Creamy, dairy-free peanut butter and honey ice cream made with coconut milk instead of cow’s milk. This ice cream is rich, delicious and easy to make! Remember to put the bowl of your ice cream maker in the freezer at least one day in advance. The recipe yields a little less than 1.5 quarts of ice cream.
Recipe adapted from my chai coconut ice cream and honey-sweetened, spiced coconut milk ice cream.
*Salt note: If your peanut butter already contains salt, reduce the amount of salt shown used (just add salt to taste).
Make it vegan: You can substitute maple syrup or agave nectar for the honey, but the ice cream will freeze harder. You might have better luck with granulated brown sugar. You may need to adjust the amount of sweetener to taste—add sweetener until the ice cream mixture tastes a tad too sweet (it tastes less sweet once frozen).
Serving suggestions: This ice cream would be awesome with crumbled graham crackers or magic shell on top.
Storage suggestions: This ice cream keeps well in the freezer for a couple of weeks, stored in an air-tight, freezer-safe container.
Change it up: Add finely chopped chocolate near the end of the churning process.
A note on ice cream makers: I love-love-love my 2-quart Cuisinart. If you don’t have an ice cream maker and don’t want to buy one, here are a couple of methods that might work for this ice cream (I haven’t tried them): how to make ice cream with a food processor (tips from Jeni Britton) and how to make ice cream without a machine (by David Lebovitz).
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