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  • Sarah Halloran

Vegan Coconut & Peanut Butter Ice cream

Updated: Aug 4, 2019

Ingredients:

1 can (400 ml) of organic coconut cream 

2 tsp pure vanilla extract

1/2 a cup of Peanut Butter

1/2 cup unsweetened almond milk

Sea salt


Optional Toppings Ideas

1 ounce espresso, cooled

1/2 tsp cinnamon

Cacao nibs

Coconut flakes

Peanuts


Method

1. Place a large mixing bowl in the freezer to chill for 10 minutes.

2. Scoop out the coconut cream from the cans of coconut cream and place in a chilled mixing bowl.

3. Using a mixer, whip until creamy and smooth. Then add your peanut butter, almond milk, vanilla extract and a pinch of sea salt and whip until fully combined.

4. Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.

5. Freeze overnight for a firm ice cream or a few hours if you prefer a mouse like ice cream. Add toppings for extra flavour.



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