Robyn Jones

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.

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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

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 Method

1. Combine all ingredients (except dates) into a blender or food processor and whip until mixture is creamy and frothy, about 3-4 minutes.
2. Pour into ice cream maker and add dates.
3. 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.

To Serve

1. Eat it plain… or
2. Serve with pureed raspberries or strawberries or on thin slices of apple.

Storage

Keep in an air tight container in the freezer (if there is any left!).