Since giving up most dairy, I’ve started to crave ice cream. It’s rare that I eat ice cream in the winter because it’s so cold outside. But when I have a craving for a food I make it a mission to shut down that craving by eating that particular food. I’ve also been eating a lot of dark chocolate lately. Is there a particular food you’ve been craving lately?
So I was watching the today show and saw Joy Bauer make a recipe for vegan ice cream. So I decided to create my own recipe for a Chocolate Peanut Butter Ice Cream with Coconut Milk. This easy recipe is delicious and satisfies all of my cravings. The six ingredient recipe requires no ice cream machine and all ingredients can be found at your local grocer or Whole Foods.
Chocolate Peanut Butter Vegan Ice Cream
2 cans of full fat coconut milk
3 bananas, frozen and sliced
1/2 cup cocoa powder
1/4 cup peanut butter
1/4 cup maple syrup
1/4 teaspoon sea salt
1 tablespoon vanilla extract
1. Place all ingredients in your food processor and blend until smooth.
2. Pour all ingredients in a wax paper or parchment paper line loaf pan.
3. Freeze for 2-3 hours or overnight until firm enough to scoop with an ice cream scoop!