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!)
Instructions
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.
Recipe by Super Veggie Mom at https://superveggiemom.com/recipe/vegan/vegan-peanut-butter-ice-cream/