It's a good thing that July is National Ice Cream Month, because that's all I've been posting about. This recipe is the best I've done yet, and the others were pretty amazing. Maybe, I just needed a chocolate fix. But, this is the first ice cream that my dairy eating older son said tastes normal (he refused to try the others, in fear that they would taste like coconut :P). Anyway, another tasty ice cream that is incredibly easy to make.
This post is featured on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, and Allergy Friendly Friday.
Peanut Butter Chocolate Ice Cream
1 can coconut milk, chilled
3/4 cup Silk Dark Chocolate Almond Milk, chilled (or other non-dairy milk)
1/4 cup agave nectar
1/3 cup cocoa
1/3 cup peanut butter
Blend together coconut milk, almond milk, agave, and cocoa. Freeze in an ice cream maker according to manufacturers instructions. Meanwhile, microwave peanut butter for a few seconds to make it runny. The last 5 minutes of freezing, pour peanut butter into ice cream in streams that will swirl through the ice cream.