The best was that I used the ice cream to make a milkshake with almond milk (first milkshake in months) and it was like liquid gold.
I won't deny that I may have needed to unbutton my pants for the next few days and my sweet husband asked me if he needed to cancel my gym membership (HINT HINT!), but it's totally worth it.
Here is the link for the RECIPE so you can see a picture.
- 1 14-oz Can Whole or Light Coconut Milk (I used light)
- 1/3 Cup Creamy Peanut Butter (or to taste, I used lightly salted)
- 1/3 cup Agave Nectar, Maple Syrup, Brown Sugar, or Honey* (I used brown sugar)
- 1 teaspoon Vanilla Extract
- 1 Batch Dairy-Free Peanut Butter Chunks (recipe below)
Pour the mixture into your ice cream maker, and follow the manufacturer’s instructions (this recipe is rich enough, that you may have success simply freezing it and stirring occasionally until frozen if you don’t have an ice cream maker).
While that is whirring away, make the PB chunks. The recipe below makes a lotta chunks. If you want to start with less, half it.
When the ice cream is done, pack it into your chilled container, and drizzle the top with as much of the melted PB Chunks as you desire, creating a thin or thick layer. Freeze until mostly firm. The PB chunk layer will be solidified, break it up with a spoon and stir into the peanut butter ice cream. Freeze until completely firm. Spoon into bowls, enjoy.
* If using honey, you will need to heat the mixture slowly in a saucepan until the honey dissolves. Unlike agave, honey is a bit temperamental about dissolving in cold liquids.
Ice Cream-Friendly, Dairy-Free Peanut Butter Chunks
- 1-1/2 Tablespoons Coconut Oil
- 3 Tablespoons Creamy Peanut Butter (I used lightly salted)
- 2 Tablespoons Agave Nectar or Honey (don’t sub sugar here, you want soft chunks)
- 1/4 Teaspoon Vanilla Extract
This makes a lot of PB chunkage, so you may only want to use 1/2 or 3/4 of the recipe for the ice cream quantities in the recipe above. (I used half and it was plenty)