Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Crunchy peanut butter ice cream

6 Comments

Crunchy Peanut butter ice cream

400ml full fat organic coconut cream (100% coconut if possible)

3/4 cup peanut butter (natural, 100% peanuts)

3 T Agave nectar/rice syrup

1 tsp vanilla extract

1/2 tsp xanthan gum

sprinkle of salt

1/2 cup crushed roasted peanuts

Mix together and freeze. If you have an ice cream maker, this is ideal as it keeps incorporating air into the ice cream. Otherwise, stir every hour or so whilst freezing.

This ice cream will need to sit out for a short while to soften before serving. It is absolutely moorish! Beware!

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Author: Rah

www.plantbasedmunchies.wordpress.com

6 thoughts on “Crunchy peanut butter ice cream

  1. Very tempting 🙂 Yum 😀 I am inclining towards making one despite the freezing weather here. Probably I will, tomorrow morning.

    • Beware, it’s hard to stop eating this – despite the weather! (It’s cold here too) 🙂 There is something awesome about munching peanut butter ice cream in front of the heater when the kids are in bed 🙂 Enjoy!

      • Lol 🙂 While kids are in bed-That was a good one 🙂 🙂 Will update you on how it turned out

  2. Yum I have make something similar and loves it 🙂

  3. That looks crunchy and creamy at the same time – how wonderful!!

    • Yes! I like soft ice cream so I let it melt a little but still cold and with a crunch. It will set solid in the freezer though so take that into account if you need to let it thaw a bit before serving x

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