Vegan Salty Peanut Butter Ice Cream
No-stir peanut butter adds incredible smoothness and body to this coconut-based ice cream. An extra dose of salt cuts through the sweetness and nutty duo of peanut and coconut.
Ingredients
- 2 cans full-fat coconut milk
- 1/2 cup creamy peanut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
Directions
In a medium saucepan combine coconut milk, coconut cream, corn syrup, and sugar and cook over medium heat, stirring frequently, until mixture comes to a simmer. Transfer mixture to blender, add peanut butter, cover very tightly, and blend for 30 seconds. (Alternately add peanut butter to pot and use immersion blender.) Pour into an airtight container, then add vanilla extract and salt to taste.