Eliminating dairy means eliminating a whole host of health problems and health risks, but it doesn’t mean you have to give up sweet treats like ice cream. One of the first vegan desserts I tried was this ice cream made from frozen bananas.
Whereas that ice cream is guilt-free, this one is decidedly naughtier. I’m straying from my healthy eating a bit with this recipe, which is high in fat and sugar. However, a serving size is really just one small-sized scoop (the picture has three scoops). It’s so incredibly rich that you won’t need anymore than that.
The taste is out of this world. Definitely one of the most delicious ice creams I’ve ever had, including the dairy varieties!
I thank the Gluten-Free Goddess for this masterpiece of a recipe.
- 1 14-oz. can organic coconut milk, chilled
- ¾ cup light brown sugar (I used half raw sugar, half brown sugar)
- ½ cup organic natural peanut butter
- 1 tbsp organic coconut oil, liquid form
- 1 tsp pure vanilla extract
- Scant ¼ tsp xanthan gum
- 3 tbsp dark chocolate shavings (optional; you can omit if you're crazy!)
- Combine the chilled coconut milk, sugar, peanut butter, coconut oil, vanilla extract and xanthan gum in a high-powered blender and blend at high speed until all the sugar is dissolved and the mixture is creamy and frothy. If the mixture is warm-ish, chill it before adding it to the ice cream maker.
- Set your (pre-frozen) freezing canister in place and turn on the ice cream maker. Pour the mixture into the freezing canister.
- Add in the shaved dark chocolate, if using.
- Churn until frozen; at 30 minutes it should reach a thick, soft-serve consistency. Scoop into a freezable quart container, cover and freeze.