It looks so appealing, I know. I promise that the taste is amazing.
Peanut Butter Cookie Ice Cream
- 1 can full fat coconut milk, room temperature
- 1/2 cup all-natural peanut butter
- 2 tbsp non-dairy milk of choice (or water if you like)
- 1 teaspoon vanilla extract*
- Pinch of guar gum (about 1/4 tsp?)
*I didn’t use the vanilla extract because for my sweetener I used about 6 drops of NuNaturals Vanilla Stevia Drops.
Before opening, shake the can of coconut milk to make sure the fat is evenly distributed. Pour the coconut milk into an ice cube tray (or two, if needed) and freeze till solid, preferably overnight.
In the morning (or whenever you make the ice cream), empty the frozen coconut milk cubes into a high-speed blender such as a Vita-Mix or Blend-Tec. Add 1/2 tbsp of the non-dairy milk and blend, carefully using more (or less) milk as you need it. At this point the mixture in the blender should be the consistency of soft-serve.
Give the ice cream a good stir, then add the peanut butter, vanilla extract and sweetener. Blend it together, then while the blender is running pinch in the guar gum. It’s important to add this while the blender is going or else you may have guar clumps in your ice cream. Ick.
Taste test your ice cream and make sure it’s to your liking, then either devour it on the spot or put it in the freezer to harden for a few hours!