How To Make DAIRY-FREE PEANUT BUTTER ICE CREAM
How To Make DAIRY-FREE PEANUT BUTTER ICE CREAM
Vegan Peanut Butter Ice Cream This smooth and creamy peanut
butter ice cream can be totally dairy free and vegan.
Yield 4 – 6 servings
Ingredients
2 cups canned full flat coconut cream (or milk of choice)
4-5 tbsp. raw honey or maple syrup
(Don’t use artificial sweetener).
1/2 cup peanut or other allergy friendly butter
1/4 tsp salt
1/2 tsp pure vanilla extract or vodka
Optional: 1/2 cup mini chocolate chips, chopped peanuts, etc.
Optional Chocolate Swirl:
Melt 1/2 cup chocolate chips or chunks with 1-2 Tbs.
of coconut oil in microwave (25 seconds at at time.)
In a shallow container, pour chocolate onto
ice cream, then using a knife pointed straight down,
drag and swirl the melted chocolate.
Instructions
Stir everything together. If using an ice cream maker,
process according to manufacturer’s directions.
Pour into shallow container and spread evenly.
Press plastic wrap on the surface and freeze.
For creamier texture: Add 1-2 teaspoons of
Agar Agar, or tapioca or arrowroot flour, or extra
vodka.
Without Ice Cream Maker:
Pour mix into either ice cube trays or 1-2 shallow containers.
Freeze. Once frozen, pop the block out of the containers, thaw
just enough for your blender or food processor to be able to
handle it, and blend until smooth. If you don’t have a high-speed
blender like a Vitamix, you can still use a food processor – just
thaw a little longer, then scoop out and freeze up to half an hour
for firmer ice cream.
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