 1 hour.
- Pour into ice cream maker and process according to machine's instructions.
- In the last few minutes of processing, add chopped peanut butter cups, if using.
- Serve immediately or store in freezer. If freezing, place in refrigerator for 10 minutes before serving to soften.
Notes:
Reserve coconut liquid for smoothies!