Vegan PB Cup Ice Cream



I like to think of myself as a healthy chick, but even good girls need their chocolate ice cream. How I managed to make it vegan, plantbased, sugar free, and spectacular is a miracle. A very real, delicious miracle. No frozen bananas required.

Vegan PB Cup Ice Cream

  • 1 can (13.5oz) organic, full fat, coconut milk

  • 2-3 tbs. unsweetened cocoa powder

  • 1 cup of raw cashews (no need to soak them, they are fine dry)

  • 1 tbs. Hazelnut extract

  • 8-10 pitted dates

  • 1 pinch of sea salt

  • 5 tbs. all natural peanut butter

In a blender, combine the coconut milk, cocoa powder, cashews, extract, dates and sea salt. Pour into a pan and let set in the freezer for about 6-8 hours. Break the frozen mix into chunks and re-blend in a food processor. Pour back into the pan, and glob 5 tbs of peanut butter on the top of the mix. With a knife, swirl the peanut butter in. Refreeze for a few hours. When you are ready to serve, let it sit at room temperature for a few minutes, scoop, and serve.

Whoa baby.

Samantha Bossalini