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Peanut Butter Chocolate Ice Cream

Dessert

This Peanut Butter Chocolate Ice Cream combines coconut milk, cashews, maple syrup and Teddie for a sweet treat that only tastes indulgent!

ingredients

1 can
Organic, full-fat coconut milk
¼ cup
Pure maple syrup
1 tbsp
Tapioca starch
¾ cup
Soaked cashews
½ cup
Cashew milk
½ cup
Teddie Peanut Butter
1 ½ tsp
Vanilla extract
¼ tsp
Sea salt
⅓ cup
Chocolate chips, chopped

instructions

  1. Bring the coconut milk and maple syrup to a simmer on the stove, whisking constantly to combine.
  2. Once the mixture is simmering, add the tapioca starch and continue to whisk until the starch is evenly mixed throughout.
  3. There should be no lumps and the starch should start to thicken the mixture.
  4. Take the mixture off the heat and transfer to a bowl to cool completely.
  5. Once cooled, add the mixture to the blender with all other ingredients, except the chocolate chips, and blend until the mixture is completely smooth.
  6. Using a spatula, fold in the chocolate chips and then transfer the mixture into your ice cream maker.
  7. Every ice cream maker is different, and you may need to freeze the ice cream maker bowl overnight.
  8. Churn the ice cream for as long as the directions on the maker tell you to (probably around 20 minutes).
  9. Once the time is up, transfer the mixture (it should be soft-serve consistency) to a container and place in the freezer to harden completely.
  10. When it is ready to serve, don’t forget to top it with more Teddie Peanut Butter!
author's profile picture

RunningOnPeanuts

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