It's time to kick off the Vegan Ice Cream Challenge with a recipe! Are you getting creative in your kitchen yet?
I came up with this recipe last week and it turned out to be a big hit for J and I. If you're a peanut butter lover like me, you'll enjoy this too. You can make it raw with wild jungle peanut butter or the roasted version. Naturally I had to dress it up with goodies like my favourite chocolate sauce, chopped peanuts both - both folded into the ice cream.
Vegan Peanut Butter Ice Cream
1 can full fat coconut milk
1/2 cup water
1/4 cup peanut butter
1/4 cup maple syrup
1/2 teaspoon pure vanilla extract
1/4 teaspoon xanthan gum*
Handful chopped peanuts
Blend all ingredients until smooth and creamy.
Chill in the fridge for a few hours.
Process in an ice cream maker according to the manufacturers instructions.
Fold in a handful of chopped peanuts.
Eat immediately (will be like soft serve) or transfer to a bowl and freeze for a few hours before eating.
*This helps to thicken. You can use guar gum instead.
Instead of a cherry, I added a vegan chocolate chip cookie on top!
What toppings do you like on ice cream?
Are you getting your ideas together for the ice cream challenge?!
This recipe is part of Wellness Weekend and Slightly Indulgent Tuesday, Allergy Free Wednesday