Peanut butter and maple syrup is an amazing combination. One that I was initially sceptical about, but as I experimented with the ingredients it became evident very quickly that this was indeed a winner. It has been enjoyed in our household by many for a number of years now and it’s time to share the recipe with you all. The unique flavour of peanut butter, maple syrup, and coconut produces a rich, smooth, and flavourful ice cream, with fresh dates added that give it a little texture. This ice cream is gluten free, dairy free, and refined sugar free.
Ice Cream Ingredients
400ml coconut milk
½ cup pure maple syrup
½ cup natural peanut butter
2 tablespoons coconut oil
1 teaspoon vanilla extract
¼ teaspoon xantham gum
Light sprinkle of salt (if the peanut butter you are using is salt free)
3-4 fresh dates, finely chopped
- Combine all ingredients (except dates) into a blender or food processor and whip until mixture is creamy and frothy, about 3-4 minutes.
- Pour into ice cream maker and add dates.
- Alternatively if you don’t have an ice cream maker you can pour mixture (including dates) into container and place in freezer. Stir every 1 hour until set.
- Eat it plain… or
- Serve with pureed raspberries or strawberries or on thin slices of apple.
Keep in an air tight container in the freezer (if there is any left!).