Peanut Butter Cookie Ice Cream
Ingredients
The Ice Cream Base
-
2
cans
full-fat coconut milk
-
½
cup
natural cane sugar
-
3
tablespoons
smooth natural peanut butter
-
2
teaspoons
pure vanilla extract
-
¼ + ⅛
teaspoon
fine sea salt
The Cookies
-
1
batch
Flourless Peanut Butter Cookies
Instructions
- Chill the ice cream bowl in the freezer overnight or for at least 12 hours.
- Prepare the Flourless Peanut Butter Cookies and cool them for 10 to 15 minutes before freezing for at least 25 minutes.
- Blend the ice cream ingredients until smooth, being careful not to over-blend.
- Churn the mixture in the ice cream maker for about 22 minutes until it reaches a soft-serve texture.
- Chop 6 cookies into small chunks and add them to the ice cream while churning for another 5 to 8 minutes.
- Serve immediately for a soft texture or transfer to a container and freeze for 2 hours for a firmer texture.
Nutrition Facts (estimated)
Servings
8 (1/2-cup servings)
Calories
365
Total fat
26g
Total carbohydrates
29g
Total protein
6g
Sodium
100mg
Cholesterol
0mg
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