The perfect alternative to traditional ice cream, this chocolate peanut butter version is made in a food processor without added ingredients.
Prep time: 5 minutes
Additional time: 6 hours
Total time: 6 hours, 5 minutes
Yield: 8
Ingredients
- 2 cans full fat coconut milk, chilled
- ½ cup cacao
- 1 Tbsp vanilla extract
- 6-8 Tbsp maple syrup, chilled
- 1 Tbsp tapioca flour
- 2 Tbsp runny peanut butter
- ½ tsp cardamom (optional)
- dark chocolate shavings (optional)
Instructions
1. Before you begin, ensure your coconut milk is refrigerated for at least 6 hours.
2. Add all ingredients aside from 1 Tbsp peanut butter to a food processor or blender and puree until fully incorporated. Place the mixture in the freezer for 30 minutes to chill.
3. Transfer mixture to ice cream container or loaf pan and drizzle with the remaining peanut butter. If you’re not using an ice cream container, cover the mixture tightly with plastic wrap ensuring that no air is trapped. Cover that tightly with foil and place it in the freezer for at least 6 hours.
4. Let the ice cream sit at room temperature until it reaches your desired consistency.
Notes:
- If you have an ice cream maker, transfer the mixture directly to the ice cream maker.
- I like to let the ice cream sit on the counter uncovered for at least 30 minutes, but I like mine a bit on the softer side.
- You can substitute regular maple syrup for keto maple syrup for a keto, low-carb vegan ice cream.
- The salad can be made in advance but save the dressing for right before you’re going to serve it.
