Vegan Chocolate Peanut Butter Ice Cream
Ingredients
-
1
can
full fat coconut milk
-
1
cup
raw cashews
-
1½
cups
cocoa or cacao powder
-
½
cup
unsalted smooth peanut butter
-
¼
cup
coconut oil
-
15-20
pieces
Medjool dates
-
2
tablespoons
maple syrup
-
1
tablespoon
vanilla extract
-
1
pinch
sea salt
Instructions
- Blend all ingredients until smooth.
- If using an ice cream maker, churn the mixture until frozen.
- For the freezer method, transfer to a freezer-safe container and freeze, stirring every 30-40 minutes until firm.
- Serve once the ice cream is fully frozen.
Nutrition Facts (estimated)
Servings
10
Calories
338
Total fat
20g
Total carbohydrates
44g
Total protein
8g
Sodium
20mg
Cholesterol
0mg
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