Peanut Butter Italian Ice
Yield 2 cups
- 1 14 oz can coconut milk, I used full fat
- 3/4 c peanut butter
- 2 Tbs honey
- 1 tsp vanilla
- In the jar of your blender add all of the ingredients and mix for 1-2 minutes, until smooth.
- Transfer the mixture to the bowl of your ice cream maker and freeze according to manufacturer directions.
- Serve immediately after desired consistency is achieved, 25-30 minutes; or transfer to a freezer safe tupperware and freeze.
Recipe adapted from Rich Dairy Free Peanut Butter Ice Cream by Alissa Fleming*To make it truly vegan substitute another type of sweetener for the honey
Courses dessert, frozen