Ingredients:
1 14 oz can chilled coconut milk
3 Tablespoons of shredded dark chocolate (make sure it's vegan, Lindt has some vegan dark chocolate bars) Note: I would likely add at least 4 Tbl if I were to make it again.
1/2 cup of natural peanut butter (the ones that have sea salt added to them work better but they are more expensive).
3/4 cup of light brown sugar
1 tsp vanilla
1 tablespoon coconut oil, liquid at room temp
Instructions:
Combine the chilled coconut milk, brown sugar, xantham gum, peanut butter, vanilla and coconut oil in a blender and blend until the sugar has dissolved and everything is well mixed. (To get the coconut oil at room temp and liquid I set it I. A small bowl and placed that bowl in a larger bowl full of hot water to melt it. The melting point is in the high 70's so unless its summer or somewhere tropic you will need to get it to liquid).
Then poor it into your ice cream maker canister. Then add the chocolate shavings.
Start up your ice cream maker and let it do the rest!
Comments:
It's is very rich and creamy. I would suggest serving small scoops. Nonetheless it turned out very good!
Recipe was taken from
Gluten free goddess
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