Peanut Butter and Honey Ice Cream
Ingredients
The base
-
2
cans
coconut milk (28 ounces total)
-
¾
cup
honey
-
½
cup
creamy, natural, unsalted peanut butter
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
fine salt
Optional thickener
-
1 ½
teaspoons
arrowroot starch (optional)
Instructions
- Combine coconut milk, honey, peanut butter, vanilla, and salt in a pot and simmer while whisking.
- If using arrowroot starch, whisk it with a few tablespoons of the mixture, then add it back to the pot and simmer for 1 minute.
- Transfer the mixture to a mixing bowl to cool, then refrigerate until thoroughly chilled.
- If using arrowroot starch, discard any thickened top layer before whisking the mixture again.
- Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions.
- Transfer the ice cream to a chilled container and freeze for several hours before serving.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
300
Total fat
18g
Total carbohydrates
30g
Total protein
5g
Sodium
150mg
Cholesterol
0mg
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