Dairy-Free Chocolate Peanut Butter Ice Cream

• Vegetarian
• Gluten free

• Canned Goods

  • 1 can Coconut cream, full-fat

• Condiments

  • 1/4 cup Honey
  • 1/4 cup Peanut butter, creamy
  • 1/4 cup Peanut butter

• Baking & Spices

  • 2 tbsp Cocoa powder, unsweetened
  • 1/4 tsp Salt
  • 1 tsp Vanilla

Found on joyfoodsunshine.com

Ingredients

• ¼ cup creamy peanut butter
• 1 can full-fat coconut CREAM (not milk…cream)!
• ¼ cup honey, or maple syrup
• ¼ cup peanut butter
• 2 TBS unsweetened cocoa powder
• 1 tsp vanilla
• ¼ tsp salt

Directions

• Cover an 8x8” baking pan with wax paper. Drop 1 tsp spoonfuls of PB on the waxed paper. Put in the freezer to harden.
• Add all ice cream ingredients to your blender (Vitamix).
• Blend for 30-60 seconds or until your mixtures is smooth and uniform throughout.
• Turn your ice cream maker on and pour your mixture into the machine while it is spinning. (**See note below if you do not have an ice cream maker)
• Let your ice cream churn for about 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
• Add the peanut butter chunks at the end of churning. You can add them to the ice cream maker just before the mixture becomes too hard, or you can mix them in by hand.
• Transfer to an airtight, freezer-friendly container and put in the freezer for at least 1 hour, or until completely frozen.
• Makes about 1 pint of creamy DELICIOUSNESS!