Salted Peanut Honey Ice Cream

This is a beautiful but delicious combination of health in a cozy lifestyle. I love the feeling, especially during the winter, to sit by the fireside and melt the creamy substance into my mouth. But this can be challenging when you are committing to a new devoted lifestyle. This is a creamy, vegan peanut butter ice cream. Made from plant based, coconut milk, instead of cow’s milk, it’s rich and delicious. This recipe will yield 1- 1.5 quarts depending on your preference.

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• American Dessert Cuisine
• Calories: 130 kcals per cup
• Cook Time: 5 minutes
• Prep Time: 5 minutes
• Yields: 6 to 7

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Ingredients

• 2 cans (or cups) or organic coconut milk – depending on your preference: 2 cans of full fat or 1 full fat and 1 light
• 3/4 cups of honey
• 1 cup of organic unsalted peanut butter
• 1 teaspoon of vanilla extract
• 1 teaspoon of Himalayan salt
• Toppings: Chopped nuts, melted dark chocolate, and/ or caramel

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Instructions

1. In a secure, heavy bottom pot or in a Dutch oven, stir the coconut milk, honey, vanilla, salt and peanut butter together. Bring the substance to a simmer over medium heat. Whisk frequently.
2. If the mixture is still not well combined, whisk vigorously until needed. Remove the pot from the stove.
3. Transfer mixture into another bowl ( heat-safe ). Let it cool for a brief period until room temperature. Once it is room temperature, place it in the refrigerator to chill it throughly (glass or metal containers should be placed in the freezer).
4. Whisk the cold mixture once more, after completely chilled, and then pour into the ice cream machine accordingly, and following the manufacturer’s instruction manual until your transfer it into the chilled container.
5. Let the ice cream chill in the refrigerator or either freezer for a minimum of 5 hours-9 hours, or longer before eating it.
6. Top with chopped nuts, and a drizzle of (vegan) seas-salted dark chocolate, and caramel.
7. Enjoy!

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Make it Vegan.

• Instead of honey, use maple syrup or a grave nectar in substitution. But the ice cream might freeze harder, leaving a nasty cold result. Therefore, try experimenting with brown sugar.