|Peanut Butter Ice Cream|
We had a visitor over the weekend. Jason loves peanut butter, so VegDad suggested I let him try the peanut butter ice cream I had made last month. I got the ingredients together and put the ice cream base in the refrigerator Friday night, so when he arrived on Saturday I would be ready to make the ice cream. He liked the ice cream and asked me to post the recipe, so here it is.
Modified from the Peanut Butter Ice Cream Recipe in Lick it! by Cathe Olson.
1 can (14 oz) Full Fat Coconut Milk *
1 cup So Delicious Coconut Milk, Unsweetened
1/3 cup Peanut Butter
1/2 cup Demerara Sugar or Agave Syrup
1 tsp vanilla
Whisk ingredients together until smooth. Cover and refrigerate for at least 2 hours. Pour into your ice cream maker and freeze according to your ice cream maker's instructions.
I prefer making this right before I am going to serve it while the ice cream is still like soft serve. If you have more than you need, put the remainder in a freezer container and freeze. When you pull the ice cream out of the freezer, you will have to let it soften before you can scoop.
* I use Native Forest Unsweetened Organic Coconut Milk Classic
I have used this ice cream as the filling in carob chip cookie ice cream sandwiches. It was delicious. This would also be good with swirls of your favorite vegan fudge or caramel sauce.