Messy ingredients in the food processor.
All mixed up.
Into the ice cream maker...
... and done! It was a little too much and was overflowing!
In the bowl! Oh yum, yum, yum, yum, YUM!
Peanut Butter Ice Cream
Plan ahead when making this ice cream. Be sure to place the container of your ice cream maker in the freezer at least 6 hours prior to using it but even longer is best. Also, prepare the ice cream batter ahead of time so that it has time to chill and thicken in your fridge. aim for at least 4 hours, or even overnight.
1 cup crunchy salted natural peanut butter
2 t pure vanilla extract
1 cup plain rice milk
1 1/3 cup FULL FAT unsweetened coconut milk [do not shake the can: grab as much of the cream as you can]
3/4 cup granulated sugar OR light brown sugar [packed] (I used xylitol)
Blend all ingredients together in your food processor or blender.
Let sit in your fridge for at least 4 hours/overnight.
Later or the next day, place in your ice cream maker and follow manufacturer’s instructions.
Place the ice cream container in the freezer for at least 30 minutes to allow it to set.