Salted Peanut Butter And Honey Ice Cream
Creamy Coconut Peanut Butter Ice Cream is a luscious and indulgent frozen treat that combines the rich flavors of coconut milk, honey, and creamy peanut butter. This dairy-free dessert is perfectly sweetened with a touch of vanilla and a hint of sea salt, creating a harmonious blend of flavors. A touch of arrowroot starch (optional) helps to achieve a smooth and creamy texture that will satisfy your ice cream cravings. Enjoy a scoop of this velvety ice cream on a hot summer day or anytime you need a deliciously satisfying treat.
— Constant Cookbook
Ingredients
- 2 cans (28 ounces) coconut milk, either 2 cans full fat or 1 can full fat and 1 can light
- ¾ cup honey
- ½ cup creamy, natural, unsalted peanut butter
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine grain sea salt
- 1½ teaspoon arrowroot starch (optional), whisked with a few tablespoons of the coconut milk mixture
- Dash ground cayenne pepper (optional)
Instructions
- In a Dutch oven or a big, heavy-bottomed pot, combine the coconut milk (don’t worry if the coconut solids have separated from the liquid), honey, peanut butter, vanilla and salt. Bring the mixture to a simmer over medium-high heat, whisking often to prevent scorching.
- By now, the mixture should be well blended, but if not, whisk vigorously until it is. If you are NOT using arrowroot starch, remove the pot from heat. If you ARE using arrowroot starch, transfer a few tablespoons of the ice cream mixture to a small bowl. Add the arrowroot starch to the bowl and whisk to get out all of the lumps. Pour the mixture into the pot and gently simmer for 1 minute, whisking frequently. Remove the pot from heat.
- Transfer the mixture to a heat-safe mixing bowl to aid the cooling process. Let the mixture cool to room temperature, then place the bowl in the refrigerator until the mixture is completely and thoroughly chilled. If your future ice cream container is made of glass or metal, place it in the freezer to chill.
- If you used arrowroot starch, scoop off the thickened top layer with a spoon (if there is one) and discard it. Whisk together the chilled mixture one last time, then pour it into your ice cream maker. Freeze according to your manufacturer’s instructions, then transfer it to your chilled container and freeze for several hours in the freezer.
- If you used 1 can light coconut milk, you might need to let the ice cream rest at room temperature for 5 minutes before scooping.
Cook Time
5M
Prep Time
PT5M
Yield
6 to 8
Nutrition
- Calories: 366 calories
- Sugar Content: 27.2 g
- Sodium Content: 172.3 mg
- Fat Content: 25.6 g
- Saturated Fat Content: 17 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 32.4 g
- Fiber Content: 1.6 g
- Protein Content: 5.8 g
- Cholesterol Content: 0 mg
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