And speaking of peanut butter… (see my last post)
Always have your ice cream maker thing in the freezer so that you can whip up ice cream ANY time. Especially when peanut butter inspiration hits like it hit me this week. If you like chocolate peanut butter ice cream, just add 1/2 cup of raw cacao powder.
Just because it is December and raining outside, doesn’t mean a cone is not in order!
2 cans organic coconut milk
3/4 cup vegan sugar
1 teaspoon vanilla extract
1 cup organic smooth peanut butter, room temperature
Combine the coconut milk, sugar, vanilla and peanut butter. Whisk it all together and get it as smooth as possible. Refrigerate for at least 2 hours.
Pour the coconut milk mixture into the ice cream maker and churn for 10 minutes.
Turn out into a Tovolo ice cream tub or a freezer safe container with a piece of wax paper on top. Freeze, and enjoy!