Easy Peanut Butter Ice Cream
Ingredients
The base
-
1
can
coconut whipping cream, chilled (15 oz or 400 grams)
-
1
can
sweetened condensed coconut milk (11.25 oz or 320 grams)
-
1
cup
creamy peanut butter (245 grams)
Mix-ins
-
¼
cup
chocolate chips (40 grams)
-
¼
cup
chopped roasted peanuts (42 grams)
Instructions
- Chill the coconut whipping cream in the refrigerator overnight and also chill the mixing bowl and beaters for at least 20 minutes.
- Beat the chilled coconut whipping cream until thick and creamy.
- Mix in the peanut butter and sweetened condensed coconut milk until smooth.
- Fold in the chocolate chips and chopped peanuts evenly.
- Transfer the mixture to a freezer-safe container or loaf pan and top with additional chocolate chips and peanuts.
- Freeze for at least 4 to 6 hours until firm.
- Let the ice cream sit at room temperature for 10 to 15 minutes before scooping into bowls or cones.
Nutrition Facts (estimated)
Servings
8 servings
Calories
551
Total fat
43g
Total carbohydrates
37g
Total protein
14g
Sodium
211mg
Cholesterol
14mg
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