I thought, since I was already making a cake from scratch, I might as well make some ice cream to go with it. And what better flavor to go with an all chocolate cake than creamy peanut butter?
This one is vegan – vegetarian… whatever. I’m unclear on all that encompasses being a vegan or vegetarian… just the basics, so if I’m wrong about this recipe, please feel free to correct me. I’m always up to learning something new!
Here we go:
Peanut Butter Ice Cream (with a hint of chocolate)
(have the ice bowl of your ice cream maker sit in freezer at least overnight)
- 2 14.5 ounce cans light coconut milk*
- ½ cup sugar
- 1 tsp vanilla
- Pinch of salt
*can use thick soy milk or even soy creamer
This is the vanilla base. From there, you can make any number of flavors. Here’s what I added:
- 1 cup creamy peanut butter
- 3 tbsp cocoa powder
Mix all the ingredients together in a large mixing bowl. Add per your ice cream maker’s instructions. Chill in freezer at least 2 hours, or overnight.
It’s delicious! You can’t even tell it’s not made with cream. In fact, I think I’ll be making ALL my ice cream with coconut milk from now on!