This easy dairy-free ice cream is rich, creamy, and absolutely delicious! The peanut butter adds a subtle nutty depth without overpowering the flavour, enhancing the smooth coconut milk base.
Serves: 4

IngredientsVegan Ice Cream

  • 1 (14-ounce) can full fat coconut milk
  • ⅓ cup pure maple syrup
  • ¼ cup natural peanut butter
  • (optional) toppings: sesame seeds, tart cherries, chocolate

Instructions

  1. Freeze the base of your KitchenAid® Ice Cream Attachment for at least 12 hours, preferably overnight.
  2. In a large bowl, whisk together the coconut milk, peanut butter, and maple syrup. (If your coconut milk is chunky, you may want to combine the ingredients in a blender).
  3. Pour the mixture into the ice cream maker and churn until thick, about 20 minutes. Scoop out and enjoy! If you would like thicker ice cream, freeze for 1-2 hours before serving.
When you store your ice cream in the fridge for over 24 hours, it’ll harden. Let it sit at room temp for about 20 minutes to soften before scooping.