Peanut Butter Cup Ice-Cream
1 Cup Peanut Butter (we used the creamy Jif Natural)
2/3 Cup sugar
1/2 tsp salt
2-14 oz cans Coconut Milk
20 mini peanut butter cups, most chopped into sixths but save a few to only chop into quarters)
Beat peanut butter, sugar and salt till smooth.
Stir in coconut milk. Cool mix in fridge for an hour.
Churn mixture in the maker. Transfer to a container, stirring in peanut butter cups. Freeze overnight.
As if that wasn't yummy enough, Paul made his very own "Magic Shell" type of chocolate topping.
Crispy, melt-in-your-mouth chocolate topping.
1/4 Cup Coconut Oil
1/4 Powdered Sugar
2 Tbs Cocoa Powder
Microwave oil quickly, like 15 seconds, to melt it. Stir in sugar and cocoa. Drizzle on top of frozen ice cream.
3 comments:
holy YUM! this I will have to make. I need to find coconut milk, though. I've never used it, but want to try using it in something. I might have two cans of it downstairs in the food storage that I bought in the last year....thanks for sharing this SUPER recipe!!
Hello, that sounds like the best dessert ever!! Peanut butter and chocolate combo is my favorite, I'm going to mark this recipe!
Just so you know Tara, you do not need to use coconut milk. We do because we are trying to cut out a lot of dairy as a family.
If you do go the coconut route: make sure it is regular and NOT lite; and that it is coconut MILK and not the coconut cream people use to make Piña Colada.
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