Sweets
Chocolate Peanut Butter Ice Cream
This ice cream is packed with healthy fats, protein, and raw cacao, which is one of the most nutritious foods in the world! It is also dairy and gluten free. I've been enjoying it for breakfast with homemade granola and nut butter! The coconut cream does the trick to make it nice and thick. I bought mine from Trader Joes. I love that the ingredients are simply coconut cream and water- no added gums!
Recipe chocolate peanut butter ice cream
Ingredients
- 1 can coconut cream of full fat coconut milk
- 1/2 cup peanut butter
- 1/2 cup cacao powder
- Sweetener of choice (3 pitted dates and/or 2 tablespoons honey... depending how sweet you like it)
- 1 teaspoon vanilla extract
Instructions
- Add all ingredients to a high speed blender.
- Serve immediately, or put in the freezer for a few hours to make it firmer.
- Store leftover ice cream in the freezer, preferably in a wide, shallow container to aid in future defrosting.
- By the next day, your stored ice cream will have become very hard in the freezer. Just plan ahead when you want to eat it—it will need about twenty or more minutes of defrosting on the counter before it can be served and eaten.