No-Churn Dairy-Free Peanut Butter Ice Cream
I haven’t made ice cream in forever. I have an ice cream maker, but since I don’t keep my mixer out, it just seems like too much work to pull it out. And then of course, I can never remember to put the bowl of the ice cream maker in the freezer the night before I want to use it to freeze and I don’t have room to just leave it there. I know, such first world problems I have!
I’m totally onboard with no-churn ice cream recipes! I made this super easy no-churn ice cream a few weeks ago and it’s also dairy-free and vegan! Using delicious coconut cream which whips up just like whipped cream for the perfect ice cream base!
As wonderful as coconut milk is, you do have to do some planning ahead with it. For making coconut whipped cream, you only want the coconut cream from the milk and not the liquid. To do this, you can stick the cans in the fridge overnight and the cream and liquid will separate.
This ice-cream only has 5 ingredients. You can add in all sorts of things to kick it up. Chopped nuts, chocolate chunks, and other spices. And of your favorite ice cream toppings work well with this too!
Serving Size: about 2/3 cup
Amount Per Serving: Calories: 351 Total Fat: 25g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 134mg Carbohydrates: 33g Fiber: 1g Sugar: 27g Protein: 6g