Peanut Butter Ice Cream

Makes 1 quart (272g)


2 1/2 cups (600ml) all-natural canned coconut milk

1/4 cup (50g) organic unrefined brown sugar

3 tbsp. (45ml) organic agave syrup

1 tbsp. (15ml) maple syrup

12 oz (340g) organic all-natural peanut butter, weighed

Pinch of sea salt


1. Use a high-speed blender to thoroughly mix all of the ingredients. Chill the mixture in a sealed container for at least 1 hour, or overnight.

2. Add the chilled mixture to your ice cream maker and churn it according to the manufacturer's instructions. Most machines take 10-15 minutes depending on the temperature of the mix, and when the ice cream is finished, it should look like soft serve. Once it's churned, transfer the ice cream to a large freezer-safe container. Wide and shallow containers work well for mixing, freezing, and scooping later on.

3. Smooth the top, cover the ice cream, and freeze it for at least 5-6 hours, or until it is firm. If the ice cream does not fully set, it will compromise the quality of the finished product.

4. Set your ice cream out for 5-10 minutes to soften it before serving for an ideal texture. This ice cream will keep in the freezer for a couple of weeks in an airtight container, but it's best when fresh.


17 views0 comments

Recent Posts

See All