Peanut Butter Ice Cream!
How BEAUTIFUL is this British sunshine at the moment?! I don’t know about you but i’m outside enjoying every moment and all i’m interested in eating is cold, refreshing foods.
As an avid peanut butter lover, it was only right to whip up something cold and nutty to fulfil those sweet cravings of mine. It wasn’t even a recipe i’d planned, I simply happened to have all the ingredients and it turned out accidentally vegan too. This is great news for you because it means you probably have all the ingredients too.
I’ve even included non-vegan alternatives for those of you who want to make a dairy version and the best part is you don’t even need an ice cream maker because let’s be honest, it’s hardly an appliance we all have (as much as we’d like one!)
Hope you enjoy this recipe!
-250g Smooth Peanut Butter (I used Pip & Nut)
-400ml Coconut Milk (Use dairy milk for non-vegan option)
-400ml Coconut Cream (Use full-fat cream for non-vegan option)
-80g Sukrin or White sugar
-20ml Maple Syrup
-1/2 TSP Salt
1.Simply simmer your syrup, sugar, milk and cream on a low heat until well combined.
2.Allow to cool then transfer to a blender, add your peanut butter and salt then blend.
3.Transfer to a plastic container to freeze. After 1 hour, stir the mixture to break apart any solid ice chunks. Freeze for another 1-2 hours.