Hello, and happy summer to you all! As you know, SensitiveHusband and I recently bought a house and moved, and we just sold my condo. So as you can imagine, my free time has been spent moving boxes around. I also find myself doing a lot more laundry since my washer and dryer are just off of the kitchen, which makes moving the clothes around so much easier. It’s weird, I actually find myself making excuses to just do another load of laundry! I bet that feeling will wear off eventually.
However, I have still been trying new recipes. And this one for peanut butter ice cream is so delicious and creamy, you won’t even notice the lack of dairy, refined sugar, or gluten. It is rich and satisfying, especially if you pair it with some hot fudge sauce!
How did I uncover this gem of a recipe? My friend MaryAnn sent me a link to the Gluten Free Goddess web site with a simple note attached – “You MUST make this! AMAZING!” Since I like ice cream, and this recipe seemed to be receiving a ringing endorsement, I thought I would oblige.
I made two changes to the original recipe. First, I doubled it. If the ice cream was really going to be this good, I better make a sizable batch. And secondly, I substituted the brown sugar with coconut palm sugar. The recipe went off without a hitch and when I sampled it, I was overjoyed. So far I have made this ice cream twice, once for SenstiveHusband’s birthday (hence the candle in his sundae), and once for a family party. And I already have all of the ingredients for another batch.
Ingredients:
2 14-oz. cans organic coconut milk, chilled
1 cup coconut palm sugar
1 cup organic natural peanut butter
1 dash sea salt
2 teaspoons vanilla extract
6 tablespoons dark chocolate shavings (or grain sweetened chocolate chips if you can handle gluten)
Preparation:
Prepare your ice cream maker ahead of time by freezing the canister overnight. Now is a good time to chill your coconut milk in the fridge too.
Combine the chilled coconut milk and coconut palm sugar in a blender and whip until the sugar is dissolved. Add in the natural peanut butter and vanilla extract. Whip just until the mixture is creamy and frothy.
Set your freezing canister in place and turn on the ice cream maker. Pour the mixture into the freezing canister.
Add in the shaved dark chocolate.
Churn until frozen; at 30 minutes it should reach a thick, soft-serve consistency.
Scoop into a freezable quart container, cover and freeze.
Upon sampling this peanut butter ice cream, you may find yourself craving a sundae. If this is the case, try this recipe for Homemade Bittersweet Chocolate Syrup from the Nourishing Gourmet. Plus, it’s Paleo; gluten, refined sugar, and dairy free!
And if you need to top it all off with some whipped cream (not dairy free, but gluten free and refined sugar free), you can check out my recipe.
SensitiveEconomist 