While the ice cream is dairy-free, it is not vegan because I sweetened it with honey. Honey is the perfect sweetener for coconut milk ice creams. Since it never fully freezes, the ice cream stays soft enough to scoop straight from the freezer and offers a more traditional ice cream texture on the first bite.
Peanut Butter Ice Cream
Creamy, dairy-free peanut butter and honey ice cream made with coconut milk instead of cow’s milk. This ice cream is rich, delicious and easy to make! If your peanut butter already contains salt, reduce the amount of salt shown below (just add salt to taste). Don’t forget to put the bowl of your ice cream maker in the freezer at least one day in advance. The recipe yields a little less than 1.5 quarts of ice cream.
Preparation Time: 5 mins
Cook Time: 5 mins
Total Time: 10 minutes
Yield: 6 to 8
Method: Ice cream maker
Author: Cookie and Kate
Ingredients for Peanut Butter Ice Cream
- 2 cans coconut milk (28 ounces total), either 2 cans full fat or 1 can full fat and 1 can light
- ¾ cup honey
- ½ cup creamy, natural, unsalted peanut butter
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine grain sea salt
- 1 ½ teaspoon arrowroot starch (optional), whisked with a few tablespoons of the coconut milk mixture
- Dash ground cayenne pepper (optional)
Instructions1In a Dutch oven or a big, heavy-bottomed pot, combine the coconut milk (don’t worry if the coconut solids have separated from the liquid), honey, peanut butter, vanilla, and salt. Bring the mixture to a simmer over medium-high heat, whisking often to prevent scorching.
SERVING SUGGESTIONS: This ice cream would be awesome with crumbled graham crackers or magic shell on top.
STORAGE SUGGESTIONS: This ice cream should keep well in the freezer for a couple of weeks, stored in an air-tight, freezer-safe container.
CHANGE IT UP: Add finely chopped chocolate near the end of the churning process.